Dabbakaya Pulihora/Pummelo rice/Citron rice

Ingredients:

Pumello :- 1
Cooked Rice  :- 3 Cups
Urad Dal :- 1 Tbsp
Chana Dal :- 1 Tbsp
Cumin Seeds :- 1 tsp
Mustard Seeds :- 1 tsp
Curry Leaves :- 10 to 12
Red Chilies :- 2
Green Chilies :- 4 to 5
Ginger :- 1 in stick
Turmeric Powder :- 1 tsp
Salt  as required
Pumello Zest :- 1 tbsp
Peanuts :- 1 Tbsp
Cashew Nuts :- 1 Tbsp ( optional)
Oil :- 2 Tbsp

Method:

1. Roast the peanuts and/or cashew nuts in the pan and set aside

2. Cut the Pumello into  Half and squeeze the Juice ( I have used the Orange Juicer, check in the pictures) (Notice, how thick the skin is, save it for the zest)

3. Add the salt to pumello juice and set aside. Based on the sourness adjust the salt measuring.

4. Spread your left over rice (or cooled cooked rice) in a bowl and add the pumello juice to rice. Based on your taste adjust the salt.

5. Heat 1 Tbsp of Oil and add turmeric powder to it. Add this to rice.

6. Heat the pan with oil. Once oil become hot ( to make tempering) add Red Chilies, Chana Dal, Urad dal, Mustard Seeds, Ginger Slices Curry Leaves, Green Chilies, roasted peanuts, cashew nuts ( add in the same order as listed). Once all the lentils start turning brown switch off the stove.

7. Zest the Pumello Skin roughly until you collect 1 tbsp Pumelo Zest. (I have used my grater to zest or you can use zester)

8. Add this to the rice and mix it well and also add Tempering and Mix them well.

Enjoy Yummy Dabbakaya pulihora.

Note: 

Some times the Juice may be very sour, always taste before adding to your rice. 

Pumello Zest gives the beautiful color and adds nice flavor to your rice.

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