Pulihora – Andhra Tamarind Rice

  • Deepavali lit up the kitchen with fun, laughter and culinary conversations. Our family whipped up an elaborate vegetarian meal which included Pulihora, a traditional favorite among South Indians, an unassuming tangy rice dish speckled with spices, roasted peanuts and aromatic curry leaves. The aroma of Pulihora preparation is enticing that brings nostalgic memories of my grandmother’s kitchen. Isn’t there something about smells and tastes that trigger our moods and take us down memory lane? ๐Ÿ™‚

Pulihora ~ Andhra Tamarind Rice

One popular version of Andhra style preparation that is absolutely loved at home involves the use of roasted sesame seeds powder. The moment it touches your tongue, you are hit with addictive flavors that make you crave for more. To savor the true taste of traditional recipes like Pulihora, its advisable to prepare from scratch and resist the temptation to follow the easy route of MTR Pulihora instant mix. Yes, even though instant mixes make our life convenient, store bought mixes lack the authentic home made flavors and aromas. Wouldn’t you agree?

Pulihora Recipe

Recipe source: Amma

Prep & Cooking: 45 mts

Serves 4-5 persons

Cuisine: Andhra

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Ingredients:

Ingredients:

2 cups raw rice (cook such that each grain is separate, spread to cool)

1/2 tsp turmeric/haldi/pasupu

15-20 fresh curry leaves

salt to taste

large lemon sized tamarind (soak in a cup of hot water and extract pulp)

1 tsp jaggery or brown sugar (optional)

1 tbsp channa dal (split bengal gram)

1 tbsp urad dal/minappapu/split black gram

1 tsp teaspoon mustard seeds

1 tsp cumin seeds

3-4 medium dry red chilli

4-5 green chillis slit length wise

1 1/2 tsps finely chopped ginger

1/4 tsp hing/asafoetida/inguva

1 1/2 tbsp roasted sesame seeds pwd

2 fistfuls roasted peanuts

3 tbsps oil

  1. 1 Sprinkle turmeric pwd, salt, a tbsp of oil and few fresh curry leaves to the cooked and cooled rice and keep aside.
    2 Heat the remaining oil in a cooking vessel, add the mustard seeds and let them splutter. Add dry red chillis, cumin seeds, channa dal, urad dal and fry for a minute till light brown. Next add the slit green chillis, ginger, asafoetida and few curry leaves and fry for a few seconds.
    2 Add the tamarind extract and jaggery and cook till the raw smell of tamarind disappears, approx 5-7 mts. It will be a like a thick but flowing paste. Remove from heat.
    3 Add the cooked tamarind mix and combine well such that its spread all over the rice. Adjust salt. Finally sprinkle the roasted sesame seeds pwd and roasted peanuts and combine well. Let it sit for at least 3-4 hours for the flavors to set in.
    4 Serve with appadam/chips, majjiga mirapakaayalu (sun dried chillis) and yogurt. Makes a complete meal.

Note:

Pulihora tastes best after sitting for a couple of hours from the time of preparation. Another version is to replace sesame seeds pwd with a tsp of black mustard seeds pwd (ava podi or paste).

Pulihora, Puliyogare

This is my entry to Srivalli’s ‘Rice Mela’ and Sunshinemom’s ‘Food In Colours – Brown’ food events.

Pulihora

  Prepare time:
 Cook:
 Serves: 2

 Main Ingredients:

  •  tamarind

 Ingredients

  •   2 cups raw rice (cook such that each grain is separate, spread to cool)
  •   1/2 tsp turmeric/haldi/pasupu
  •   15-20 fresh curry leaves
  •   salt to taste
  •   large lemon sized tamarind (soak in a cup of hot water and extract pulp)
  •   1 tsp jaggery or brown sugar (optional)
  •   1 tbsp channa dal (split bengal gram)
  •   1 tbsp urad dal/minappapu/split black gram
  •   1 tsp teaspoon mustard seeds
  •   1 tsp cumin seeds
  •   3-4 medium dry red chilli
  •   4-5 green chillis slit length wise
  •   1 1/2 tsps finely chopped ginger
  •   1/4 tsp hing/asafoetida/inguva
  •   1 1/2 tbsp roasted sesame seeds pwd
  •   2 fistfuls roasted peanuts
  •   3 tbsps oil

Method for making Pulihora

Sprinkle turmeric pwd, salt, a tbsp of oil and few fresh curry leaves to the cooked and cooled rice and keep aside.
Heat the remaining oil in a cooking vessel, add the mustard seeds and let them splutter. Add dry red chillis, cumin seeds, channa dal, urad dal and fry for a minute till light brown. Next add the slit green chillis, ginger, asafoetida and few curry leaves and fry for a few seconds.
2 Add the tamarind extract and jaggery and cook till the raw smell of tamarind disappears, approx 5-7 mts. It will be a like a thick but flowing paste. Remove from heat.
Add the cooked tamarind mix and combine well such that its spread all over the rice. Adjust salt. Finally sprinkle the roasted sesame seeds pwd and roasted peanuts and combine well. Let it sit for at least 3-4 hours for the flavors to set in.
Serve with appadam/chips, majjiga mirapakaayalu (sun dried chillis) and yogurt. Makes a complete meal.

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Published:

35 thoughts on “Pulihora – Andhra Tamarind Rice

  1. Hi Sailu,
    Your pulihora recipe looks yummmmmmyyy.
    mouth watering.
    i also prepare pulihora like this ,
    but i didn’t add sessame and peanut.
    Thank you Sailu,
    Take care, bye.

  2. My mom is from Andhra.I tried this recipe Ms.Sailu. It was a winner at home! Thanks again for all the recipes with pictures!

  3. Hi Shailu,
    Just now happened to read this recipe.Thank u for giving such a wonderful recipe.
    I would like to give one suggestion.Instead of adding Cumin seeds,we can add very little amount of fenugreek seeds.It gives nice flavour.Somehow,cumin seeds doesnt go with tamarind pulihora.

    Aparna

  4. Hey Sailu,

    thank you so much for this recipe.I love Tamarind rice and tried hard to make a good one but every time something would go wrong. this time i followed your instructions and guess what…it came out really well.
    I’ve added this recipe to my favorites list !!! thanks once again.

  5. This is the easiest and most well described recipe of all times – I always refer to recipes online and sometimes, I feel so disappointed with the measurements suggested or the ingredient names mentioned, that I simply dump the recipe. But this recipe is too good! Not only does it taste great, but the recipe writer had taken so much of care and precision while writing this recipe, that there is no scope for any confusion or mistakes.

    Sailu you did a great job by paying attention to the minutest details – I especially loved the way you have provided names for most ingredients in 3 different languages. I also loved the alterations you suggested – using ava podi instead of sesame seeds.

  6. hi sailu i tried many of your reciepes, all of them came out good. my hubby is very happy. every time i try a new dish he asks if its from sailus site. ๐Ÿ™‚

    thank u

  7. Hi, my first time here. Was looking for a recipe of Tamarind Rice. I have a feeling some others are using your photos:

    teluguabhiruchulu.wordpress.com/2009/08/13/krishnastami-recipes/

    and

    easyrecipes.in/vegetarian-recipes/tamarind-ricepuliyogare/

    It cannot be coincidence that all of them are the same pictures of Tamarind Rice.

  8. hii sailu, i just love andhra spl.pulihora (to the extent that i visit my nearby temple very often for this prasadham).Srivalli is my best friend,we are school mates & i’m really proud of her for what she is today!!My best wishes to u too,for people like u are like cooking encyclopedias..congrats.

  9. Sailu, I finally made your Tamarind Rice.

    We will eat it for dinner, its resting as you suggested to infuse all the flavors well. But I did steal a bowl for myself and it tastes awesome. I was thrifty with the tamarind, ‘coz I don’t like it too overwhelmingly tart. Thanks again for the wonderful recipe.

  10. Thanks for the recipe. Helps everyone a lot. Minor suggestion: instead of adding Turmeric in Step #1, you might consider adding it in step #2 (so that the raw taste of Turmeric will disappear).

  11. I think we need not add jaggery…..I added jaggery and it spoiled the whole thing :(….I had to make the dish again…oh god why me

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