Pulihora is a popular flavored rice dish from ANDHRA CUISINE made with tamarind, rice, turmeric powder, green chilies, tempering spices & a lot of curry leaves. It is known as chintapandu pulihora in Andhra.
Course Festival Recipes, Rice recipes
Cuisine Indian, south indian
Diet Vegan, Vegetarian
Keyword festival recipes, pulihora, rice, tamarind
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 2people
Calories 350kcal
Author Sowji'sKitchen
Ingredients
2CupsCooked Rice
1tbspOil
1tbspMustard Seeds
1tbspChana dal
1`tbspUrad dal
1tbspCumin seeds
1/3CupTamarind pulp
4Green chiliSlit
2Red chili
Curry leaves
2tbspPeanuts
Curry leaves
Turmeric
Hing
1/2tbspJaggery
Salt
Instructions
Heat a pan with oil. Add chana dal, mustard seeds, urad dal, red chilies, green chili, and jeera. Fry until golden.
Add peanuts and curry leaves. Fry until the golden.
Add turmeric, hing, tamarind pulp, jaggery, and salt as per taste.
Cook until the mixture thickens for about 10 -15 mins on medium heat. Otherwise, pulihora will be very moist & mushy.
Let oil start separating from the mixture which means the mixture is fully cooked and ready to use.
Add rice to the pulihora paste and mix well.
Optionally, you can add second tempering or seasoning that gives nice aroma.
Serve Andhra style tamarind rice or pulihora with fresh curd.
Notes
You can make the pulihora paste in advance and store it in the refrigerator to use later. Just add tadka or tempering and mix with cooked rice to enjoy the Pulihora.
Pulihora tastes best after sitting for a couple of hours or even the next day as the juices seep in and get mixed up with the rice well.