Pulusu Atukulu or Atukulu Pulihora | Poha Pulihora is a special recipe made during Karthika Dwadasi or Pournima to offer during Tulasi puja. Pulusu atukulu is a South Indian recipe made with poha. It’s a tangy, spicy, and slightly sweet dish that is often enjoyed as a breakfast or snack.
The name “Pulusu” refers to a tamarind-based gravy, while “Atukulu” means poha, or flattened rice. Together, they form a dish that combines the soft texture of poha with the sharp, tangy flavors of tamarind and an aromatic tempering of spices.
The dish is typically prepared by cooking tamarind extract mixed with spices like turmeric, and mustard seeds, along with the richness of curry leaves and other tempering ingredients. It is often spiced with green chilies and enhanced with a hint of sweetness from jaggery, balancing the sourness of the tamarind. The result is a perfect fusion of sweet, spicy, and sour flavors.
Pulusu Atukulu is a comfort food in many South Indian households, especially in regions like Andhra Pradesh and Telangana. It’s an excellent alternative to regular poha recipes, offering a unique, tangy twist to the traditional breakfast dish. The dish is quick to make, light on the stomach, and full of flavor, making it ideal for any time of the day, be it a morning meal or an evening snack. The dish tastes good even without onion and garlic too.
It is often served with a side of pickles, yogurt, or chutneys, adding to its overall appeal. The dish is also versatile and can be adjusted according to personal taste preferences, making it a popular choice in South Indian kitchens.
Pulusu Atukulu | Atukulu Pulihora | Poha Pulihora
Ingredients
- 4 cups atukulu/poha
- Lemon size tamarind
- salt to taste
- 1 tsp turmeric powder
- 4 tbsp oil
- 2 tbsp peanuts
- 1 tbsp chana dal
- 1 tbsp urad dal
- 1/2 tbsp mustard seeds
- 1/2 tbsp cumin seeds
- 4 red chillis
- 7 green chillis
- 4″ long ginger
- 1 tsp jaggery
- 1/4 tsp Asafoetida/hing
Instructions
- Soak tamarind in water for half an hour.
- Squeeze it and extract tamarind juice. Keep it aside.
- Slit green chillis, finely chop ginger.
- Wash poha under running water to soften.
- Heat oil in a kadai,
- Add peanuts, saute them till they start changing colour.
- Add urad dal, chana dal and fry them too in medium flame.
- Add mustard seeds, cumin seeds and red chillis.
- When mustard seeds started crackling add hing.
- Add curry leaves, chopped ginger and slit green chilis.
- Fry them well. Add turmeric powder and combine well.
- Add tamarind juice. and add little water.
- Add salt and allow the tamarind juice to cook well.
- Once the tamarind juice starts boiling add jaggery.
- Allow tamarind to cook until it turns out to be a paste.
- Switch off the flame.
- Add the cooked tamarind paste to the poha.
- Mix it well so that tangy tamarind taste combines well with poha.
- Serve pulusu atukulu with curd or pachi pulusu.
