Pulihora | Tamarind Rice | Pulihora recipe | Festival Pulihora
Pulihora or tamarind rice is a quintessential South Indian rice dish known for its tangy, spicy and aromatic flavour. Chintapandu Pulihora is a traditional Andhra recipe. Spicy green chillies cooked in sour tamarind gives a nice taste
Ingredients
- 2 Cups Rice
- 1 Cup Thick Tamarind pulp
- 5 Green Chillies Slit
- 4 " Long Ginger Finely Chopped
- 7 to 10 Curry Leaves
- Salt to Taste
- 1 Tsp Turmeric Powder
- 1 Tsp Jaggery
- 1/4 Tsp Asafoetida
- 6 Tbsp Oil
- 2 Tbsp Peanuts
- 1 Tbsp Black Gram/Urad Dal
- 1 Tbsp Bengal Gram/Chana Dal
- 1 Tbsp Mustard Seeds
- 1 Tbsp Cumin Seeds
Instructions
- Soak tamarind in little water for half an hour or more.
- Extract the juice by squeezing out the soaked tamarind. Keep this tamarind juice aside.
- Do not add water while extracting the juice. The tamarind juice should be in thick consistency.
- Chop ginger, slit green chillies and wash curry leaves and keep all of them aside.
- Pressure cook 2 cups of rice with 4 cups of water and a spoonful of oil in it for 3 whistles.
- Once the pressure cools down, spread the rice on a wide plate to cool completely.
- Add a spoonful of oil all over the rice, this would absorb the excess moisture present in the rice.
- Heat oil in a kadai, add peanuts and allow them to fry for a minute.
- When the peanuts started changing colour, add bengal gram and black gram. Fry them for a minute.
- When they start changing the colour, add mustard seeds and cumin seeds.
- Add turmeric powder and asafoetida.
- When they start spluttering add split green chillies, chopped ginger and curry leaves.
- Once they fried add the thick tamarind juice.
- If need be add little water (1 or 2 tbsp of it).
- Add salt and allow this to cook till the tamarind juice become thick and the paste leaves oil.
- When the tamarind juice started rolling boiling add jaggery to it.
- Once the tamarind juice become thick and oil started separating from the kadai switch off the flame.
- Add this paste to the rice.
- Mix it well so that all the entire rice combines well with the tamarind paste.
- Serve tamarind rice or Pulihora with curd or as it is.