Name: Pulihora - Tamarind Rice recipe by Alka Jena at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2
Ingredients: 1 cup raw cooked rice; 1/2 tsp turmeric powder; 10 - 15 fresh curry leaves; Salt to taste; large lemon sized tamarind (soak in a cup of hot water and extract pulp); 1 tsp Jaggery; 1 tbsp channa dal; 1 tbsp urad dal; 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 asafoetida; 1 1/2 tbsp roasted sesame seeds powder; A fistful roasted peanuts; 3 tbsps oil

ABOUT Pulihora - Tamarind Rice RECIPE

Pulihora or Andhra tamarind rice is often prepared during festivals and is offered as naivedyam to the gods. As Hindus consider turmeric powder a symbol of auspiciousness, this dish is cooked on almost all good occasions and festive days. Pulihora is also referred to as sour rice as Puli means sour taste .Cooked rice is seasoned with tamarind paste and other basic ingredients like curry leaves, peanuts, chilies and turmeric. When this dish is made with tamarind then it is called PULIHORA and is called CHITRANNAM if made with Lemon.

Ingredients Serving: 2

1 cup raw cooked rice
1/2 tsp turmeric powder
10 - 15 fresh curry leaves
Salt to taste
large lemon sized tamarind (soak in a cup of hot water and extract pulp)
1 tsp Jaggery
1 tbsp channa dal
1 tbsp urad dal
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 asafoetida
1 1/2 tbsp roasted sesame seeds powder
A fistful roasted peanuts
3 tbsps oil

Instructions

Rinse and soak the rice for 30 minutes. Cook in such a way that each grain is separate and then spread it out to cool.
Sprinkle turmeric powder, 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.
Add the slit green chillies, ginger, asafoetida and few curry leaves and fry for a few seconds.
Add the tamarind extract, jaggery and cook till the raw smell of tamarind disappears for approximately 5-7 minutes. It will be like a thick but flowing paste. Remove from heat.
Add the cooked tamarind mix and combine well such that it is spread all over the rice. Adjust salt.
Finally sprinkle the roasted sesame seeds powder and roasted peanuts and combine well. Let it sit for at least 3-4 hours for the flavors to set in.
Serve with yogurt and papad.

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