Jackfruit Pulhora

    By Anjana Rao  |  10th May 2016  |  
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    • Photo of Jackfruit Pulhora by Anjana Rao at BetterButter
    Jackfruit Pulhoraby Anjana Rao
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    About Jackfruit Pulhora Recipe

    Pulihora or tamarind rice is the most popular festive delicacy in Andhra/Telangana and no festivity is complete without pulihora; being star of the festive meal. It is also offered as Prasadam. Pulihora is known as puliodhrai or pulisadam in Tamil and chitrannam in kannada. Pulihora has many variations and one such unusual variation is using panasa pottu or minced raw jackfruit. Using minced raw jackfruit in a pulihora gives it a distinct flavor and texture. Jackfruit pulihora/jackfruit tamarind rice mix can be made and stored in the refrigerator, as it come handy in dishing out a meal in jiffy.

    Jackfruit Pulhora, a deliciously finger licking recipe to treat your family and friends. This recipe of Jackfruit Pulhora by Anjana Rao will definitely help you in its preparation. The Jackfruit Pulhora can be prepared within 20 minutes. The time taken for cooking Jackfruit Pulhora is 10 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Jackfruit Pulhora step by step. The detailed explanation makes Jackfruit Pulhora so simple and easy that even beginners can try it out. The recipe for Jackfruit Pulhora can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Jackfruit Pulhora from BetterButter.

    Jackfruit Pulhora

    Ingredients to make Jackfruit Pulhora

    • 1 big bowl of cooked rice
    • For Jackfruit tamarind Rice Mix:
    • 2 cups minced raw jackfruit
    • 1/4th cup thick tamarind paste
    • 3 green chillies slit
    • 2 Dried red chillies
    • 2 tbsp peanuts
    • 1 tsp mustard seeds
    • 2 tsp urad dal
    • 2 tsp chanadal
    • 1/8th tsp fenugreek seeds
    • 1/4th tsp turmeric
    • 1/8th tsp asafetida
    • ½ tsp jiggery (optional)
    • Few curry leaves.
    • 2 tbsp oil
    • salt to taste

    How to make Jackfruit Pulhora

    1. Boil the minced raw jackfruit with little salt and turmeric for 10 – 12 minutes until the jackfruit is tender. Drain out the excess water and keep aside the mince raw jackfruit.
    2. Heat oil on medium flame in a pan; add mustard seeds, urad dal, chana dal, fenugreek seeds and dried red chilles, fry until golden brown.
    3. Add peanuts and fry till they are crisp and golden.
    4. Add slit green chillies and curry leaves sauté for few seconds.
    5. Add turmeric powder and asafoetida; cook for few seconds without burning the turmeric.
    6. Add the tamarind pulp, minced raw jackfruit and salt; mix well and cook for 7 to 8 minutes with the lid on. Stir occasionally.
    7. Remove from heat and cool the jackfruit pulihora mix slighty.
    8. Mix in jackfruit pulihora mix and rice until well combined.
    9. Serve hot or at room temperature with some papadams.

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