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Photo of Pulihora - Tamarind Rice by Alka Jena at BetterButter
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Pulihora - Tamarind Rice

May-14-2016
Alka Jena
30 minutes
Prep Time
20 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Easy
  • Festive
  • Andhra Pradesh
  • Stir fry
  • Main Dish
  • Egg Free

Ingredients Serving: 2

  1. 1 cup raw cooked rice
  2. 1/2 tsp turmeric powder
  3. 10 - 15 fresh curry leaves
  4. salt to taste
  5. large lemon sized tamarind (soak in a cup of hot water and extract pulp)
  6. 1 tsp jaggery
  7. 1 tbsp channa dal
  8. 1 tbsp urad dal
  9. 1 tsp teaspoon mustard seeds
  10. 1 tsp cumin seeds
  11. 3-4 medium dry red chilli
  12. 4-5 green chillis slit length wise
  13. 1 1/2 tsps finely chopped ginger
  14. 1/4 tsp asafoetida
  15. 1 1/2 tbsp roasted sesame seeds powder
  16. A fistful roasted peanuts
  17. 3 tbsps oil

Instructions

  1. 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.
  2. Sprinkle turmeric powder, salt, a tbsp of oil and few fresh curry leaves to the cooked and cooled rice and keep aside.
  3. 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.
  4. Add the slit green chillies, ginger, asafoetida and few curry leaves and fry for a few seconds.
  5. 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.
  6. Add the cooked tamarind mix and combine well such that it is spread all over the rice. Adjust salt.
  7. 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.
  8. Serve with yogurt and papad.

Reviews (2)  

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Madhuchanda Sharma
Jun-28-2016
Madhuchanda Sharma   Jun-28-2016

the peanuts should be crushed or used as a whole?

Reema Thukral
May-16-2016
Reema Thukral   May-16-2016

Thanks, great recipe!

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