Pulihora | How to make Pulihora

By Tanuja G  |  20th Nov 2015  |  
0 from 0 reviews Rate It!
  • Pulihora, How to make Pulihora
Pulihoraby Tanuja G
  • Prep Time


  • Cook Time


  • Serves





About Pulihora Recipe

This is one of the famous rice dishes that is prepared in Telangana and AP regions. Though it is prepared in Karnataka and TN, it has a few variations. The one I am mentioning here is exclusively a Telugu rice dish, prepared in Telangana and AP regions.

Pulihora, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Tanuja G. Pulihora is a dish which demands no explanations, it's a whole world of flavour in itself. Pulihora is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Pulihora by Tanuja G is perfect to serve 4 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Pulihora.


Ingredients to make Pulihora

  • 1/2 a kilo rice. Do not use basmati.
  • Lemon sized tamarind ball
  • oil for tempering.
  • A pinch of turmeric.
  • 2 teaspoons of mustard seeds.
  • 2 teaspoons of cumin seeds.
  • 2 sprigs of curry leaves
  • 10 whole dried red chillies.
  • A big pinch of hing.
  • 3 teaspoons of peanuts.
  • 3 teaspoons of overnight soaked chana dal.
  • 2 teaspoons of urad dal.
  • 1/2 teaspoon of methi seeds.

How to make Pulihora

  1. Wash, drain rice and boil it. Ensure that each grain of rice is separate and is Al dente. Let cool.
  2. Ensure non-flavoured rice is used. We want the flavors of the ingredients to be more prominent rather than the rice flavor.
  3. Soak tamarind in water for atleast 2-3 hours.
  4. Extract juice from it. Ensure that tamarind is squeezed completely. Repeat the extraction process until seeds, veins are left.
  5. Filter this.
  6. Take a thick bottomed and deep pan. Add this tamarind extract to this and let boil.
  7. Add a pinch of turmeric and a teaspoon of oil while boiling.
  8. One can even add a sprig of curry leaves to infuse the flavors.
  9. Let it boil till the quantity reduces to half and has thick consistency. And this is called as Pulihora pulusu. Pulusu us stew and ulihora pulusu is the one used to prepare pulihora.
  10. Let cool.
  11. Now, spread rice in a wide vessel. Add pulusu to it. Add salt and mix with hands to ensure each grain of rice is nicely coated with pulusu.
  12. Ensure that there are no lumps of rice left.
  13. Tempering ::
  14. Heat 3 tablespoons of oil in a pan.
  15. Add mustard seeds. Let splutter.
  16. Add cumin seeds. Fry for 5 secs.
  17. Add peanuts. Let it turn half brown.
  18. Add dried red chillies, curry leaves and fry for 10 secs.
  19. Add soaked chana dal and fry for mins.
  20. Add hing. And switch off the flame.
  21. Add this to the rice and pulusu mix. Mix it well.

Reviews for Pulihora (0)