Pulihora How to make Pulihora or Tamarind Rice
Hello, Friends today I will introduce you a rice Recipe Pulihora or Tamarind Rice it is famous in south India. South Indian style pulihora recipe made using tempered yellow rice and tamarind juice added as the main ingredient into the recipe mainly called as chintapandu pulihora in South Indian area. It can be made with ordinary rice or basmati rice… Pulihora is a breakfast or a snack recipe which is relished by young and kids.
It is another version of rice recipe across Andhra region and south India as well. It is a tangy rice recipe made using the tangy pulp of tamarind in tempered rice. The rice is tempered and tangy tamarind pulpy flavor is added to give the perfect taste of south Indian style pulihora. It is basically called as tamarind rice but is prepared with different versions across India mainly south India…There are different kinds of recipes made with tangy tamarind pulp like puliyogare which are mainly made as temple rice…
Today I will show you a recipe which is so easy simple and instant and can be made in a couple of minutes…
So, Friends let’s see the Ingredients and Preparation of Tamarind Rice without wasting time.
Here I’m using 200ml cup
- Basmati rice – 1/2 cup
- Water – 1.25 cups
- Cooking oil – 1/2 Teaspoon
- Turmeric powder – 1/4 Teaspoon
Ingredients For paste
- Tamarind – Big lemon size
- Cooking oil – 3 Tablespoon
- Mustard seeds – 1 Teaspoon
- black lentil – 1/2 Tablespoon
- Chickpea – 1/2 Tablespoon
- Peanuts – a fistful, say 1-2 Tablespoon
- Red chilies – 3 nos
- Green chilies – 3 nos
- Curry leaves – few
- Chopped ginger – 1/2 Teaspoon
- Asafoetida – 2 generous pinches
- Turmeric powder – 1/4 Teaspoon
- Water as required
- Salt to taste
- White sesame seeds powder – 1/2 Tablespoon (Optional)
Preparation Of Pulihora
- Soak tamarind in 1 cup of hot water for 10 minutes.
- Now wash the rice and pressure cook the rice adding water and few drops of cooking oil.
- Cook the rice for 2 whistles in low flame and wait until it release all the steam and open the cooker
- Spread the rice on a plate and add 1/4 teaspoon of turmeric powder, 1 Teaspoon of cooking oil. Mix well and keep it a side until the rice cool down.
- Take the soaked Tamarind and extract the Juice using 1.5 cups of water and keep it aside. Soak chickpea in water for about half-hour and then added to the oil to fry.
- Heat 1 Table spoon of oil in a pan and roast the peanuts. When the skin of peanuts starts to crackle, add the chickpea and black lentil. Roast till golden brown.
- Remove the roasted peanuts and add them to the rice. Do not mix with rice. This helps to retain the pulses and peanuts crunchy while eating.
- Again heat 2 Tablespoons of oil in the same Pan and splutter mustard seeds, red chilies, green chilies, ginger, curry leaves, Asafoetida and sauté well. Add the tamarind extract, salt, and turmeric powder.
- Mix well and let the mixture boil till it leaves oil and becomes a thick paste.
- Now remove from the flame and add the required paste to the rice.
- Mix well, check for salt and give a standing time of 2 hours. It is also very important to keep the pulihora covered.
- You can add 1.5 Tea spoon of dry roasted and powdered white sesame seeds or 1/2 Tea spoon mustard seeds powder over the rice while mixing to get temple style flavor.
- It gives an extra punch for this dish.
- Standing time is necessary to enjoy its actual taste.
- Also, you can add more chilies and more oil as per your taste buds.
How to extract the tamarind juice:
- Soak tamarind for half an hour or boil it to extract the juice out of it quickly…
- Also after soaking or boiling, squeeze until all the pulp out of tamarind and strain the tamarind to get the juice out.
- Discard the tamarind pieces.
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So, friends Delicious Pulihora or Tamarind rice Step by step try this and let me know your comments. If you like the post share with your friends and family.
Be Happy Be Healthy….