If there has been one dish that has always captured my interest without any change in the intensity, it has always been a Pulihora. I really love that spicy, tangy Pulihora that is often a prasadam. And since it's a prasadam, you only get to eat it in small offerings. Yet there have been occasions when I went over the board and have got more, yet I have never seen the interest reduce.

So growing up you can imagine, I was always looking forward to the times when Amma would make this. Those days it wasn't a schedule planned and Amma used to prepare as she felt like. Only later on, she came to have a schedule for each day, which made it much easier to plan the weekend cooking. In fact, for many years after marriage, I used to make Tamarind Rice on Saturdays. Somehow I lost this habit and now I hardly make it.

My colleagues love the pulihora I make, so I always would carry another box just for them. And now they keep asking when I would be making next. So today's Pulihora adds to another list of Pulihoras we make at home. I got the recipe from Amma, and I really loved how good this tastes. This only shows give me a pulihora and I won't say no.

For the Weekend Cooking, you can check what Vaishali and Champa have done!

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Now for the recipe

Ingredients needed:

Cooked rice - 1 cup
Tamarind - half of the size of a lemon.
Red chilies - 8 - 10
Bengal Gram - 1 tbsp
Urad Dal - 1 tsp
Ground Nut - 2 tbsp
Mustard Seeds - 1 tsp
Curry Leaves - 1
Asafoetida - a pinch
Salt as per taste
Oil - 3 tsp
Turmeric powder a pinch

Spice powders

Roasted and coarsely powdered Coriander seeds - 1/2 tsp
Roasted and powdered groundnuts - 1 tsp

How to make Pulihora

Soak tamarind in water for 30 mins. Extract thick pulp from it.

Cook rice and spread it over a big bowl. Add oil to make sure the grains are separate.

Dry roast coriander seeds and powder it to a coarse powder. Likewise, roast the peanuts and powder. Keep it aside.

Take a kadai, heat oil, and add Bengal gram, Urad dal, Groundnuts, mustard seeds. Once it splutters, add curry leaves, asafoetida, and turmeric powder.

Add the tamarind pulp to the above, salt, add the required amount of water to boil. Once it's boiled well, simmer and cook well for 10 mins on low.

Once the pulihora paste is done, mix it with the rice.

When you have adjusted the taste, sprinkle the powdered coriander powder and peanut powder. Combine everything well again.

Other variations of Pulihora recipes

Pulihora ~ Tamarind Rice
Andhra Pulihora ~ Tamarind Rice with Sesame Seeds
Pulihora or Puliyodarai ~ Iyar Style LBS#33
Puli Aval / Atukula Pulihora
Karivepaku Pulihora | Curry Leaves Tamarind Mixed Rice

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Andhra Pulihora Recipe | Tamarind Rice ~ Andhra Special

Course Main Dish - Rice

Cuisine Andhra Pradesh

Author Srivalli

Tried this recipe?Mention @cooking4all or tag #cooking4all!

Comments

divya says
April 22, 2013 at 6:17 pm
looks fabulous and inviting
mykitchenstove says
April 23, 2013 at 4:07 am
I am huge fan of Pulihora. This looks so delicious.
Priya Suresh says
April 23, 2013 at 10:38 am
Never get bored of this dish..yummy.
vaishali sabnani says
April 23, 2013 at 11:23 am
I remember making this years back, truly have forgotten the taste. My mouth is watering while reading the recipe, will try this one asap. The water is added for cooking the chana and udad deals?
Vanamala Hebbar says
April 23, 2013 at 4:38 pm
Nice one..
Srivalli says
April 24, 2013 at 1:42 am
Vaishali No its for the entire mix to get cooked as you are using raw tamarind extract. By the end of the cooking process the chana dal and urad dal become soft.
Sanoli Ghosh says
April 24, 2013 at 10:39 am
Very inviting tamarind rice.
Champa says
April 29, 2013 at 2:09 pm
I have never made any other style except my mom's style. Looks good.

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Andhra Pulihora Recipe | Tamarind Rice ~ Andhra Special

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