Pulihora, also known as tamarind rice, is a popular and beloved dish from the state of Andhra Pradesh in southern India. This tangy and flavorful rice preparation is a staple in Andhra cuisine and is enjoyed as a main course or during festivals and special occasions. Pulihora is known for its vibrant yellow color, aromatic spices, and the tanginess of tamarind, making it a delightful and satisfying dish for both Andhra natives and food enthusiasts worldwide.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Ingredients 2 cups of rice
4 cups of water
1 lemon-sized tamarind pulp
2 tablespoons of oil
1 teaspoon of mustard seeds
1 teaspoon of chana dal (split Bengal gram)
1 teaspoon of urad dal (split black gram)
2-3 dried red chilies
1/2 teaspoon of turmeric powder
A pinch of asafoetida (hing)
10-12 curry leaves
1 tablespoon of roasted peanuts
1 tablespoon of cashews (optional)
Salt to taste
Method- Wash the rice thoroughly and cook it with water in a rice cooker or on the stovetop until it is fully cooked and each grain is separate. Set aside to cool.
- Soak the tamarind pulp in warm water for about 15 minutes. Squeeze the tamarind to extract the juice, and discard any solids. Set aside.
- In a pan, heat oil over medium heat. Add mustard seeds and let them splutter. Then, add chana dal, urad dal, dried red chilies, and curry leaves. Stir fry until the dals turn golden brown.
- Add the tamarind pulp to the pan and mix well. Add turmeric powder, asafoetida, and salt. Stir and let the mixture simmer for a few minutes until the raw aroma of tamarind disappears.
- Add the cooked rice to the pan and gently mix it with the tamarind mixture, ensuring that the rice grains are well-coated with the flavors. Reduce the heat to low and let it simmer for a few more minutes, allowing the flavors to infuse into the rice.
- Sprinkle roasted peanuts and cashews (if using) over the rice and mix gently. Turn off the heat and cover the pan, letting the flavors meld together for a few minutes.
- Pulihora is ready to be served! Garnish with a few extra curry leaves and serve it hot as a standalone dish or with a side of papadams, raita (yogurt-based side dish), or pickle. It can also be packed for lunch or picnics.