PULIHORA | TAMARIND RICE

Cuisine: Andhra Pradesh, India

Pulihora, also known as Tamarind Rice, is a traditional South Indian rice dish, particularly associated with Andhra and Telangana cuisine. It is commonly prepared during festivals, special occasions and religious ceremonies, where it is also offered as prasadam in temples. The tangy tamarind, tempered spices and lentils give the rice its distinctive flavour.

Pulihora is also traditionally valued as a travel food. Unlike many cooked rice dishes, its combination of tamarind, oil and spices allows it to keep well when properly prepared and stored, making it convenient to carry on journeys. When handled correctly, it can stay good for around 2 days.

One particularly nice thing about Pulihora is that the flavour develops as it rests. It is often allowed to sit for some time after mixing so that the tamarind and seasoning are absorbed into the rice.

INGREDIENTS:

To Cook Rice

Brown rice – 4 cups

Water – 10 cups

Ginger – 2 inches

Mustard seeds – 2 teaspoons

Tamarind paste – 5 teaspoons

Salt – as required

Seasoning

Sesame oil – 10 tablespoons

Chana dal (split Bengal gram) – 1 tablespoon

Urad dal (split Black gram) – 1 tablespoon

Groundnuts – 2 tablespoons

Mustard seeds – ½ teaspoon

Green chilies (slit) – 15

Dry red chilies – 7

Curry leaf – 3 sprigs

Asafetida – a pinch

Turmeric powder – 1 teaspoon

METHOD:

1. Heat water in a pot for cooking the rice. Add the rice and cook over low heat until the rice is well cooked.

2. Grind the mustard seeds and ginger together into a paste without adding water.

3. Transfer the cooked rice to a broad plate. Place the ground mustard and ginger paste in the centre of the rice. This allows the paste to soften and makes it easier to mix into the rice. Let the rice cool completely.

4. Heat oil in a pan for the seasoning. Add the chana dal and urad dal and fry for a few seconds. Add the mustard seeds and green chillies and fry until the chillies turn slightly brown.

5. Add the dry red chillies and curry leaves. Fry for a few seconds, then add the turmeric powder and asafoetida. Turn off the stove.

6. Add the seasoning to the cooled rice. Add the tamarind paste and salt, then mix everything well with your hand.

7. Serve.

For the full method on how to cook the rice, click HERE: