Pulihora or Andhra tamarind rice is often prepared during festivals and is
offered as naivedyam to the gods. As Hindus consider turmeric powder a symbol of
auspiciousness, this dish is cooked on almost all good occasions and festive
days. Pulihora is also referred to as sour rice as Puli
means sour taste .Cooked rice is seasoned with tamarind paste and other
basic ingredients like curry leaves, peanuts, chilies and turmeric. When this dish is made with tamarind then it is called
PULIHORA and is called CHITRANNAM if made with Lemon.
Pulihora stimulates the
taste buds very nicely with it’s sour,
spicy, and salty taste as it contains ingredients like Turmeric,
Green Chilies, Lemon, Asafoetida, Curry leaves. Pulihora, simply put, is rice
flavored with a sour ingredient, tempered with mild spices, roasted peanuts
& lentils but the main flavor comes from the tamarind. The meal
would feel incomplete without one of them.
Cuisine: Andhra Pradesh
Prep Time:
30 minutes
Cooking
Time: 20 minutes
Serves:2
Recipe Source: Here
Ingredients:
- 1 cup raw cooked rice
- 1/2 tsp turmeric powder
- 10 - 15 fresh curry leaves
- salt to taste
- large lemon sized tamarind (soak in a cup of hot water and extract pulp)
- 1 tsp Jaggery
- 1 tbsp channa dal
- 1 tbsp urad dal
- 1 tsp teaspoon mustard seeds
- 1 tsp cumin seeds
- 3-4 medium dry red chilli
- 4-5 green chillis slit length wise
- 1 1/2 tsps finely chopped ginger
- 1/4 tsp asafoetida
- 1 1/2 tbsp roasted sesame seeds powder
- A fistful roasted peanuts
- 3 tbsps oil
Let's learn how to make Pulihora:
- Rinse and soak the rice for 30 minutes. Cook in such a way that each grain is separate and then spread it to cool.
- Sprinkle turmeric powder, salt, a tbsp of oil and few fresh curry leaves to the cooked and cooled rice and keep aside.
- Heat the remaining oil in a cooking vessel, add the mustard seeds and let them splutter. Add dry red chillis, cumin seeds, channa dal, urad dal and fry for a minute till light brown. Next add the slit green chillies, ginger, asafoetida and few curry leaves and fry for a few seconds.
- Add the tamarind extract and jaggery and cook till the raw smell of tamarind disappears for approx 5-7 mts. It will be a like a thick but flowing paste.Remove from heat.
- Add the cooked tamarind mix and combine well such that it’s spread all over the rice. Adjust salt. Finally sprinkle the roasted sesame seeds powder and roasted peanuts and combine well. Let it sit for at least 3-4 hours for the flavors to set in.
- Serve with yogurt and papad.
This recipe has been developed as part of the Ugadi celebration event hosted by Jayashree who has a beautiful blog Evergreendishes.
16 comments
So much loved...the dish n plating alka....
ReplyDeleteThank you Soma
ReplyDeleteone of my favourite...just mouthwatering
ReplyDeleteThanks Nisa
ReplyDeleteLooks so perfect and delicious. Beautiful clicks.
ReplyDeleteThanks Kushi
ReplyDeleteI love sour rice. I usually make lemon rice but will try your version soon.
ReplyDeleteThank you so much dear
DeleteLoved it Alka! It will be good for this hot season too. Rice and tanginess are things I die for. :P :P So in my must make list. Beautiful and clear shots as always! <3 <3
ReplyDeleteThank you sweetheart
Deletebeautifully presented and gorgeous clicks.. delicious rice recipe:)
ReplyDeleteThanks Shubha
DeleteAwesome and tempting rice... And the presentation is just sooo wonderful.
ReplyDeleteIt's just awesome ...we all love it .you can also add the combo of lime juice with tamarind pulp....also tastes good with raw mango
ReplyDeleteIt's just awesome ...we all love it .you can also add the combo of lime juice with tamarind pulp....also tastes good with raw mango
ReplyDeleteIts just perfect.. i enjoyed reading this post..
ReplyDelete