Pulihora Recipe | Chintapandu Pulihora | Andhra Style Tamarind Rice with Pulihora Premix with detailed photo and video recipe. An easy and flavoured south Indian style rice recipe made with cooked rice, tamarind extract and spices. The recipe is generally made in temples and served as prasadam, but can also be served for lunch boxes and dinner meals. The flavoured rice does not require any side with it but tastes amazing when served with sour curd or any spicy gravy-based curry.
In South India, there are 3 major variations to the tamarind rice variations. Out of these, I have already posted famous puliyogare from Karnataka and puliyodharai from Tamil Nadu. Even though in English it is commonly referred to as tamarind rice, but has unique and different local names. Apart from its names, it also differs in its preparation and also in its taste. Out of these 3, I personally feel the Andhra version has less use of spices in it. It focuses more on tamarind sauce rather than spices. Whereas the other 2 variations, it is a combination of sweetness, spiciness and sourness from tamarind sauce. Consequently, due to the less use of spices in this recipe, it has a light colour compared to the other 2 variations. It can be pale yellow in colour whereas, the other 2 offers you a dark red in colour.
Furthermore, some of the easy and important tips, suggestions, and variations for pulihora recipe. Firstly, I would heavily recommend preparing this recipe with short-grained rice like sona masuri or jasmine rice. Avoid using basmati rice which may not perfectly gel with spices and tamarind sauce. Secondly, avoid using freshly cooked rice for this recipe. Use rested or cooled-down rice which should not have moisture in it. The freshly cooked rice would have moisture in it and when mixed with spices and sauce, it would lose its concentration. Lastly, you can always pre-make the spices and sauce concentration and use it whenever you wish to make this rice recipe.
Finally, I request you to check my other similar Rice Recipes Collection with this post on pulihora recipes. It mainly includes my other individual recipes collection like soya fried rice, lemon rice, pudina rice, narali bhat, bombay biryani, tomato chitranna, paneer fried rice, paneer biryani, brinji rice, daddojanam. Further to these, I would also like to mention other recipe categories like,
Pulihora Video Recipe:
Recipe Card for Chintapandu Pulihora:
Pulihora Recipe | Chintapandu Pulihora | Andhra Style Tamarind Rice with Pulihora Premix
Ingredients
for pulihora pulusu:
- 250 grams tamarind
- 5 chilli, chopped
- handful curry leaves
- 3 tbsp salt
- 2 tbsp jaggery
- 1 tsp turmeric
pulihora spice mix:
- 2 tbsp sesame
- 1 tbsp coriander seeds
- 1 tsp cumin
- 1 tsp pepper
- 1 tsp mustard
- ¼ tsp methi
for tempering:
- ¾ cup oil
- 1 cup peanut
- 1 tbsp mustard
- 2 tbsp urad dal
- 2 tbsp chana dal
- 1 tsp hing
- 5 dried red chilli
- few curry leaves
Instructions
- firstly, soak 250 grams of tamarind in 2 cup of hot water for 30 minutes.
- squeeze the pulp of tamarind and filter it out.
- add more water to squeeze all the pulp from the tamarind.
- concentrated tamarind pulp is ready.
- transfer the tamarind pulp to a large kadai.
- also add 5 chilli, a handful of curry leaves, 3 tbsp salt, 2 tbsp jaggery, and 1 tsp turmeric.
- mix well making sure everything is well combined.
- cover and boil for 20 minutes stirring in between.
- cook until the tamarind is cooked well.
- to prepare the pulihora spice mix, in a pan take 2 tbsp sesame, 1 tbsp coriander seeds, 1 tsp cumin, 1 tsp pepper, 1 tsp mustard, and ¼ tsp methi.
- dry roast on low flame until the spices turn aromatic.
- cool the spices completely, and grind them to a fine powder.
- transfer the pulihora masala powder to the tamarind mixture and cook for 1 minute.
- to prepare the tempering, heat ¾ cup oil and fry 1 cup peanut until it turns crunchy.
- add 1 tbsp mustard, 2 tbsp urad dal, 2 tbsp chana dal, 1 tsp hing, 5 dried red chilli, and a few curry leaves.
- splutter the tempering and pour over the tamarind mix.
- mix well and pulihora pulusu is ready to store in an airtight container for 6 months in the refrigerator.
- to prepare the temple-style pulihora, mix 3 tbsp of tamarind rice instant mix with 3 cup of boiled rice.
- finally, pulihora is ready to enjoy or pack to lunch box.
Nutrition
How to make Tamarind Rice with step-by-step photos:
- firstly, soak 250 grams of tamarind in 2 cup of hot water for 30 minutes.
- squeeze the pulp of tamarind and filter it out.
- add more water to squeeze all the pulp from the tamarind.
- concentrated tamarind pulp is ready.
- transfer the tamarind pulp to a large kadai.
- also add 5 chilli, a handful of curry leaves, 3 tbsp salt, 2 tbsp jaggery, and 1 tsp turmeric.
- mix well making sure everything is well combined.
- cover and boil for 20 minutes stirring in between.
- cook until the tamarind is cooked well.
- to prepare the pulihora spice mix, in a pan take 2 tbsp sesame, 1 tbsp coriander seeds, 1 tsp cumin, 1 tsp pepper, 1 tsp mustard, and ¼ tsp methi.
- dry roast on low flame until the spices turn aromatic.
- cool the spices completely, and grind them to a fine powder.
- transfer the pulihora masala powder to the tamarind mixture and cook for 1 minute.
- to prepare the tempering, heat ¾ cup oil and fry 1 cup peanut until it turns crunchy.
- add 1 tbsp mustard, 2 tbsp urad dal, 2 tbsp chana dal, 1 tsp hing, 5 dried red chilli, and a few curry leaves.
- splutter the tempering and pour over the tamarind mix.
- mix well and pulihora pulusu is ready to store in an airtight container for 6 months in the refrigerator.
- to prepare the temple-style pulihora, mix 3 tbsp of tamarind rice instant mix with 3 cup of boiled rice.
- finally, pulihora is ready to enjoy or pack into the lunch box.
Notes:
- firstly, make sure the rice is cooled completely before mixing the pulusu. else the rice will turn mushy.
- also, you can add salt to the rice if required.
- additionally, adding masala powder to the instant mix is optional. however, it gives a nice flavor.
- finally, pulihora recipe tastes great when prepared slightly spicy and tangy.