Pulihora, also known as tamarind rice, is a popular South Indian dish that is loved for its tangy and flavorful taste. This dish is often prepared during festivals, special occasions, and as a part of temple offerings. Pulihora is not only delicious but also easy to make. Let’s explore the recipe in detail.
Ingredients:
- 1 cup rice
- 2 cups water
- 1 lemon-sized tamarind ball
- 1/4 cup peanuts
- 2 tablespoons chana dal (split chickpeas)
- 2 tablespoons urad dal (split black gram)
- 2 teaspoons mustard seeds
- 2 teaspoons cumin seeds
- 2-3 dry red chilies
- A pinch of asafoetida (hing)
- 10-12 curry leaves
- 1/4 cup oil
- Salt to taste
For the Pulihora Powder:
- 2 tablespoons coriander seeds
- 1 tablespoon chana dal
- 1 tablespoon urad dal
- 1 tablespoon sesame seeds
- 4-5 dry red chilies
- 1/2 teaspoon fenugreek seeds
- 1/2 teaspoon black pepper
Instructions:
- Cooking Rice:
- Rinse the rice thoroughly and cook it with double the amount of water until it is fluffy and each grain is separate.
- Preparing Tamarind Extract:
- Soak the tamarind in warm water for about 15 minutes and extract the juice. Strain to remove any pulp or seeds.
- Making Pulihora Powder:
- Dry roast coriander seeds, chana dal, urad dal, sesame seeds, dry red chilies, fenugreek seeds, and black pepper until they release a pleasant aroma. Grind the roasted ingredients into a fine powder.
- Tempering:
- In a pan, heat oil and add mustard seeds. When they start to splutter, add cumin seeds, asafoetida, dry red chilies, curry leaves, chana dal, urad dal, and peanuts. Sauté until the dals turn golden brown.
- Adding Tamarind Extract:
- Pour the tamarind extract into the pan, add salt, and let it simmer until the raw smell disappears. Stir occasionally.
- Incorporating Pulihora Powder:
- Add the freshly ground pulihora powder to the tamarind mixture. Mix well to ensure that there are no lumps, and let it cook for a few more minutes.
- Mixing with Rice:
- Once the tamarind mixture is well-cooked, add the cooked rice to the pan. Mix gently, ensuring that the rice is evenly coated with the tamarind and spice mixture.
- Final Touch:
- Garnish with fresh curry leaves and a drizzle of oil. Allow the pulihora to sit for a while to let the flavors meld.
- Serving:
- Pulihora can be served at room temperature or slightly warm. It pairs well with yogurt, raita, or a side of fried papad.
Pulihora is not only a delightful dish but also a perfect option for lunchboxes or picnics as it stays flavorful even when served cold. Enjoy the burst of tanginess and aromatic spices in every bite of this traditional South Indian delicacy.
