Pulihora Recipe | Chintapandu Pulihora | How To Make andhra Style Tamarind Rice

 pulihora recipe | chintapandu pulihora | how to make andhra style tamarind rice 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 serve as prasadam, but can also be served for lunch boxes and dinner meal. the flavoured rice does not require any side with it but tastes amazing when served with sour curd or any spicy gravy based curry.

pulihora recipe | chintapandu pulihora | how to make andhra style tamarind rice with step by step photo and video recipe. tamarind rice is a known south indian staple food which is hugely popular across indian states. each state in south india has its own variation of preparing it, with a different set of spices used in it and a different local name. one such easy and simple variation is pulihora recipe from the famous andhra cuisine.

in south indian, there are 3 major variations to the tamarind rice variations. out of these, i have already posted famous puliyogare from karnataka and puliyodharai from tamilnadu. 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 in 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.

INGREDIENTS

for  masala powder:

• ▢1 tsp mustard
• ▢1 tsp urad dal
• ▢½ tsp cumin / jeera
• ▢1 tsp chana dal
• ▢1 tsp coriander seeds
• ▢¼ tsp methi / fenugreek
• ▢1 tbsp sesame / til
• ▢3 dried red chilli

for pulihora:

• ▢2 tbsp oil
• ▢1 tsp mustard
• ▢1 tsp urad dal
• ▢1 tsp chana dal
• ▢2 tbsp peanuts
• ▢2 dried red chilli
• ▢pinch hing / asafoetida
• ▢few curry leaves
• ▢2 chilli (slit)
• ▢1½ cup tamarind extract
• ▢½ tsp turmeric
• ▢1½ tsp salt
• ▢1 tsp jaggery
• ▢4 cup cooked rice

• INSTRUCTIONS
  

  • firstly, in a large kadai heat 2 tbsp oil and splutter 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, 2 tbsp peanuts, 2 dried red chilli and pinch hing.
  • also add few curry leaves and 2 chilli saute slightly.
  • now add 1½ cup tamarind extract, ½ tsp turmeric, 1 tsp salt and 1 tsp jaggery.
  • mix well, cover and boil for 10 minutes stirring in between.
  • cook until the oil separates from tamarind extract.
  • further in a pan dry roast 1 tsp mustard, 1 tsp urad dal, ½ tsp cumin, 1 tsp chana dal, 1 tsp coriander seeds, ¼ tsp methi, 1 tbsp sesame and 3 dried red chilli.
  • roast until the spices turn aromatic.
  • cool completely and blend to a fine powder.
  • transfer the pulihora masala powder to the cooked tamarind extract and mix well.
  • mix until the paste turns aromatic.
  • now add 4 cup cooked rice and ½ tsp salt.
  • mix gently making sure the pulihora paste is well combined with the rice.
  • finally, enjoy andhra style pulihora with curd or papad.

• how to make pulihora with step by step photo:

1. firstly, in a large kadai heat 2 tbsp oil and splutter 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, 2 tbsp peanuts, 2 dried red chilli and pinch hing.

2.  also add few curry leaves and 2 chilli saute slightly.

3. now add 1½ cup tamarind extract, ½ tsp turmeric, 1 tsp salt and 1 tsp jaggery.

4.    mix well, cover and boil for 10 minutes stirring in between.

5.    cook until the oil separates from tamarind extract.

                6.  further in a pan dry roast 1 tsp mustard, 1 tsp urad dal, ½ tsp cumin, 1 tsp chana dal, 1 tsp coriander seeds, ¼ tsp methi, 1 tbsp sesame and 3 dried red chilli.

7.        roast until the spices turn aromatic.

8.    cool completely and blend to a fine powder.

9. transfer the pulihora masala powder to the cooked tamarind extract and mix well.

10.          mix until the paste turns aromatic.

11.    now add 4 cup cooked rice and ½ tsp salt.

12. mix gently making sure the pulihora paste is well combined with the rice.

13.   finally, enjoy andhra style pulihora with curd or papad.

notes:

• firstly, make sure to adjust the amount of green chilli based on the spice level.
• also, cook the tamarind extract well else the raw flavour will remain.
• additionally, add leftover rice or make sure to cool the rice completely before you mix with the paste.
• finally, temple style pulihora recipe tastes great when served after 1 hour.