Pulihora

Quick Info

• Prep: 15 mins
• Cook: 20 mins
• Servings: 4

Ingredient Substitutes

• Tamarind ? Lemon juice or raw mango (for variation)
• Sesame oil ? Peanut oil

Ingredients

• 2 cups cooked rice (cooled)
• 3 tbsp tamarind pulp (soaked & extracted)
• 2 green chilies, slit
• 2 dried red chilies
• 1 tbsp chana dal
• 1 tbsp urad dal
• 2 tbsp peanuts
• 1 sprig curry leaves
• 1 tsp mustard seeds
• 1 tsp grated ginger
• 1/4 tsp turmeric powder
• 2 tbsp sesame oil
• Salt to taste

Instructions

1. Cook rice, spread on a plate to cool so grains remain separate.
2. Soak tamarind in warm water, extract thick pulp, simmer with turmeric and salt until slightly thick.
3. Heat sesame oil in a pan, add mustard seeds, let splutter.
4. Add chana dal, urad dal, peanuts, fry until golden.
5. Add curry leaves, green chilies, dried red chilies, ginger, saut' until aromatic.
6. Mix in tamarind pulp reduction, cook 2-3 mins.
7. Add mixture to cooled rice, mix gently until rice is coated evenly.
8. Rest 30 mins for flavors to absorb.
9. Serve at room temperature or slightly warm.

Tips & Variations

Use cooled rice for best texture | Sesame oil gives authentic Andhra flavor | Adjust tamarind quantity based on sourness | Resting time deepens flavor | Stays good for travel and prasadam offerings

You will love it

Pulihora, also known as tamarind rice, is a traditional dish from Andhra Pradesh and is especially famous as a prasadam in Tirupati temples. Cooked rice is mixed with tamarind pulp reduction and seasoned with curry leaves, green chilies, dried red chilies, ginger, and a tempering of mustard seeds, chana dal, urad dal, and peanuts. The result is a tangy, slightly spicy, and aromatic dish that stays fresh for hours, making it perfect for festivals, offerings, and travel food.

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