Pulihora, or tamarind rice, is a beloved dish with rich, tangy flavors. If you’re looking for a succinct way to describe it, you might say:
“Pulihora is a vibrant, tangy rice dish infused with the sharpness of tamarind and a medley of spices. Its bold flavors and aroma make it a cherished staple in South Indian cuisine.”
PULIHORA
Pulihora, also known as Tamarind Rice, is a popular and tangy rice dish from South India. It is especially famous in Andhra Pradesh and Telangana. The dish is renowned for its bold flavors, which come from tamarind, a key ingredient, along with a blend of spices, peanuts, and curry leaves. Pulihora is often served as a festive dish and is a staple in many South Indian households due to its distinctive taste and ease of preparation.
Pulihora, also known as tamarind rice, is a popular South Indian dish known for its tangy and spicy flavor. Here’s how to make it at home with high-quality ingredients:
### Ingredients:
– **1 cup** rice
– **2 tablespoons** tamarind paste
– **2 tablespoons** oil (preferably
sesame or coconut oil)
– **1 teaspoon** mustard seeds
– **1 teaspoon** cumin seeds
– **2 tablespoons** chana dal (split chickpeas)
– **2 tablespoons** urad dal (split black gram)
– **2-3** dried red chilies, broken into pieces
– **1/4 cup** peanuts
– **A few curry leaves**
– **1/4 teaspoon** turmeric powder
– **1/2 teaspoon** red chili powder (adjust to taste)
– **1 teaspoon** salt (adjust to taste)
– **1 tablespoon** jaggery or sugar (optional, to balance the tanginess)
– **Fresh coriander leaves** (for garnish)
– **1-2 green chilies**, slit (optional for extra heat)
### Instructions:
1. **Cook the Rice:**
– Wash the rice thoroughly and cook it until it’s fluffy. Allow it to cool completely.
2. **Prepare the Tamarind Mixture:**
– In a small bowl, mix the tamarind paste with a little water to make it a bit runny. Adjust the quantity depending on the desired tanginess.
3. **Tempering:**
– Heat oil in a pan over medium heat.
– Add mustard seeds and let them splutter.
– Add cumin seeds, chana dal, urad dal, and dried red chilies. Sauté until the dals turn golden brown.
– Add peanuts and sauté for a minute.
– Toss in the curry leaves, turmeric powder, and slit green chilies (if using). Stir for a few seconds.
4. **Combine Ingredients:**
– Reduce the heat and add the tamarind mixture to the pan. Cook for a few minutes until the raw smell of tamarind disappears and the mixture thickens slightly.
– Add red chili powder, salt, and jaggery (if using). Mix well and cook for another 2 minutes.
5. **Mix Rice and Tamarind Mixture:**
– Gently fold the cooked rice into the tamarind mixture until well combined. Ensure the rice is coated evenly.
6. **Finish and Garnish:**
– Cook for another 5 minutes on low heat, stirring occasionally, to allow the flavors to meld.
– Garnish with fresh coriander leaves.
### Tips:
– **Rice:** Use good quality, preferably basmati or any long-grain rice for a better texture.
– **Tamarind Paste:** Ensure it’s fresh or of high quality for the best flavor.
– **Chilies and Spices:** Adjust according to your spice tolerance and preference.
Enjoy your homemade pulihora with a side of yogurt or pickle for a complete meal!
