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    Pulihora Recipe

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    sissarmi
    andhra pulihora

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    Pulihora Recipe

    Uploaded by

    sissarmi
    200 views2 pages
    andhra pulihora

    Copyright

    © © All Rights Reserved

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    DOCX, PDF, TXT or read online from Scribd

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    andhra pulihora

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    200 views2 pages

    Pulihora Recipe

    Uploaded by

    sissarmi
    andhra pulihora

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
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    Pulihora Recipe (South Indian Tamarind Rice)

    Pulihora, also known as puliyodarai, is a tangy and flavorful South Indian rice dish made with
    tamarind, peanuts, and spices. Here's a basic recipe to get you started:

    Ingredients:

     Rice: 1 cup basmati rice or any long-grain rice


     Tamarind paste: 1/4 cup tamarind paste
     Peanuts: 1/4 cup peanuts
     Chana dal: 1 tablespoon chana dal (split Bengal gram)
     Urad dal: 1 tablespoon urad dal (whole black gram)
     Mustard seeds: 1 teaspoon mustard seeds
     Curry leaves: a few curry leaves
     Dried red chilies: 2-3 (adjust for spice level)
     Green chilies: 1 (optional)
     Ginger: 1 inch, grated
     Jaggery: 1 tablespoon (or to taste)
     Turmeric powder: 1/2 teaspoon
     Salt: to taste
     Oil: for cooking

    Instructions:

    1. Cook the rice: Wash and rinse the rice. Cook the rice in a pressure cooker or pot with
    enough water until fluffy. Spread the cooked rice on a plate and let it cool completely.
    2. Make the tamarind paste: Soak the tamarind paste in 1/4 cup of hot water for 10
    minutes. Squeeze the pulp to extract the tamarind juice, discarding any seeds or solids.
    3. Prepare the tempering: Heat oil in a pan. Add mustard seeds and let them splutter.
    Then, add chana dal, urad dal, and peanuts. Fry until the dals turn golden brown. Add
    curry leaves, dried red chilies, and green chili (if using). Fry for a few seconds until
    fragrant.
    4. Cook the tamarind mixture: Add the tamarind juice, jaggery, turmeric powder, and salt
    to the pan. Cook over medium heat until the mixture thickens and becomes syrupy.
    5. Assemble the pulihora: Once the rice is cool, add the tamarind mixture and gently fold
    it into the rice. Be careful not to mush the rice. Taste and adjust salt or tamarind flavor as
    needed.
    6. Serve: Enjoy your pulihora hot with a dollop of yogurt or pickle on the side.

    Tips:

     You can adjust the amount of tamarind paste or jaggery to your taste preference. For a
    spicier pulihora, add more dried red chilies.
     For a richer flavor, roast the peanuts before adding them to the tempering.
     Leftover pulihora can be stored in an airtight container in the refrigerator for up to 2-3
    days.
    Here are some additional resources that you might find helpful:

     A video recipe for pulihora: [YouTube pulihora recipe]


     A recipe for pulihora masala powder (for a more intense flavor): [link hebbars kitchen
    pulihora recipe]

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