Pulihora Recipe is very simple and flavourful rice. It is a very popular dish in south India and it is served as ‘Prasadam’ in most of the temples. The process of making this rice is started by making tamarind paste with grounded spices and then mixing it with steamed rice. There are so many variations in preparing this rice. I learned this recipe from my Amma.
This delicious rice is also called as puliyogare you can prepare this even with leftover rice. I remember my mom used to make this rice for special occasions.
I prepare this Pulihora or Lemon Rice every Tuesday as a ‘Naivedyam’ for god along with curd rice and potato fry. This is a fixed menu for Tuesday lunch. I make this Pulihore paste in bulk and store in an airtight jar for up to 1month in the fridge. It comes very handy when I am busy in the morning with kids.
Sending this as my 21st Day recipe to Blogging Marathon.
STEP BY STEP PICTURES OF MAKING PULIHORA RECIPE
Ingredients:
- Rice -2 cups
- Turmeric powder -½tsp
- Chana dal -1tsp
- Mustard seeds -½tsp
- Urad dal – 1tsp
- Cumin seeds/jeera- 1tsp
- Tamarind -lemon size
- Red chillies -2
- Asafoetida a pinch
- Curry leaves
- Coriander leaves
- Salt to taste
- Oil -2 tbsp
- Ghee -2tsp
Dry Roast and Grind:
- Chana dal – 1tsp
- Coriander seeds – 1tsp
- Cumin seeds – ½ tsp
- Urad dal – ½ Tsp
- Peppercorns – ¼ Tsp
- Sesame seeds – 1tsp
- Methi seeds – ¼ tsp
- Red chillies – 5
Preparation:
Wash and soak the rice for 15-20 minutes.
Soak tamarind in a bowl with hot water.
Roast all the ingredients mentioned above and allow them to cool and grind into a powder.
Heat a Kadai with 2tsp of ghee. when ghee is hot, add the rice and sauté for a few minutes so that the rice is nicely coated with ghee.
Next, add 1 ½ cups of hot water along with salt and mix well. Cover and cook on low flame for 10-12 minutes or until the water is completely absorbed and rice is cooked.
Spread the cooked rice on a plate to cool.
Add 1tsp of oil, turmeric powder to the rice and mix well without breaking.
Making the Pulihora paste:
Then heat a pan with oil, add asafoetida, curry leaves, Chana dal, mustard seeds, urad dal, cumin seeds.
when the cumin seeds crackle add peanuts, dry red chillies along with turmeric powder and mix everything well.
Extract the juice from the tamarind and add to the pan and cook on low- medium flame until the paste becomes thick.
When the paste is getting almost thick add the grounded powder and mix well.
Switch off the flame and keep aside.
Add the tamarind masala paste to the cooled rice and mix gently. Check the salt. If needed add a little bit. keep aside like that for 10-15 minutes.
Transfer the Pulihora Recipe into a serving bowl and enjoy with papadum or pickle.
FEW MORE DELICIOUS RECIPES:
📖 Recipe
Pulihora Recipe | Andhra Tamarind Rice | Puliyogare
Ingredients
- Rice -2 cups
- Turmeric powder -½tsp
- Chana dal -1tsp
- Mustard seeds -½tsp
- Urad dal – 1tsp
- Cumin seeds/jeera- 1tsp
- Tamarind -lemon size
- Red chillies -2
- Asafoetida a pinch
- Curry leaves
- Coriander leaves
- Salt to taste
- Oil -2 tbsp
- Ghee -32tsp
Dry Roast and Grind:
- Chana dal – 1tsp
- Coriander seeds – 1tsp
- Cumin seeds – ½ tsp
- Urad dal – ½ Tsp
- Peppercorns – ¼ Tsp
- Sesame seeds – 1tsp
- Methi seeds – ¼ tsp
- Red chillies – 5
Instructions
- Wash and soak the rice for 15-20 minutes.
- Soak tamarind in a bowl with hot water.
- Roast all the ingredients mentioned above and allow them to cool and grind into a powder.
- Heat a Kadai with 2tsp of ghee. when ghee is hot, add the rice and sauté for a few minutes so that the rice is nicely coated with ghee.
- Next, add 1 ½ cups of hot water along with salt and mix well. Cover and cook on low flame for 10-12 minutes or until the water is completely absorbed and rice is cooked.
- Spread the cooked rice on a plate to cool.
- Add 1tsp of oil, turmeric powder to the rice and mix well without breaking.
- Then heat a pan with oil, add asafoetida, curry leaves, Chana dal, mustard seeds, urad dal, cumin seeds.
- when the cumin seeds crackle add peanuts, dry red chillies along with turmeric powder and mix everything well.
- Extract the juice from the tamarind and add to the pan and cook on low- medium flame until the paste becomes thick.
- When the paste is getting almost thick add the grounded powder and mix well.
- Switch off the flame and keep aside.
- Add the tamarind masala paste to the cooled rice and mix gently. Check the salt. If needed add a little bit. keep aside like that for 10-15 minutes.
- Transfer the Pulihora into a serving bowl and enjoy with papadum or pickle.
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One of the classic prasadam recipes of the South. We do love puliodharai and amma made it for all our trips. This one reminds me of childhood days.
Wow this receipe looks amazing
Thank you.
Chintapandu pulihora is one our favorite rice dishes too. That is one classic rice preparation and your version sounds totally flavorful.
This is classic.. one can never get tired of it.... delicious share...
The word tamarind itself makes me drool . This is a wonderful recipe and you have made it perfectly . Looks super yum .
What a flavorful version! Beautiful pictures too. I have not tried adding chana dal. My family never gets tired of pulihora in any form 🙂
Pulihora looks too good, such a classy and traditional dish. Very nice.
Such a classic dish that cannot go wrong. Can have it anytime. So yum.
I love pulihora and your bowl is calling me. Hope you guys enjoyed this!
The pulihora looks super delicious and has come out very nice. Each and every grain of rice looks beautiful.
I love Pulihora rice, the tangy and spicy flavours in it. But I use the store bought one , never made fresh at home, will try to make it at home now.