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Pulihora Recipe

Pulihora Recipe | Andhra Tamarind Rice | Puliyogare

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.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Main Course, Rice Dish
Cuisine: Andhra, Indian
Servings: 4 People
Author: Pavani


  • 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


  • 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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