Pulihora

Pulihora is a traditional and favourite recipe among south Indians especially Andhras. It tastes different from puliyogare. Sour taste of tamarind dominates the rice but neutralized by the spicy taste of green chillies and ginger. The combination of all ingredients like tamarind, green chillies, fried peanuts and curry leaves makes tasty pulihora.

Pulihora is the main dish during all festivals and occasions. It is also offered as the ‘prasadam’ in many temples.

 Of course this dish can be enjoyed only when we prepare this with the fresh tamarind pulp instead of readymade mixes.

Now let us see the ingredients and procedure.

Ingredients:

Rice-2 cups

Tamarind pulp (thick)-1cup

Green Chillies-5 (slit)

Ginger -1tbsp (chopped)

Curry Leaves-7 or 10

Salt-to taste

Turmeric powder-a pinch

Jagery- small piece

Asafoetida- a pinch

Oil-3tbsp

Mustard seeds-1tbsp

Cumin seeds-1tbsp

Black gram-1tbsp

Bengal gram-1tbsp

Red chillies-4 (make pieces of it)

Pea nuts-1tbsp

Preparation:

Soak tamarind in little water.

Pressure cook the rice, for 1 cup of rice add 2 cups of water.

Immediately spread the rice into a plate or to a broad vessel to cool. Spread it with a spatula.

Slit the green chillies and chop ginger. 

Procedure:

Heat oil in a wok or kadai. Add peanuts, Bengal gram, and Black gram. Let them fry till they turn brown colour. Add mustard seeds, cumin seeds, and Red chillies. When they start spluttering add green chillies, ginger pieces and curry leaves.

Add turmeric powder, salt and tamarind pulp to the above seasoning. Let it boil for 10 minutes or till the oil separates. 

Add this tamarind mixture to the above cooled rice. Mix it with a spatula so that boiled rice won’t get crushed. Combine and mix well so that the tamarind pulp will spread evenly with rice. Serve pulihora with fresh curd after two or three hours. This tastes good.