Here I am sharing my Amma’s recipe and a dish I have eaten growing up. It is one of my favorite comfort foods that reminds me of home. Do give it a try and I am sure you will love it too.
About the recipe
Pulihora or Andhra tamarind rice is a must to make for any special occasion and to offer as prasadam (offering) to god. I cannot imagine birthdays, festivals (Dasara recipes), house warming etc. without making or eating this dish. This dish makes menu planning for above mentioned occasions a no-brainer. Everything revolves around this main dish. Pair with garelu, alugadda vepudu (spicy potato fry) and yogurt - you have a delicious meal in no time. In addition to festivals, this is a great dish to make for picnics and lunch boxes. Also the first dish that comes to mind when I have leftover rice. A version of this dish is made in all of the South Indian states. It is called pulihora in Andhra, chitrannam in Karnataka, puliyogare/ puliyodharai in Tamil Nadu.
What is Pulihora?
Pulihora is a generic name given to dishes that are made flavored with a sour ingredient and have crunchy tadka (tempering) added. So, in this case sourness comes from tamarind, hence the name chintapandu pulihora or tamarind rice. But it can be made with other sour ingredients to make lemon rice, tomato pulihora or gongura pulihora. With the changing times, other grains like quinoa, oats etc. are being used as rice substitutes.
Why I love this dish?
Being a South Indian, rice literally runs in my veins. So, any rice dish is welcome with open arms. But here are some specific reasons I love to make this dish:
one of my childhood favorite dishestangy, spicy and very addictivethis Andhra version is easy to makeno grinding or other preparation requiredkids love it too
Ingredients
For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below. Here are the ingredients you need to make pulihora rice recipe:
Rice - I use sona masoori. You can use any medium to short grain variety here. But avoid aromatic varieties like basmati or jasmine. Tamarind - you need tamarind paste/ pulp. You can either buy brick of tamarind and make the paste yourself or simply use store bought pulp. I have included instructions on how to make the tamarind paste below.Peanuts - are a quintessential ingredient in my opinion. They add nice crunch to the dish.Flavorings - ginger, green chilies, curry leaves.For Tempering - lentils (chana dal, urad dal), dry red chilies, mustard seeds, hing.
Instructions
For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below. Here is how to make this easy Andhra style tamarind pulihora recipe: Start by making the rice. Add turmeric, salt and oil while cooking. I use the instant pot and use 1:1½ rice:water ratio. Make sure that the grains are separate and not mushy. Spread it out on a large platter to cool. While the rice cools, make the flavoring paste. Heat oil in a medium pan on medium heat, add peanuts, lentils, mustard seeds and dry red chilies. Cook till the lentils are golden brown and seeds splutter. Add curry leaves, grated ginger, green chilies and cooked chana dal (if using). Add the tamarind pulp, turmeric and salt. Lower the heat and simmer the mixture until thickened. Add the cooked tamarind mixture to the cooked rice, gently mix. Take care not to break the grains. Taste and adjust the salt. Set aside for at least 30 minutes to give the flavors a chance to mingle. Serve warm or at room temperature.
How to make Tamarind Pulp from scratch
Make sure to remove the seeds and fibers from the tamarind. Soak it in water for 10~15 minutes. I add about 1~2" of water above the brick. Bring the mixture to a boil on medium heat. As the brick cooks, it will soften. Break it up with a spoon and simmer for about 10~15 minutes. At this point, you can leave it chunky or use an immersion blender to make a smooth paste. I make it smooth, so that I can add it to dishes directly.
Expert Tips
Any medium grain rice variety will work in the recipe. I use sona masoori. Avoid aromatic varieties like basmati or jasmine.Make sure that the cooked rice is not mushy and the grains are separate.Sourness of tamarind varies quite a bit. So, if the rice does not taste sour or tangy enough, then add some lemon juice. Nobody would even know.If using tamarind slab instead of pulp/ paste, then add 1 cup of hot water to a lemon size ball of tamarind and set aside to soften. Squeeze and remove the stringy matter and use the pulp in the recipe.Use the quantities of chilies in the recipe as a guideline. Adjust them according to your taste.For additional protein, I sometimes add cooked chana dal. Either boil or pressure cook split peas (senaga pappu) until tender but not mushy.If you are allergic to peanuts, then use black chickpeas for crunch and added protein.Use the quantities of chilies in the recipe as a guideline. Adjust them according to your taste.
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Few more festival recipes to try I love hearing from you!! If you’ve tried this and liked it, then don’t forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.
Recipe Card
