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Pulihora (Andhra Tamarind Rice)

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Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Ingredients in this recipe

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Pulihora is a tangy rice dish made with tamarind pulp, turmeric and a generous tempering of peanuts, split dals, dried chilies and curry leaves. In Andhra Pradesh and Telangana it is a traditional offering at festivals and temples, and a popular dish for picnics and travel because it keeps well. Andhra Pradesh cooking is often described as bold and fiery, with plenty of chilies, tamarind and spice powders. Read more in Indian regional cuisines.

A good pulihora is tangy, mildly spicy and glossy with oil, with crunchy peanuts in every bite.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe. Regional recipes vary by family and village.

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Photo credits: Photo 1: Shiva Kumar on Pexels; Photo 2: Shiva Kumar on Pexels; Photo 3: Pinaki Panda on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Cooking Method:
Cuisine: ,
Courses: ,
Servings: 4
Description
Pulihora: the tangy tamarind rice of Andhra Pradesh, tossed with a tempering of peanuts, dals, chilies and curry leaves. Vegan, and a festival favorite.
Ingredients
    For the rice
  • 3 cups cooked rice (about 600 g, cooled, grains separate)
    • For the tamarind paste
  • 1 lime-size tamarind (about 30 g, soaked in 3/4 cup hot water and squeezed)
  • 1/2 tsp ground turmeric
  • 1 tsp salt (to taste)
  • 1 tsp jaggery (optional)
    • For the tempering
  • 4 tbsp oil (sesame or groundnut (peanut) oil)
  • 1 tsp mustard seeds
  • 2 tbsp chana dal (split Bengal gram)
  • 1 tbsp urad dal (split black gram)
  • 3 tbsp peanuts
  • 4 dried red chilies
  • 3 green chilies (slit)
  • 15 curry leaves
  • 1/4 tsp fenugreek seeds
  • 1 pinch asafoetida (hing) (optional)
Instructions
  1. 1
    Spread the cooked rice on a plate and let it cool completely so the grains stay separate. Mix in 1 tbsp oil to prevent clumping.
  2. 2
    Extract the tamarind pulp by squeezing the soaked tamarind in the water and straining. You should have about 1/2 cup thick pulp.
  3. 3
    Heat the 4 tbsp oil in a wide pan. Add the mustard seeds and let them pop.
  4. 4
    Add the chana dal, urad dal and peanuts. Fry on medium heat for 2 to 3 minutes until golden.
  5. 5
    Add the dried chilies, green chilies, curry leaves, fenugreek and asafoetida and cook for 30 seconds.
  6. 6
    Add the tamarind pulp, turmeric, salt and jaggery. Cook for 5 to 6 minutes until the paste thickens and the oil separates.
  7. 7
    Add the cooled rice and gently fold until every grain is coated. Cover and rest for 10 minutes so the flavors blend. Serve at room temperature or warm.
Note
Use cooled, firm rice. Fresh hot rice turns mushy. Pulihora tastes better after a few hours. Contains peanuts. Vegan and gluten-free (check asafoetida for wheat). Keeps for about a day at room temperature in a cool place, or refrigerate for 2 days.
Read it online: https://culinary-artisan.com/recipe/pulihora/