Pulihora or Tamarind Rice is generally prepared in most of the festivals of southern India. Its a tangy flavoured rice mixed in tamarind sauce and spices and garnished with roasted peanuts and tastes great with plain yogurt and appadam (papad).
Preparation Time: 45 mins
Cooking Time: 20 mins
- Cooked rice (each grain should be separate): 2 cups
- Turmeric powder (haldi or pasupu): 1/4 tsp
- Oil: 3-4 tbsp
- Salt: to taste
- Fresh curry leaves: 15-20
- Groundnuts: 1/2 cup
- Tamarind: 4 tbsps
- Split Bengal gram(Channa dal): 1 tbsp
- Split Black gram(Urad dal): 1 tbsp
- Mustard seeds (aavalu): 1/2 tsp
- Cumin seeds (jeera): 1 tsp
- Dry red chili: 5-6
- Green chilies slit length wise: 5-6
- Hing (asafoetida, inguva): 1/4 tsp
- Cashewnuts: 10-15
- Jaggery: 1tsp
1. Heat 2 tbsp oil in a pan. Add the mustard seeds and let them splutter. Now add groundnuts and cashewnuts and fry them. Then add dry red chillies, cumin seeds, channa dal, urad dal and fry for 1 minute till light brown.
2. Now add the slit green chillis, asafoetida and curry leaves and fry for 10 seconds.
3. Now make tamarind extract by soaking tamarind into boiling water for 20 minutes, and then mashing the tamarind with your fingers, so that as much of the pulp comes out as possible from the fiber. Now pour this mashed mixture and its liquid into a strainer placed over an empty bowl. Firmly press down on the tamarind pulp with your fingers until nothing but seeds and fiber are left in the strainer.
4. Add this tamarind extract, salt, turmeric powder, jaggery and cook till the raw smell disappears (approx 10-15 minutes) and then remove it from heat.
5. Add this paste to the rice and mix well. Adjust salt.
6. Serve with plain yoghurt.
Note: You can store this cooked tamarind paste in an air tight container for almost 7-10 days and mix it with rice whenever you wish to eat.