Pulihora also known as Tamarind Rice, is a tangy South Indian recipe and flavorful that has been passed down through generations. This dish is made by combining cooked rice with a special blend of spices and tamarind paste. While the recipe may seem simple, preparing the perfect Pulihora requires a certain level of attention to detail. In this article, we will guide you through the process of making Pulihora step-by-step, including which ingredients to use, tips for making the perfect dish.
Introduction to Pulihora Recipe
Pulihora is a popular and traditional South Indian dish made with tamarind, rice, and a blend of spices. It is a flavorful and tangy dish that is commonly served as a breakfast or lunch in many households and temples across Southern India. This dish is also known as "Puliyodharai" in Tamil Nadu, "Pulihora" in Andhra Pradesh, and "Puliyogare" in Karnataka.
What is Pulihora?
Pulihora is a rice dish that is cooked with a mixture of tamarind paste, spices, and roasted peanuts. The dish gets its sour and tangy flavor from the tamarind pulp, which is mixed with hot cooked rice. The spice blend, known as "Pulihora seasoning," adds a delicious kick to the dish while roasted peanuts add a crunch to each bite.
Traditional and Regional Variations of the Recipe
While tamarind and rice are the primary ingredients for the dish, the preparation of Pulihora can vary from state to state and even from household to household. The dish can be prepared with a mix of different spices, or with the addition of vegetables such as tamarind leaves, curry leaves, and green chilies. In Andhra Pradesh, Pulihora is usually made with sesame oil, while in Tamil Nadu, it is made with gingelly oil. In some parts of Karnataka, Puliyogare is also made with coconut, jaggery, and even raisins, which provides a sweeter taste.
Pulihora recipe Ingredients
1 cup rice
2 tablespoons tamarind paste/pulp
10-12 curry leaves
1/2 teaspoon turmeric powder
2 green chilies, slit
2 tablespoons peanuts
1 dry red chili, broken into pieces
1/2 teaspoon mustard seeds2 tablespoons oil
Salt to taste
1/4 teaspoon asafoetida (hing)
For the seasoning:
1 tablespoon oil
1/4 teaspoon urad dal (optional)
1/4 teaspoon mustard seeds
1/4 teaspoon chana dal (optional)
A pinch of asafoetida (hing)
2 tablespoons cashew nuts (optional)
Step-by-Step Process to prepare Pulihora Recipe
Preparation of Rice and Tamarind Paste
Wash and cook the required amount of rice until it is fluffy and separated. In a bowl, mix tamarind paste with hot water and let it soak for some time. Once it softens, squeeze the tamarind pulp into a separate bowl, and discard the remaining solids.
Preparing the Pulihora Seasoning
In a pan, heat some oil and add mustard seeds, chana dal, urad dal, curry leaves, and red chilies and let them splutter. Add in the groundnuts and fry until they are slightly browned. Add turmeric powder and salt to the mixture and mix it well.
Combining the Rice and Seasoning Mixture
Now that the rice and the Pulihora seasoning are ready, add the seasoning to the rice, along with the tamarind pulp. Mix everything well, making sure the rice is evenly coated. Serve hot with some fried papad and pickle.
Tips to make the perfect Pulihora Recipe
Choosing the Right Rice Variety
It is important to choose the right variety of rice, preferably short-grain, for making Pulihora. The rice should be cooked correctly to avoid a sticky and clumpy texture.
Measuring the Ingredients Accurately
It is essential to measure the ingredients accurately to achieve the perfect balance of flavors. Too much tamarind paste can make the dish too sour, while too little can result in a bland taste.
Adding the Pulihora Seasoning Gradually
Add the Pulihora seasoning gradually to the rice, and taste it before adding more. This helps achieve the desired level of spice without making the dish too hot or salty.
Summary of the Recipe Preparation Process
Making pulihora is a simple yet flavorful dish that's perfect for any occasion. To make pulihora, you need to cook rice and then mix it with tamarind paste, tempering spices, and peanuts. You can also add vegetables like green beans, carrots, and peas to the mix for added nutrition.
Other Variations and Serving Suggestions
Pulihora can be customized to fit your taste preferences. Some people add ginger, garlic, or even jaggery to the mix to give it an extra kick. You can also replace rice with quinoa or millet for a healthier version of
the dish.
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FAQs
1. Can I make Pulihora with brown rice?
Yes, you can make Pulihora with brown rice, but the texture and taste of the dish may differ slightly from the traditional recipe made with white rice. It is recommended to use a short-grain brown rice variety as it will absorb the flavors and seasoning of the dish better.
2. How long does Pulihora last?
Pulihora can last for up to 2 days when stored in an airtight container in the refrigerator. It is best to consume the dish fresh to enjoy its flavors and textures.
3. Can I substitute tamarind paste with lemon juice?
While tamarind paste is an essential ingredient in Pulihora recipe, you can use lemon juice as a substitute if tamarind paste is not available. However, the taste of the dish will be slightly different and may not have the same tangy flavor that tamarind provides.
4. How can I make Pulihora spicier?
To make Pulihora spicier, you can increase the quantity of red chili powder or add chopped green chilies to the seasoning mix. Alternatively, you can also add a pi
nch of cayenne pepper or paprika to increase the spice level.