Pulihora | Andhra Style Tamarind Rice
Learn how to make Andhra Style Pulihora recipe with step by step pictures. Andhra Style Tamarind Rice recipe is a quick and easy variety rice recipe!
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 2 cups Cooked Rice
- 2 teaspoon Thick Tamarind Paste or Tamarind, lemon sized
- 2-3 Green Chillies
- ¼ cup Peanuts
- ½ teaspoon Turmeric Powder
- ½ teaspoon Mustard Seeds
- 1 teaspoon Urad Dal
- 1 teaspoon Chana Dal
- A Few Fresh Curry Leaves
- ¼ teaspoon Asafoetida
- Salt as needed
- 2 tablespoon Sesame/Gingelly Oil
Instructions
- As a part of preparation, cook the rice and cool it down completely by spreading it on a large plate. It is important to get the rice cooled down so that it doesn’t get lumpy.
- In a small pan, heat 1.5 tablespoon of oil. Add mustard seeds, urad dal, chana dal and peanuts. As mustard seeds begin to splutter and urad/chana dal, peanuts turns golden brown, add asafoetida and curry leaves. Switch off the flame. Add this tempering to the cooled down rice. Mix well.
- In a small bowl, heat ½ cup of water. Add a small lemon sized ball of tamarind and let it soften up. When it is warm, squeeze out the tamarind pulp and strain it. Set aside.
- Heat ½ tablespoon of oil the same pan. Add slit green chillies and fry for a min. Add the prepared tamarind pulp. On a medium flame, cook this tamarind extract until it is quite thick and pulpy. Add turmeric powder and salt required for the rice. Switch off the heat.
- Pour it over the rice. Mix well. Serve hot with potato roast/curd.
Notes
- I cooked the rice in the pressure cooker. For one cup of rice, I add 2 cups of water. Don’t stir the hot rice, let it cool down for more grainy texture.
- I added the salt required for the rice as well into the tamarind extract. Alternatively, add salt required for the rice while cooking it.
- When turmeric is initially added, it might give enough color. But within few minutes, the rice starts getting rich yellow color. So don’t add more than mentioned quantity of turmeric powder.
- If using ready-to-use tamarind pulp, add ⅓ to ½ cup of water to dilute it and cook until it is thick and pulpy again.
- If using fresh tamarind, boil ½ cup of water to the tamarind and boil it for 2-3 mins. Once cooled down, squeeze out the tamarind extract, strain it.
- For good yellow color, use new tamarind. If the tamarind is very dark, it affects the color of the rice.
- Adjust the number of green chillies as per spice preference.
- Preparing tempering separately helps keep the peanuts/urad dal/chana dal crispy. If required, instead of adding the tempering to the rice, directly add tamarind extract and cook it through. Peanuts don’t remain crisp and are chewy.
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