Tamarind rice or Pulihora in Telugu and Puliyodharai in Tamil is a very popular South Indian dish. It is usually made during festivals, and is also given as prasadam in many South Indian temples. It is a very simple rice preparation and is ideal for taking in lunch boxes.
Pulihora/Puliyodharai/Tamarind Rice Recipe
- 1 cup Tamarind Juice (extracted from tamarind soaked in water (Refer photo))
- 2 cups Rice
- 1/2 cup Oil
- 2 tsp Rai
- 2 tsp Urad Dal
- 2 pinch Hing
- 2 tbsp Groundnuts
- 4 Green Chillies
- 4 Red Chillies
- 2 sprigs Curry Leaves
The main ingredient of this recipe is tamarind.
Collect all the ingredients required for making pulihora.
Wash the rice thoroughly. Add 4 cups water and cook it in a pressure cooker for 3 whistles.
In a pan, heat oil. Add rai, urad dal and hing.
When the rai splutters, add groundnuts. Let it fry for a couple of minutes.
Then add green chillies, red chillies, and curry leaves.
After all the ingredients got fried, remove them from pan and keep aside. This is to keep the curry leaves crisp.
In the same pan, add the tamarind juice and let it cook for 5 minutes. The raw smell and taste should go.
Then add the fried ingredients to the tamarind juice.
By now the rice would be ready in the cooker. Add the cooked rice and salt and mix well. If the rice is very hot, do not mix immediately. It will get very sticky. Spread the rice over the tamarind mixture and wait for it to cool. Then mix well. Tamarind rice is ready.
If you feel the rice is very dry you can add 2 tsp of sesame oil to add the taste and texture to the dish.
Serve with papad.