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Pulihora, also known as tamarind rice, is a beloved South Indian dish celebrated for its tangy, spicy and flavourful profile.
Andhra-Style Pulihora, A Quick Tamarind Rice In Pressure Cooker For A Weeknight Dinner
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Pulihora
Pulihora, also known as tamarind rice, is a beloved South Indian dish celebrated for its tangy, spicy and flavourful profile. In Andhra Pradesh, Pulihora holds a special place, often prepared during festivals, religious ceremonies and as a travel-friendly meal.
Importance Of Pulihora In Andhra Cuisine
The name is derived from the Telugu words "puli" (sour) and "hora" (meal), emphasizing the dish's tangy essence, typically achieved using tamarind, lemon or raw mango. Traditionally offered as prasadam in temples, Pulihora is also a popular choice for lunchboxes and picnic spreads.
Ingredients For the Rice
1 cup rice, 4 tbsp split chana dal, 3 cups water
For the Tamarind Pulp
4 tbsp tamarind pulp, ½ cup water
For the Seasoning
4 tbsp oil, 1 tsp mustard seeds, 4 tbsp raw peanuts, 1 tbsp split chana dal, 1 tbsp urad dal, 1 tsp cumin seeds, 6 dried red chillies, 1 sprig curry leaves, 1 tsp turmeric powder, salt to taste
Step 1
Rinse the rice and split chana dal together in water until the water runs clear. Cook the rice in 3 cups of water in a pressure cooker for 2-3 whistles. Allow the pressure to release naturally. Once cooked, fluff the rice gently with a fork and let it cool.
Step 2
If using tamarind fruit, soak it in warm water for 15 minutes, then extract the pulp by squeezing and straining. Combine tamarind pulp with ½ cup water in a pan. Boil this mixture until it thickens slightly and loses its raw aroma. Set aside.
Step 3
Heat oil in a heavy-bottomed pan or kadai. Add mustard seeds and let them splutter. Add raw peanuts and fry until golden. Mix in split chana dal, urad dal, and cumin seeds. Fry until the dals turn golden brown. Toss in dried red chillies and curry leaves. Sauté for a minute on low flame.
Step 4
Add turmeric powder and mix well. Pour the prepared tamarind pulp over the cooled rice. Mix gently but thoroughly to ensure the rice is evenly coated with the tangy pulp. Add the prepared seasoning over the tamarind rice and mix again.
Step 5
Allow the pulihora to rest for 10–15 minutes before serving to let the flavours meld. Serve with papad, pickle, or a side of curd for a complete meal. Pulihora tastes even better when made a few hours ahead, allowing the tangy and spicy flavors to intensify.