📝 About This Recipe
Known as the 'King of Rice Dishes' in South India, Pulihora is a vibrant, golden-hued delicacy that perfectly balances tangy tamarind, nutty lentils, and a hint of spicy heat. Traditionally served as 'Prasadam' in temples, this dish is beloved for its complex layers of flavor and its incredible shelf life. It is the ultimate comfort food for breakfast or travel, offering a refreshing citrusy punch and a satisfying crunch in every bite.
🥗 Ingredients
The Rice Base
- 2 cups Sona Masuri or Basmati Rice (washed and soaked for 20 minutes)
- 3.5 cups Water (for cooking rice)
- 1/2 teaspoon Turmeric Powder (to be added while cooking rice)
- 1 tablespoon Sesame Oil (to coat the cooked rice)
The Tamarind Reduction (Pulihora Pulusu)
- 1 lemon-sized ball Tamarind (soaked in 1 cup hot water)
- 1 tablespoon Jaggery (grated; balances the acidity)
- 4-5 pieces Green Chilies (slit lengthwise)
- to taste Salt (approximately 1.5 teaspoons)
The Tempering (Tadka)
- 1/4 cup Sesame Oil (authentic flavor profile)
- 1 teaspoon Mustard Seeds
- 1 tablespoon Chana Dal (Bengal gram)
- 1 tablespoon Urad Dal (split black gram)
- 1/4 cup Peanuts (raw, skinless)
- 3-4 pieces Dried Red Chilies (broken)
- 1/2 teaspoon Asafoetida (Hing) (strong variety preferred)
- 2 sprigs Curry Leaves (fresh and dry)
- 1/4 teaspoon Roasted Fenugreek Powder (dry roast and grind seeds)
👨🍳 Instructions
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1
Cook the rice with 3.5 cups of water, 1/2 tsp turmeric, and a pinch of salt. Ensure the grains are cooked but firm and separate (al dente); do not overcook into a mush.
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2
Spread the hot rice on a large wide plate or 'thali'. Drizzle 1 tablespoon of sesame oil over it and gently fluff with a fork. Let it cool completely.
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3
Squeeze the soaked tamarind to extract a thick pulp. Strain it to remove any seeds or pith, aiming for about 1 to 1.5 cups of thick extract.
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4
In a heavy-bottomed pan, pour the tamarind extract. Add the slit green chilies, salt, and the grated jaggery.
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5
Simmer the tamarind mixture over medium heat for 10-12 minutes until it thickens into a paste-like consistency (Pulihora Pulusu) and the raw smell disappears.
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6
Once the tamarind paste is thick and starts leaving the sides of the pan, turn off the heat and set it aside.
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7
In a separate small pan, heat 1/4 cup of sesame oil for the tempering. Once hot, add the mustard seeds and let them crackle.
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8
Add the chana dal, urad dal, and peanuts. Fry on low-medium heat until the dals turn golden brown and the peanuts are crunchy.
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9
Add the dried red chilies, curry leaves, and asafoetida. Fry for 30 seconds until the leaves are crisp and the chilies darken slightly.
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10
Switch off the flame and immediately stir in the roasted fenugreek powder into the hot oil.
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11
Add the prepared tamarind paste to the cooled rice. Mix gently using your hand or a spatula, ensuring every grain is coated in the tangy mixture.
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12
Pour the hot tempering (tadka) over the rice. Mix again gently until the rice takes on a beautiful uniform golden-brown color.
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13
Cover the dish and let it rest for at least 1-2 hours. This 'resting time' allows the rice to absorb the flavors deeply.
💡 Chef's Tips
Always use sesame oil (gingelly oil) for the most authentic South Indian flavor. If the rice is too sticky, add a teaspoon of oil to the water while boiling to keep grains separate. Don't skip the jaggery; it doesn't make the dish sweet but rounds out the sharp acidity of the tamarind. For an extra crunch, you can add roasted cashews along with the peanuts. The tamarind paste can be made in bulk and stored in the refrigerator for up to a month.
🍽️ Serving Suggestions
Serve with a side of crispy fried Papadums or Vadiyams for texture. A dollop of fresh yogurt or a side of creamy Coconut Chutney balances the spice. Pairs beautifully with a warm cup of South Indian Filter Coffee. Traditionally served with 'Potato Fry' (Alugadda Vepudu) for a hearty meal. Great as a lunchbox meal as it tastes even better after sitting for a few hours.