Pulihora is a delicacy which brings me back to the temples of Andhra. I have been fortunate to visit so many of them down South. It also reminds me of Ganesh chaturthi celebrations. The atmosphere so divine and energy so electric. I have been fortunate to stay at steel plant township, Visakhapatnam. Every festival was celebrated with equal enthusiasm and fervour.
Rice is a staple down south. Simple meal was served as bhog.
Simple yet the most tastiest.
Puliyodare or Puliyogare is a common preparation down South. Very popular delicacy in Andhra, Tamil Nadu and Karnataka. It is a simple rice preparation but full of tangy tamarind flavor. The crunch of lentils makes it very tasty. Recipe of masala rice helps you transform bland rice into magic. Whether you add tamarind lemon or tomatoes. Each has its own fan following. Helps you a lot when you have less time on hands to cook.
Nowadays paste or mix is available everywhere. However, it tastes better when we make it from scratch.
Types of puliyogre
Pulihora is of many types: nimmakaya (lemon rice) and chintapandu (tamarind) and aava pettina (where we add fresh mustard paste).
I love the way simple ingredients are used in South India. The bland rice comes out so beautifully without the addition of too much spices. Also, good to eat without anything. Basic ingredients can help you create wonderful meals. Specially now with quarantine and less market trips to find veggies.
Tip: You can also use the left over rice with this tamarind mix. This helps re-use left over rice. However, fresh is best. Better to use the rice cooked for lunch max by dinner.
Vegan and gluten-free and an easy meal .Great when you are hard pressed for time during deadlines.
How to make pulihora?
- Saute peanuts. Keep it aside.
- Now, temper lentils, mustard, chillies, curry leaves in some oil.
- Add lentils and spices. Let it splutter.
- Now, add tamarind pulp and stir.
- Add rice and mix well .Garnish with peanuts. Serve hot.
Read the Pulihora-Tamarind rice recipe
- frying pan
- 1.5 cup cooked rice
- 2 tbsp oil
- 1 tbsp urad dal or split black gram soaked in hot water for 15 mins and drained
- 1 tbsp channa dal or split bengal gram soaked in hot water for 15 mins and drained
- ¼ cup mungphali or peanuts
- ¼ cup kaju or cashews optional
- Generous pinch of heeng or asafoetida
- 1 tsp rai or mustard seeds
- ½ tsp haldi or turmeric powder
- ½ tsp adrak or ginger
- 3 sprigs of kari patta or curry leaves
- 4 tbsp imli or tamarind paste
- 2 dried red chilli
- 1 tsp sugar or jaggery optional
- salt as per taste
- Cook rice and keep it aside. Ensure they are not mushy.
- In a pan,heat oil and and saute peanuts, keep it aside.
- Add mustard seeds,let it splutter.
- Add curry leaves followed by chillies and lentils.Let it roast.Add asafoetida ,turmeric,ginger
- Now add tamarind paste and mix well
- Add peanuts,rice and mix well
- Serve hot.
Travel tip: Temples to visit in Andhra Pradesh/Telangana
- Sri Venkateswara Temple - Tirumala,Tirupati.
- Chilkur Balaji - Best known as Visa temple, Hyderabad.
- Sri Satyanarayana Swamy vari Devastanam - Annavaram.
- Sri Varaha Lakshmi Narasimha temple, Simhachalam,Visakhapatnam.
- Kanaka Mahalaxmi temple,Vijayawada
- Sri Mallikarjuna Swamy temple,Srisailam
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