Puliyogare or pulihora is a very popular delicacy in Andhra, Telangana, Tamil Nadu and Karnataka. This is a simple tamarind rice recipe but full of tangy flavor. It is also vegan. You can make it even gluten free, avoiding heeng/ asaofetida. It makes a great meal when you are in a rush or heading out for a picnic. . Recipe for pulihora comes to rescue when you got no veggies at home! Nowadays paste or mix is available everywhere even abroad. However, it tastes better when we make it from scratch.
The crunch of lentils makes it very tasty. There are different types of pulihora. Whether you add tamarind, lemon, gongura, mangoes or mustard paste. Each has its own fan following. Helps you a lot when you have less time on hands to cook. Suprisingly, it is very easy to make even without using a market based pulihora paste or pulihora powder.Other recipe recipes from south India include Tomato rice, Curd rice,mango rice & lemon rice.
Tirupati pulihora recipe is close to everyone who has visited the temple. There is something magical about Tirupati. Most temples serve food as Prasad in India which feeds both your soul and your belly.
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Benefits of imli
Tamarind or imli gets its name from tamar hind which means dates from India. The fruits do look similar if you see closely. Hence there are lot of benefits of tamarind rice too.
- Tamarind has anti bacterial properties and has been used for medicinal purposes for ages.
- It is rich in Iron and folates.
- Has good amount of vitamin C and B complex along with calcium and magnesium. Hence, it helps avoid bone issues.
- It also helps lower blood sugar and cholesterol.
Note: It is also a blood thinner . Thus it might interfere with some medicines when taken in large amounts. In such cases, one must always consult doctor before usage.
How many variations are there for the South Indian recipe Pulihora?
There are many types of pulihora recipes. Nimmakaya pulihora (lemon rice),mamidikaya pulihora or mango pulihora , chintapandu pulihora (tamarind) and aava pettina pulihora / aava pulihora recipe(where we add fresh mustard paste). Apart from this, there is rava pulihora and atukula pulihora made with rice flakes or poha and semiya pulihora made with vermicelli.
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 avoid wastage. However, fresh is best. Better to use the rice cooked for lunch max by dinner.
Equipment
- Frying pan
- Saucepan(if making fresh) or pressure cooker
Ingredients
1.5 cup cooked rice
For tempering
- Sesame oil / gingelly oil
- Soaked lentil(urad dal/split black gram & chana dal/split Bengal gram)
- Peanuts/Cashews (optional)
- Heeng/asafoetida (avoid if making gluten free)
- Mustard seeds
- Turmeric powder
- Ginger
- Curry leaves
- Tamarind extract
- Dry red chilies slit length wise (Optional if you like it extra spicy)
- Sugar or jaggery (optional)
- Salt as per taste
How to make pulihora? (step by step)
- Sauté peanuts. Keep it aside.
- Now, temper a teaspoon mustard seeds, red chillies, curry leaves in some oil. If you are using heeng/asafoetida add now.(Heeng is not gluten free so please avoid as per your choice)
- Add lentils and spices. Let it splutter.
4. Now, add tamarind pulp ,jaggery or sugar if you are adding it and stir.
5. Add rice and mix well .Garnish with peanuts. Serve hot.
Temple food
Andhra style tamarind rice or Pulihora is a delicacy which reminds me of comfort food. It also reminds me of the temple cuisine across India. Each famous town has its own temple cuisine. You will come across delicious Rajma chawal at Vaishno Devi dhabas, Jammu, and divine Kada Parsad at Golden temple, Amritsar. Similarly you come across great recipes in & near South Indian temples too. Godumi halwa/wheat halwa in Udupi, Laddus at Tirupati.
Usually, a simple bhog of temple pulihora packet, along with daddojanam(curd rice), chakkara pongal (sweet pongal made with sugar or jaggery) and laddu is served post pooja, after naivedyam in most Andhra temples. Anyone visiting the temple at bhog timings, refreshes both the belly and soul. South Indian style simple food yet one of the most tastiest of Indian recipes I have ever tasted.It is served during most Andhra festivals as bhog.
Making pulihora at home, also reminds me of Ganesh chaturthi celebrations in my township. The atmosphere was so divine and energy so electric. I have been fortunate to stay at Ukkunagaram, Visakhapatnam which was a mini India. Every festival was celebrated with equal enthusiasm and fervour.
Variation
You may add some roasted sesame seeds in tempering if you like. Add extra red chilli if you like it hot and spicy.
FAQs
Yes, tamarind is good for health. It is a good source of calcium and magnesium. Hence, helps avoid osteoporosis. It is a natural blood thinner and also helps reduce cholesterol and blood sugar. Hence, always consult doctor before usage if taking medicines.
It is traditional temple food.It is also cooked in homes and offered as prasad on festive occasions.
Yes as it is good in vitamin C.
Related links
Variety of food in south Indian cuisine
There is more to South Indian cuisine than idli dosa and upma.It is not just spicy biryani as most people think. There are many more recipes that you can make. I am a big fan of South Indian rice recipes as they make a simple rice dish exquisite.Vermicelli upma to idiyappam, payasam to Mysore pak, vegetable kurma to beetroot radish poriyal.
Pulihora recipe | tamarind rice recipe
Equipment
- frying pan
- saucepan
Ingredients
- 1.5 cup cooked rice
For tempering
- 2 tablespoon oil
- 1 tablespoon urad dal or split black gram soaked in hot water for 15 mins and drained
- 1 tablespoon 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 (avoid if making glutenfree)
- 1 teaspoon rai or mustard seeds
- ½ teaspoon haldi or turmeric powder
- ½ teaspoon adrak or ginger
- 3 sprigs Kari patta or curry leaves
- 4 tablespoon imli or tamarind paste
- 2 dried red chilli
- 1 teaspoon sugar or jaggery optional
- salt as per taste
Instructions
- 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.
Notes
Food safety
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Always reheat leftover food before consumption.
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