Go Back
+ servings
tamarind rice
Print Recipe
4.5 from 10 votes

Pulihora recipe

Pulihora is a great way to use left-over rice.
Prep Time15 mins
Cook Time15 mins
Course: Main Course
Cuisine: Indian
Keyword: imli rice, pulihora, puliyodre, puliyogre, tamarind rice
Servings: 4


  • frying pan


  • 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 of 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


  • 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.


Note : To make the tamarind paste: Add a generous piece of tamarind into a bowl of hot water. Leave it aside for 15 mins and rub it with your hands to mix the pulp. Strain it to remove seeds and store it in refrigerator.