We have a lot of Andhra people in our neighbourhood. So whenever I have visited their homes during some get togethers or religious functions, I have always had pulihora.
Our Aiyengar style puliyodharai is a slightly different recipe, and takes a fairly long time to make the pulikachal. So I have always wondered how they make a huge quantity of pulihora in a short notice and so easily though puliyodharai is easy to make too and the pulikachal is always made quite in advance.
Once a friend send me a box of this pulihora. She had made with broken rice and it tasted wonderful. I called her and asked for the recipe which she gladly gave me. I also reffered the recipe from Sailu’s kitchen.
I made this for dinner one day with normal raw rice. We loved it. Its a quick recipe and you can make it easily when you have guests.
Recipe Courtesy- Sailu’s kitchen
How to make Pulihora-- Andhra style tamarind rice recipe
Dried red chillies-3-4(I did not add)
Curry leaves- 2 -3 sprigs
Turmeric powder-1tsp +1tsp
Tamarind-1 lemon sized lump(Soaked in warm water and pulp extracted about 1/2 cup)
Jaggery-1 small piece or 1tsp
Cook the rice. The grains should be well cooked, yet seperate. Spread it on a plate.
Add mustard seeds,udid dal and channa dal. When it crackles, add red chillies,peanut and asafoetida and turmeric powder.
Roast the peanuts for a minute.
Add few curry leaves and green chillies.
Allow this to boil for 10-15 minutes.
It should be thick flowing paste.
Add turmeric powder,curry leaves and little salt to the spread rice and mix well.
(According to my friend, she adds turmeric powder,salt and curry leaves to the rice before cooking )
Add the pulihora paste to the rice.
Serve with some raita,plain curd or papads.