How to make Pulihora-- Andhra style tamarind rice recipe
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
- Dried red chillies-3-4(I did not add)
- Green chillies-2-3 slit
- Curry leaves- 2 -3 sprigs
- Peanuts-1/4 cup
- Asafoetida a pinch
- Turmeric powder-1tsp +1tsp
- Tamarind-1 lemon sized lump(Soaked in warm water and pulp extracted about 1/2 cup)
- Salt to taste
- Jaggery-1 small piece or 1tsp
- Cook the rice. The grains should be well cooked, yet seperate. Spread it on a plate.
- Heat oil in pan.
- 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.
- Add the tamarind pulp.
- Add salt and jaggery.
- Allow this to boil for 10-15 minutes.
- It should be thick flowing paste.
- Remove from flame.
- 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.
- Mix well and gently.
- Serve with some raita,plain curd or papads.