Pulihora or Tamarind Rice

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Pulihora or Tamarind Rice is a dish we prepare for most of our festivals in South India.Its a tangy flavoured rice mixed in tamarind sauce and spices and garnished with roasted peanuts and tastes great with plain yogurt and appadam (papad).


  • 2 cups cooked rice (each grain should be separate)
  • 1/4 tsp teaspoon turmeric (haldi,pasupu)
  • 3-4 tbsp oil
  • salt to taste
  • 20 fresh curry leaves
  • 1/2 cup roasted peanuts
  • 4 tbsps tamarind extract
  • 1 tbsp channa dal (split bengal gram)
  • 1 tbsp urad dal (split black gram)
  • 1/2 teaspoon mustard seeds ( aavalu)
  • 1 tsp cumin seeds (jeera)
  • 5 medium dry red chili
  • 4 green chilis slit length wise
  • 1 tsp chopped ginger
  • 1/4 tsp hing (asafoetida, inguva)
  • 1 tbsp sesame seeds pwd(nuvvulu) (optional


Mix the cooked rice with 2 tbsp oil,salt, turmeric pwd,roasted peanuts and 10 curry leaves. Keep aside.
Heat 2 tbsp oil in a vessel.Add the mustard seeds and let them splutter.Now add dry red chillis,cumin seeds,channa dal,urad dal and fry for 15-20 seconds till light brown.
Now add the slit green chillis,ginger,asafoetida and curry leaves and fry for 10 seconds.Now add the tamarind extract and cook till the raw smell disappears..approx 3-4 minutes.Add the seasame seeds powder and mix well.Remove from heat.
Add this to the rice and mix well.Adjust salt.
Serve with plain yoghurt.
Note:You can adjust the tamarind extract according to your taste.

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Poha is flattened cooked rice. It is usually washed and drained and used to make savory dishes. Like – Potato Poha, Papads, Poha Dosa, Maharashtrian Chivda etc. Poha is available in 2 forms in the Indian grocery stores – Thick poha and Thin poha. The Thick variety is thicker as the name indicates. The thin variety is used specifically to make “chivda”.


  • 2 cup Thick Pohe
  • 1 large Onion, chopped
  • 1 Potato, cubed into 1 inch cubes
  • 2 Green chilies, sliced
  • 1 teaspoon Lemon juice
  • 2-3 teaspoon Sugar
  • Salt to taste
  • 1 tbsp oil
  • 2 teaspoons Mustard seeds
  • 1/2 teaspoon Asafoetida
  • 2 teaspoons Turmeric powder
  • Water 1/4th cup

To Garnish

  • Freshly grated coconut
  • Coriander leaves, chopped finely
  • Lemon juice

Wash Pohe and rinse well until the water runs clear. Drain all the water and keep aside for 10 to 15 minutes.Heat oil in a pan. Add mustard seeds. When they splutter, add asafoetida, turmeric powder, chopped onion, potato and green chilies. When potatoes are almost cooked add the sugar, salt, lemon juice and 1/4th cup of water. Mix well. Now add the soaked pohe. Mix well.

Cover and cook for about 5 minutes on medium heat. Remove the lid, stir and again allow it to cook for 2 minutes. Garnish with freshly grated coconut and coriander leaves. Enjoy !

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