Pulihora recipe – south India’s delicacy and all-time favourite in Telugu cuisine

Pulihora recipe – south India’s delicacy and all-time favourite in Telugu cuisine

Anchor Prishika is back once again with another exciting and mouth-watering recipe! This time, she’s here to show us how to make one of South India’s most iconic dishes – Pulihora Recipe, also known as Tamarind Rice. This tangy, spicy, and flavorful rice dish is often served during festivals and temple feasts, making it a cherished part of South Indian cuisine.

Prishika enthusiastically welcomes all her viewers and shares that today’s special recipe is one she learned from her dear friend Lalita. The duo decided to shoot the recipe at Lalita’s home, adding a personal touch to the dish. As Prishika and Lalita greet each other warmly, Lalita reminisces about her childhood memories of Pulihora.

She fondly recalls how her mother used to prepare this dish for special occasions and how it’s still one of her all-time favorites. The dish brings back memories of visiting temples, where Pulihora was often served as prasadam (a religious offering). With these beautiful memories in mind, let’s dive into the step-by-step process of creating this beloved dish.

Ingredients You Will Need:

Before we begin, here’s a list of all the ingredients you’ll need to recreate this flavorful dish at home:

• 8-10 dried red chilies
• 1 tablespoon chana dal (split chickpeas)
• 1 tablespoon mustard seeds
• 1 tablespoon urad dal (split black gram)
• 25 grams jaggery (gur)
• 1-inch piece of fresh ginger, finely chopped
• Fresh curry leaves (a handful)
• 7-8 green chilies, slit
• Juice of 2 lemons
• ½ tablespoon asafoetida (hing)
• Cashews (optional, for garnish)
• 100 grams roasted peanuts
• Tamarind puree (imli puree)
• 500 grams cooked rice (preferably long-grain or basmati)
• Ganesh Marka Mustard oil for cooking

For the special garnish powder:

• • 3 tablespoons sesame seeds
  • 3-4 dried red chilies
  • 50 grams peanuts

Step-by-Step Preparation of Pulihora

Step 1: Preparing the Rice Base

The first step is to ensure that the rice is perfectly cooked and fluffy. Spread the cooked rice on a large, flat plate. This helps the rice grains to cool slightly and separate, preventing clumping. Sprinkle freshly chopped curry leaves and slit green chilies on top of the rice. The heat from the rice will release the aromatic oils of the curry leaves and chilies, infusing the rice with their fresh, tangy aroma.

Read More: Homemade Kadhi Pakoda Recipe: A No-Onion, No-Garlic Delight for Navratri

Step 2: Creating the Flavorful Tempering

Next, heat about 150 ml of Ganesh Marka mustard oil in a deep pan or kadhai. Ganesh Mustard oil adds a unique flavor to the dish, but you can use any other cooking oil if you prefer. Once the oil is hot, add 1 tablespoon each of chana dal, mustard seeds, and urad dal. Stir these ingredients until they turn golden brown, releasing a nutty aroma. Then, add 50 grams of roasted peanuts and sauté them for a few minutes until they’re lightly crisp. Now, throw in 5-6 dried red chilies, which will add a burst of heat and flavor to the tempering.

After a minute, add the finely chopped ginger and curry leaves. Stir everything well, and let the curry leaves splutter and release their fragrance. Next, sprinkle in ½ tablespoon of asafoetida (hing), which will give the dish its signature earthy flavor.

Read More: Chilli Pickle Recipe: Prepare spicy Rajasthani green chilli pickle in 10 minutes

Step 3: Incorporating the Tamarind and Jaggery

Now, it’s time to add the star ingredient – tamarind puree. Pour in the tamarind puree and mix it well with the tempering. Tamarind provides the essential tanginess that makes Pulihora so irresistible. To balance out the sourness, add 25 grams of jaggery (gur). This will create a perfect harmony between sweet, sour, and spicy flavors.

Add salt to taste and a pinch of turmeric powder to give the dish a beautiful golden hue. Let the mixture simmer on low heat for a few minutes, allowing the flavors to blend and thicken slightly.

Step 4: Adding a Zesty Lemon Kick

After the tamarind mixture has simmered and thickened, remove it from the heat and add the juice of two lemons. This step is crucial, as the lemon juice adds an extra layer of tanginess and freshness to the dish. Stir everything together, ensuring the lemon juice is well incorporated into the mixture.

Step 5: Preparing the Special Garnish Powder

While the tamarind mixture cools down, we’ll prepare a special garnish powder that will enhance the flavors of the dish. Dry roast 3 tablespoons of sesame seeds, 3-4 dried red chilies, and 50 grams of peanuts. Once they’re roasted and fragrant, grind them into a coarse powder. This garnish powder will add a delightful nutty and spicy flavor to the dish, taking it to the next level.

Step 6: Bringing It All Together

Now that all the components are ready, it’s time to bring everything together. Take the plate of rice that has been infused with curry leaves and green chilies. Sprinkle the freshly prepared garnish powder over the rice, ensuring it’s evenly distributed. Then, pour the tamarind and jaggery mixture over the rice. Gently mix everything together, ensuring that every grain of rice is coated with the tangy, spicy, and nutty flavors.

Step 7: Final Touch with Cashews

For those who love a bit of crunch, fry a handful of cashews in oil until they’re golden brown and crispy. Use these to garnish the Pulihora, adding an extra layer of texture and richness to the pulihora dish. This final touch not only makes the dish look beautiful but also adds a satisfying crunch to each bite.

Serve and Enjoy!

Your delicious Pulihora is now ready to be served! The combination of tangy tamarind, spicy chilies, nutty peanuts, and crunchy cashews makes this dish an absolute delight. It’s the perfect meal for lunch, dinner, or even a festive celebration. Serve it hot, and enjoy the authentic flavors of South Indian cuisine right in the comfort of your home.

As Lalita and Prishika sit down to enjoy their flavorful creation, Lalita smiles, recalling how Pulihora was a part of her family’s temple visits and festive celebrations. The aroma, taste, and nostalgia wrapped in this dish make it truly special.

We hope you’ve enjoyed this recipe as much as Prishika and Lalita did. Stay tuned for more exciting recipes, stories, and cooking adventures in our upcoming videos. Until then, happy cooking!

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