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Pulihora

Prep: 15 mins
Cook: 25 mins
Serves: 4
Difficulty: Easy
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Pulihora

Tangy tamarind rice that's a staple during festivals and temple offerings.

Ingredients

  • 2 cups cooked rice (preferably cooled)
  • 2 tbsp tamarind paste
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp chana dal
  • 1 tsp urad dal
  • 2-3 dried red chilies
  • 1/4 tsp asafoetida (hing)
  • 1/4 tsp turmeric powder
  • 2 tbsp peanuts
  • 1 sprig curry leaves
  • Salt to taste
  • 2 tbsp grated jaggery (optional)

Instructions

  1. 1

    Heat oil in a pan. Add mustard seeds and let them splutter.

  2. 2

    Add chana dal, urad dal, peanuts, and dried red chilies. Sauté until the dals turn golden brown.

  3. 3

    Add asafoetida, turmeric powder, and curry leaves. Sauté for a few seconds.

  4. 4

    Add tamarind paste, salt, and jaggery (if using). Mix well and cook for 2-3 minutes.

  5. 5

    Add the cooked rice and mix gently until the rice is well coated with the tamarind mixture.

  6. 6

    Cook for another 2-3 minutes on low heat. Serve warm or at room temperature.

Tips

  • Use day-old rice for best results as it's less sticky.
  • Adjust the amount of tamarind paste according to your taste preference.
  • You can add a tablespoon of sesame oil for authentic flavor.

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