Pulihora - Tangy Tamarind Rice

Pulihora - Tangy Tamarind Rice

Pulihora, also known as Tangy Tamarind Rice, is a celebrated dish hailing from the southern regions of India. The recipe brings together a medley of potent flavors - tangy tamarind, spicy red chilies, and the unique aroma of curry leaves. It's a perfect balance of hot, sour, and salty that will send your taste buds on a delightful journey. Traditionally made during festivals, it's a dish that turns every meal into a special occasion.

Servings: 4

Ingredients

  • Rice (2 cups)
  • Tamarind pulp (1 cup)
  • Turmeric powder (1 teaspoon)
  • Salt (1 teaspoon, adjust to taste)
  • Peanuts (1/4 cup)
  • Chana dal (1 tablespoon)
  • Urad dal (1 tablespoon)
  • Mustard seeds (1 teaspoon)
  • Dry red chilies (2-3)
  • Curry leaves (10-12)
  • Asafoetida (a pinch)
  • Oil (2 tablespoons)

Instructions

  1. Rinse the rice under cold water until the water runs clear. Cook the rice as per the package instructions and spread it on a large plate to cool.
  2. While the rice is cooling, soak the tamarind in 1 cup of water. After 15 minutes, mash the tamarind and extract the pulp. Discard the solids.
  3. In a large pan, heat the oil over medium heat. Add the mustard seeds, chana dal, urad dal, dry red chilies, curry leaves, and asafoetida. Saute until the mustard seeds start to splutter and the dals turn golden brown.
  4. Add the peanuts to the pan and fry until they turn golden and crunchy.
  5. Stir in the tamarind pulp, turmeric powder, and salt. Cook this mixture on medium heat until the raw smell of tamarind goes away, about 5-7 minutes.
  6. Finally, add the cooked and cooled rice to the pan. Mix well, ensuring every grain of rice is coated with the tamarind mixture.
  7. Serve the Pulihora warm, garnished with a few additional curry leaves if desired.

Dietary Information

Servings: 4 • Dish Type: Main Course • Prep Time: 15 minutes • Cook Time: 30 minutes • Calories: 350 • Fat: 10g • Carbs: 58g • Protein: 9g • Sodium: 590mg • Sugar: 2g