Teresa's Recipes
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.
Ingredients
- 2 cups Rice
- 1 cup Tamarind pulp
- 1 teaspoon Turmeric powder
- 1 teaspoon, adjust to taste Salt
- 1/4 cup Peanuts
- 1 tablespoon Chana dal
- 1 tablespoon Urad dal
- 1 teaspoon Mustard seeds
- 2-3 Dry red chilies
- 10-12 Curry leaves
- A pinch Asafoetida
- 2 tablespoons Oil
Dietary Notes
- 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
Instructions
- 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.
- 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.
- 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.
- Add the peanuts to the pan and fry until they turn golden and crunchy.
- 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.
- Finally, add the cooked and cooled rice to the pan. Mix well, ensuring every grain of rice is coated with the tamarind mixture.
- Serve the Pulihora warm, garnished with a few additional curry leaves if desired.
Tips
- The type of rice used can affect the texture of the dish. Sona Masoori is a popular choice for Pulihora, but Basmati also works well.
- For a variation, you can add other ingredients like grated coconut or diced green bell pepper at the sautéing stage.
- This dish pairs well with a side of yogurt or raita.