/body> >

Sunday, 11 September 2016

Puliyodharai / Pulihora - South Indian Tamarind Rice Recipe


Pulihora , Puliyodarai , Puliyogare is a common rice preparation in the South Indian states of Andhra Pradesh , Telangana, Karnataka  and Tamil Nadu. Puli in Pulihora can be translated as "sour taste" referring to the characterizing use of tamarind as one of the main ingredients. Source: Wikipedia


Basically a tamarind rice preparation, Pulihora is a popular travel food known for its long shelf life. One can also find this rice served as Naivedhyam (Prasad) in most of the South Indian Temples. This classic dish is a perfect blend of tangy and spicy flavors. The roasted lentils and spices used in the spice mix make the rice aromatic and flavorful. Serves as a quick lunch box menu if you have the Puliyodharai spice mix and tamarind sauce ready at hand. Generally served with papadam and vadam. Learnt this simple recipe from one of my south Indian friend Subhashini , during my stay in Hyderabad.

Ingredients:

  • 1 cup raw Rice
  • Large lemon size Tamarind
  • 3-4 tbsp Gingelly oil (Sesame Oil)
  • 1 tsp Turmeric powder
  • Salt to taste
Puliyodharai Spice Mix :

  • 4-5 dry red Chilies
  • 1 tsp Fenugreek seeds
  • 1 tsp White Sesame seeds
  • 2 tbsp Coriander Seeds
  • 1/2 tsp Black Pepper corn
  • 1 tsp skinned and split black gram
  • 1 tsp split Bengal gram
For Seasoning :

  • 1/4 tsp Mustard seeds
  • 2-3 dry red chilies , (break into two and deseed )
  • 1 tsp skinned and split black gram
  • 1 tsp split Bengal gram
  • 1-2 sprig of Curry leaves
  • 1/4 cup roasted peanuts
Method:

  1. Wash and drain the rice. In a sauce pan heat 2 1/2 cups of water with 1 tsp of  oil and salt. To this add  the rice and cook the rice in such a way that each grain is separate.


  2. Meanwhile we can prepare the spice powder for Puliyodharai. Heat a non stick pan and roast all the ingredients listed under Puliyodharai spice mix separately on a low to medium heat until fragrant. Cool and grind them to a powder in a grinder. Keep aside.




  3.  Soak a large lemon size tamarind in 1/2 cup of hot water for 10 minutes. Extract the pulp and keep aside until use.Spread the cooked rice on a wide plate to cool down . Add 1 tsp of oil and 1/2 tsp turmeric powder to the rice when still warm and mix well to coat the rice. Take care not to break the rice while doing so. 

                                                 

 5.  In a non stick wok , heat the remaining oil and add mustard seeds. Once the seeds crackle add the split and skinned black gram and split Bengal gram and stir fry until golden brown. Now add curry leaves, dry red chilies and roasted peanuts. Stir fry for a minute on low flame. 



  6  Add the remaining 1/2 tsp turmeric powder and tamarind pulp at this stage and cook the mixture until it thickens and oil start floating above the sauce. Add 2 tbsp or more Puliyodharai spice powder or as per taste to the tamarind sauce. Stir fry for a while and put off the flame.




7.  Reserve some of this thick sauce and add remaining to the cooled rice and mix it evenly using your finger tips. Taste the rice at this stage (if it is not to be offered as prasad) and adjust the salt as per requirement. Add the reserved tamarind spice paste if more of tangy taste or spiciness is desired. 


  8.  Let the rice sit for at least 1-2 hours before serving , so that all the flavors get incorporated well with the rice.


  I hope you would love to give this recipe a try. Do not forget to give your valuable feed back. 
For more rice recipes , do check my posts on


21 comments :

  1. Replies
    1. Thank you Gulshan. I am glad you liked them .

      Delete
  2. One of my favourite variety of Rice. So tangy and flavourful. Lovely recipe. Surely wanna try this way too .

    ReplyDelete
    Replies
    1. Do give it a try Ruchi. I am sure you would love it. This tamarind rice is indeed full of flavors.

      Delete
  3. I am literally drooling looking at this recipe Poonam! Nothing like fresh made masala, right? Love your step by step photos as well.

    ReplyDelete
    Replies
    1. Thank you Sandhya. I always prefer making a small batch of my spice mix as it lends a great aroma and flavors to the dish.

      Delete
  4. This is so awesome. I once tasted this in Bangalore and since than a fan of it.

    ReplyDelete
  5. Looks so delicious! Love your homemade spice mixture; instant packages ones are easy to use, but these homemade spice mixtures are to die for; incomparable! Fabulous share!

    ReplyDelete
  6. Looks so yummy, love the flavor imparted by tamarind to this rice dish :)

    ReplyDelete
  7. Wow. Perfect south indian puliyodharai recipe.. I bet the kitchen would have filled with the nice aroma of that spice powder while making this delicious puliyodharai poonam. Nice capture and wonderful step by step representation.

    ReplyDelete
  8. Pulihora is our family favourite and has a permanent place in almost all festival menu. Your spice powder sounds simple with less ingredients, I will surely try your version next time. I am impressed with the addition of gingely oil instead of regular sunflower oil which elevates the flavour of this dish and tastes like prasadam offered in temples. You have given so much importance to such details which we often tend to ignore. Great share Poonam.

    ReplyDelete
  9. The tamarind rice looks so divine with those beautiful snaps... I am literally drooling. Lovely share !!!

    ReplyDelete
  10. Tangy pulihora makes me hungry, my all favourite rice dish, just love it. I can survive for many days with it. Makes me hungry.

    ReplyDelete
  11. Poonam, I am so so fond of the South Indian cuisine and these tamarind rice are making my mouth water. Just so irresistible; I am sure the spice mix you have used for the tempering adds a great flavour and a super awesome aroma. Fabulous share 😊

    ReplyDelete
  12. Poonam, I feel like having this rice right now, I only started making this rice just a few years back when one of the fellow blogger brought for me when we met. Just so delicious and tempting.

    ReplyDelete
  13. how can I forget this tamarind rice. In bangalore I got to know about this rice. since then wee both are crazy. we always keep mtr tamarind rice masala. not yet made at home. Looking very inviting Poonam.

    ReplyDelete
  14. Traditional recipes fancy me very often, I love the little touches you have added to your photos, it looks a million dollars

    ReplyDelete
  15. This is one of the most loved recipe at my place. Home made is always the best.I love the one we get at the temple as prasadam. Loved your detailed recipe.

    ReplyDelete

  16. No matter how many times I eat South Indian rice preparations, I never get bored of them. Love this flavorful tamarind rice

    ReplyDelete
  17. Buy any karam powders and podis for side to idly, dosa or any other break fast item online. Delivering Home Made Masalas, Pulihora / Puliyodharai / Puliyogare / Pulikachal paste of South India to the world. FREE SHIPPING, NO PRESERVATIVES, HOME MADE, Tasty & Best in Quality.

    ReplyDelete

poonambachhav.blogspot.com