Tamarind Rice or Pulihora

Pulihora is south Indian rice recipe which is very famous across India. It is served as prasad in temples and as a meal in all the occossions. 
Tamarind Rice or Pulihora

2 cups rice, cook and let it to cool
70 grams tamarind
5 tbsp oil
2 tbsp mustard seeds
2 tbsp cumin seeds
few curry leaves
4 tbsp bengal gram (chana dal)
2 tbsp black gram (urad dal)
1 tsp fenugreek seeds (methi)
4-5 green chillies
3-4 red chillies
1 1/2 tsp turmeric powder
1/2 tsp hing
100 grams peanuts
20 grams jaggery
salt as per taste
coriander leaves, finely chopped

1: Soak tamarind in hot water and extract thick juice from it. Throw the pulp.

2: Heat oil in a pan, add mustard seeds, cumin seeds, hing, fenugreek seeds, peanuts, bengal gram and black gram. Fry till they start changing colour.

3: Now add green chillies, red chillies, curry leaves. Fry the seasoning well, add turmeric powder and mix well.

4: Add tamarind pulp, salt, jaggery and let it boil till it becomes thick and looses oil. Let it to cool.

5: Add tamarind mixture to the prepared rice and mix well gently. Adjust salt according to your taste.

6: Garnish with coriander leaves and serve after 3 to 4 hours.


1: After rice is cooked , spread it on a broad vessel to cool down. While spreading the rice, use a fork so that the rice grains will not get mashed up.

2: The tamarind infused rice tastes better and also gets its colour when rested for few hours.

3: You can add less or more tamarind paste according to how sour you want the rice to be. Adjust as per your preferences.

4: You can store the paste in the refrigerator and use it when required.

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