Andhra Pulihora RecipeAndhra Style Tamarind Rice.
Preparation Time : 15 mins | Cooking Time : 45 mins | Yields : 4
Recipe Category: Main
Recipe Cuisine: Indian
Cooked Rice : 2 Cups
Gingelly Oil : For Sprinkling
Salt : As needed
Turmeric powder : 1/4 tsp
For Pulihora Mix:
Gingelly Oil : 2 tbsp
Tamarind : Medium Lemon Size
Green Chilli : 2
Jaggery : 1 tsp
Shredded Ginger : 1 tsp
Mustard : 1/2 tsp
Chana Dal : 1 tsp
Urad Dal : 1 tsp
Curry Leaves : 15
Red Chilli : 4
1.Cook rice and water with 2:1 ratio. I used Sona Masoori Rice. Spread the rice in a tray/plate. Sprinkle Salt, turmeric powder and oil on the hot rice. Cover and keep it aside. Soak tamarind in hot water for 10 to 15 mins. Filter the tamarind juice. To this add slit green chillies, ginger and jaggery. Heat 1 tbsp of gingelly oil and add tamarind juice, cook for 15 to 20 mins in medium flame until the tamarind mix becomes thick and oil oozes out. Remove from stove.
2. Heat one more pan and add remaining 1 tbsp of gingelly oil. Add mustard. Allow it to splutter. Add chana dal, urad dal, red chillies and curry leaves. Fry till chana dal turns golden brown color. Add this to cooked tamarind juice. Now Pulihora mix is ready.
3. Add pulihora mix to the rice little by little as needed and mix it well. Adjust Salt if needed.
Prepare the pulihora 2 to 3 hrs before serving as the flavors come out well when it is left for 2 to 3 hrs.
Leftover pulihora mix can be stored in fridge for 3 to 4 days.
Adjust Red and Green chillies to your taste.
Roasted peanuts can be added for garnishing.
Tuesday, July 12, 2016
Puliyodharai. There are some difference in both versions. Ginger and Green Chilli are added in this pulihora. My mom usually adds red chilli and pepper. Both are my favourite. Please check below for step by step instructions and pictures for preparing Andhra Pulihora.