Tamarind rice, popularly known as “Pulihora”, is a traditional dish in the south of India. This dish is tangy and flavorful and is cooked on special occasions. It is an easy and quick meal and doesn’t take much time to prepare. The tamarind pulp is the primary ingredient contributing to a significant part of the taste. There is no festival left behind without Tamarind rice in the making. It is a stealthy alternative to all other meals that affect less to our well-being. Besides, Pulihora can be of different varieties, e.g. lemon Rice, Mamidi Kaya Pulihora (made out of mango pulp) and others.
Ingredients:
- 2 cups rice (90% cooked)
- 1/2 cup tamarind (made into pulp)
- 3 Whole red chillies
- 1/4 cup curry leaves
- A pinch of asafoetida
- 1 tsp mustard seeds
- 1 tbsp chana dal
- 1 tsp urad dal (dhuli)
- 1/4 tsp methi seeds
- 1/2 tsp red chilli powder
- 1 tbsp peanuts
- 1 tsp salt
- Oil
- ½ tspGur
- ½ tsp turmeric powder
Recipe:
Step 1: Take a pan, heat the oil and the above items, including groundnuts; roast them on low flame.
Step 2: Add curry leaves and red chillies. Mix well. Make sure the dals sputter well.
Step 3: Add in turmeric, red chilli powder, Hing ( a pinch), and salt ( as required)
Step 4: Mix well.
Step 5: Add in Gur and mix well.
Step 6: Now add the tamarind pulp and saute it well.
Step 7: Cook until it turns into a semi-thick gravy. Cook it on low flame. It usually takes 2 -4 minutes.
Step 8: Add the cooked rice into the gravy and mix well on medium flame. Make sure the flavours age mixed with the rice perfectly.
Step 9: Garnish it with some coriander and cure the stove off.
Now, it is ready to serve.
Tip: Take the dish with whisked curd; this would enhance the taste, and don’t forget to add a pinch of pepper, salt, and, if required, jeera powder ( cumin powder) into the whisked curd. It will surely add some extra punch to the curd, and when mixed with the flavours of the rice, the combination hits harder.
