Pulihora is a traditional South Indian rice dish made with tamarind, turmeric, green chilies, and tempered spices mustard seeds, curry leaves, and peanuts. It has a tangy, mildly spicy flavor and is commonly paired for festivals, special occasions, or as a comforting everyday meal.
Pulihora (Temple Food)
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Category
Indian Food
Cuisine
Indian
Servings
3-4
Prep Time
10 minutes
Ingredients
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2 cups cooked rice
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½ teaspoon turmeric
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2 tablespoons sesame oil
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½ teaspoon salt
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2 tablespoons sesame oil
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1 teaspoon mustard seeds
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1 ½ teaspoons chana dal
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1 teaspoon urad dal
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1 dry red chili (add up to 3)
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1 green chili, slit
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Pinch of hing
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1 stem curry leaves (10-12)
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3 tablespoons roasted peanuts
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2 tablespoons tamarind paste
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½ cup water
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1-2 teaspoon jaggery
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1 teaspoon methi seeds
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1 teaspoon sesame seeds
For the rice
For the tempering
For the Tamarind Base
Ground spices
Directions
For the rice
Add 2 cups of cooled cooked rice into a bowl and add the turmeric, sesame oil and salt. Stir to combine. Set aside.
Make the tamarind base
In a medium heavy bottom pan, heat sesame oil and add mustard seeds until they splatter. Add chana dal and urad dal and sauté until golden. Add red chili, green chili, hing, curry leaves and peanuts and roast until fragrant.
Add the tamarind paste to the water and stir to combine. Add this to the pan along with the jaggery. Stir to combine and allow this to simmer for 5 minutes until it is thickened and glossy.
Add the sauce to the cooled rice along with the ground spice mixture. Mix carefully until all the rice is coated. Allow to rest 15-20 minutes fo the flavors to deepen.
Ground spices
Add the methi seeds and sesame seeds to a pan and roast until fragrant. Add to a grinder and grind to a fine powder.
Madam… I love this type of food!
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