Pulihora (Andhra Tamarind Rice)

No Telugu festival is complete without pulihora. Sona masoori rice is mixed with a thick tamarind paste cooked with chillies, mustard, chana dal and peanuts. It tastes even better a few hours later – perfect for picnics and train journeys.

Video by Hebbars Kitchen on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 15 min
• Cook 25 min
• Vegan · gluten-free · Spicy
• Famous in Andhra Pradesh & Telangana

Ingredients

• 250 g sona masoori rice, cooked and spread out to cool
• 2 tbsp tamarind paste dissolved in 150 ml water
• ½ tsp turmeric
• 1 tsp salt
• 1 tsp jaggery
• 4 tbsp sesame or peanut oil
• 1 tsp mustard seeds
• 1 tbsp chana dal
• 1 tbsp urad dal
• 3 tbsp peanuts
• 4 dried red chillies
• 3 green chillies, slit
• 20 curry leaves
• 1 pinch asafoetida
• 1 tsp grated ginger

Method

1. Mix the cooled rice with turmeric, salt and 1 tbsp oil.
2. Heat the remaining oil, fry peanuts until crunchy, then add mustard seeds, chana and urad dal and fry until golden.
3. Add dried and green chillies, curry leaves, ginger and asafoetida.
4. Pour in the tamarind water and jaggery and cook for 6–8 minutes until it thickens to a glossy paste.
5. Mix the tamarind paste into the rice gently with your hands or a spoon. Rest for 30 minutes before serving so the flavours soak in.

Tip: Cook the rice a little firm and let it cool completely, so the grains stay separate.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.