A classic South Indian tamarind rice that's tangy, spicy, and savory. This festive dish is made by mixing cooked rice with a special tamarind paste and a crunchy tempering of lentils and peanuts.
Wash the rice thoroughly under running water until the water runs clear. Cook the rice with 4 cups of water until each grain is cooked yet firm and separate. Avoid overcooking.
Once cooked, immediately spread the rice onto a wide plate or tray to cool down completely. This is a crucial step to prevent the final dish from becoming mushy.
Drizzle 1 teaspoon of sesame oil over the warm rice and gently fluff with a fork. This prevents the grains from clumping together as they cool.
2
Prepare the Tamarind Pulp
While the rice cools, soak the tamarind in 1 cup of hot water for about 20 minutes to soften it.
Using your hands, squeeze the softened tamarind thoroughly to extract all the thick pulp.
Strain the mixture through a fine-mesh sieve into a bowl, pressing down on the solids to get a smooth, thick tamarind extract. Discard the leftover fibers and seeds.
3
Make the Pulihora Paste (Pulikachal)
Heat 4 tablespoons of sesame oil in a heavy-bottomed pan or kadai over medium heat. Add the mustard seeds and allow them to splutter.
A classic South Indian tamarind rice that's tangy, spicy, and savory. This festive dish is made by mixing cooked rice with a special tamarind paste and a crunchy tempering of lentils and peanuts.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 463.62 calories per serving with 12g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Add the chana dal, urad dal, and peanuts. Sauté for 2-3 minutes, stirring continuously, until the dals turn golden brown and the peanuts are crisp.
Add the broken dried red chilies, slit green chilies, and curry leaves. Sauté for another 30 seconds until the chilies darken slightly and the curry leaves become fragrant.
Stir in the asafoetida and turmeric powder and cook for 10 seconds.
Carefully pour the prepared tamarind extract into the pan. Add salt and grated jaggery. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 8-10 minutes, stirring occasionally, until the paste thickens to a jam-like consistency and you see oil separating from the sides.
4
Combine Rice and Paste
Ensure the rice is completely cool to the touch. Transfer it to a large mixing bowl.
Add the prepared Pulihora paste to the rice, one spoonful at a time. This allows for even distribution.
Gently mix with a spatula or clean hands, ensuring every grain of rice is evenly coated with the paste. Be careful not to break or mash the rice grains.
5
Rest and Serve
Cover the mixed Pulihora and let it rest at room temperature for at least 30-60 minutes. This allows the rice to absorb all the tangy and spicy flavors of the paste.
Serve the Pulihora at room temperature, as is or with a side of papad, fried chilies (mor milagai), or a simple yogurt raita.
Pro Tips
1For the best texture, use day-old or leftover refrigerated rice. The drier grains absorb the paste better without getting mushy.
2Using sesame oil (gingelly oil) is highly recommended as it imparts the authentic, traditional flavor and aroma to the dish.
3The Pulihora paste (Pulikachal) can be prepared in a larger batch and stored in an airtight container in the refrigerator for up to a month. Simply mix with cooked rice when needed.
4Adjust the amount of jaggery and chilies to suit your personal preference for sweet, tangy, and spicy flavors.
5Ensure the tamarind paste is cooked down until thick and oil separates. This step is key to developing a deep flavor and increasing the shelf life of the paste.
Recipe Variations
Flavor Enhancement
Flavor Enhancement
For a deeper flavor, dry roast 1 tsp sesame seeds, 1/4 tsp fenugreek seeds, and 2 dried red chilies. Grind them into a fine powder and add it to the Pulihora paste in the last minute of cooking.
Nut Variation
Nut Variation
Substitute peanuts with cashews for a richer, creamier texture. Fry the cashews in the tempering until golden brown.
Temple Style (Kovil Pulihora)
Temple Style (Kovil Pulihora)
For a distinct temple flavor, add 1/2 tsp of coarsely crushed black peppercorns along with the tamarind paste and a tiny pinch of edible camphor (pacha karpooram) at the very end, after mixing the rice.
Health Benefits
✨
Aids Digestion
Tamarind is a key ingredient and is well-known for its natural laxative properties, which can help promote healthy digestion and relieve constipation.
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Rich in Antioxidants
The spices used, particularly turmeric (containing curcumin) and tamarind, are loaded with antioxidants that help combat oxidative stress and inflammation in the body.
✨
Good Source of Plant-Based Protein
The inclusion of chana dal, urad dal, and peanuts contributes a good amount of plant-based protein, which is essential for muscle repair and overall body function.
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Provides Sustained Energy
As a rice-based dish, Pulihora is rich in complex carbohydrates, providing a steady release of energy to keep you active throughout the day.
Frequently Asked Questions
How many calories are in one serving of Pulihora?
One serving of Pulihora (approximately 1.5 cups or 355g) contains around 480-550 calories, primarily from the rice, oil, and peanuts.
Is Pulihora healthy?
Pulihora can be part of a balanced diet. It's rich in carbohydrates for energy. The tamarind aids digestion, and spices like turmeric have anti-inflammatory properties. However, it can be high in calories and oil, so portion control is recommended.
Why did my Pulihora turn mushy?
The most common reason for mushy Pulihora is mixing the paste with hot or warm rice. It is essential that the rice is cooked al dente (firm) and cooled completely before mixing.
Can I use a different type of rice?
Yes, while Sona Masuri is traditional, you can use any short or medium-grain rice. Avoid long-grain, aromatic rice like Basmati as its flavor can clash with the tamarind paste and its texture is less ideal for this dish.
How long can I store leftover Pulihora?
Leftover Pulihora can be stored in an airtight container in the refrigerator for up to 2-3 days. It tastes great even when served cold or at room temperature.
Can I make this recipe without peanuts?
Absolutely. If you have a peanut allergy or dislike them, you can simply omit them or replace them with cashews or even skip the nuts altogether.
