Pulihora is another version of rice recipe across andhra region and south india as well. It is a tangy rice recipe made using tangy pulp of tamarind in tempered rice.
The rice is tempered and tangy tamarind pulpy flavor is added to give the perfect taste of south indian style pulihora.
Pulihora is a breakfast or a snack recipe which is relished by young and kids.
If one is looking for tangy flavored recipes then this pulihora recipe is a must try rice recipe and there are many more instant rice recipes on the blog that can be tried and made in minutes and are a great lunch box recipes such as veg fried rice, veg pulao, lemon rice, mango rice, hyderabadi veg biryani, pudina rice, tomato rice etc…
It is basically called as tamarind rice but is prepared with different versions across India mainly south india…There are different kinds of recipes made with tangy tamarind pulp like puliyogare which are mainly made as temple rice…
These kind of delicacies are considered sacred across south india but can be included as a breakfast or lunch or for kids… I have already shared rice recipes using lemon which is lemon rice and is a favorite all over India…
This is second popular rice recipe and is commonly packed as lunch box recipes…Also check out semiya upma which can be used as another variety for lunch special boxes.
This rice pulihora is so easy simple and instant and can be made in a couple of minutes…
I am very keen to share various rice recipes on my blog and this particular recipe is shared along with the video procedure…
This is often referred to as chintapandu pulihora in telugu version and can be made with ordinary rice or basmati rice…
Lemon rice and chintapandu pulihora is a favorite rice recipe along with other rice recipes such as tomato rice…These are very simple and quick recipes…
How to make pulihora or tamarind rice spicy:
Pulihora Recipe Andhra, Tamarind Rice Recipe | Chintapandu Pulihora
- 1 tbsp oil
- 1 tbsp peanuts/groundnuts
- 1 tbsp chana dal/bengal gram
- 1 tbsp urad dal/split black gram
- 2-3 vertically slit green chillies
- 1 tsp mustard seeds
- 3-4 dried red chillies
- 6-7 curry leaves
- 3/4 tsp turmeric powder
- salt - to taste
- 1 cup cooked rice
- 1 small lemon sized soaked tamarind juice/pulp extracted
Cook the rice:
- Firstly, cook 1 cup of white rice and place it aside for further use.
For the tempering:
- Firstly, add oil in a wok and heat it.
- Add peanuts/groundnuts into it.
- Add chana dal/bengal gram
- Add urad dal/split black gram into it.
- Add slit green chillies.
- Add mustard seeds and saute for few seconds.
- Add dried red chillies and saute for few minutes.
- Add curry leaves and let them crackle.
- Add tamarind extracted juice/pulp, cook for few seconds.
- Add turmeric powder and salt.
- Mix and cook for few minutes.
- Add cooked rice and mix it up well with all the tempering.
- Garnish with coriander leaves and serve hot...
1.Soak tamarind for half an hour or boil it to extract the juice out of it quickly...
2.After soaking or boiling squeeze all the pulp out of tamarind and strain the tamarind to get the juice out.
3.Discard the tamarind pieces.
4.Add the extracted pulp into the tempering.