Pulihora: A festival treat
The flavourful, tangy and delicious rice is prepared in various styles depending on the region.
Pulihora is a very common and traditional household rice preparation recipe made especially on festivals and even on common days as breakfast. It is also referred as Puliyogare, Puliyodharai, Puliyochoru, Kokum Rice across South India. It is also called Khatte Chawal or Imli ke Chawal in several places. The flavourful, tangy and delicious rice is prepared in various styles depending on the region.
Basically tamarind, mango or lemon are used as souring ingredients which are then tempered with spices. The dish has also been a prominent prasadam at the temples as it is quite easy to make and has longer life than many of the regular dishes.
• Course : Breakfast, Prasadam, Side Dish
• Cuisine : South Indian
• Serves : 4
• Preparation Time : 45 Minutes
Ingredients:
Cooked Rice
Tamarind – 150 Grams
For tempering:
Ground Nuts – 3-4 tbsp
Bengal Gram – 2 tbsp
Black Gram – 2 tbsp.
Mustard Seeds – 1 1/2 tsp
Cumin Seeds – 1 1/2 tsp
Dried Chillies – 7-8
Turmeric Powder – 1 tsp
Green Chillies – as needed
Curry Leaves – 1/2 cup
Chopped Ginger – 1 tsp
Asafoetida – a pinch
Jaggery – a small piece
Salt – as needed
For Masala:
Pepper – 1/4 tsp
Fenugreek Seeds – 1/4 tsp
Cumin Seeds – 1/2 tsp
Coriander Seeds – 1 tsp
Sesame Seeds – 2 tsp
Method:
• The cooked rice should be a bit more grainy than we usually cook.
• Soak Bengal gram in water for a while.
• Wash and soak tamarind in water for 1/2 hour. This makes it easier to extract the pulp It can also be soaked in warm water if running out of time.
• Simmer the flame and let it boil until the extract becomes thick.
• Add 2 teaspoons salt or salt to taste, a small jaggery piece, curry leaves and stir.
• Let them all boil for 10 to 15 minutes to combine the flavour well.
• Prepare masala in the meantime, heat a pan roast coriander seeds, cumin seeds, fenugreek seeds and pepper until aromatic and change in colour and add sesame seeds.
• Transfer them all to a separate plate and let it cool down completely and grind them all into a fine powder.
• Spread the cooked rice on a plate, mix curry leaves in this rice.
• Adding curry leaves to the warm rice will give it a nice flavour.
• The Tamarind mixture has become a fine paste, put off the flame.
• It’s time to temper the rice now. Heat 3-4 tablespoons of oil in the pan.
• Add groundnuts sauté for a while, add black gram sauté until change colour, add mustard seeds and cumin seeds and let splutter.
• Add red chilies, add chopped ginger. Add green chillies as required, curry leaves and a pinch of asafoetida.
• Add a teaspoon of turmeric powder and mix. Drain off the water and add soaked Bengal gram sauté for 1-2 minutes.
• When the temper is ready, grind the roasted masala ingredients into a fine powder.
• Add masala powder first to the rice as it enhances the taste.
• Add salt and tamarind paste, mix them all well.
• Add prepared tempering and mix well to adjust the taste. Tamarind rice is ready to served.
• Leftover tamarind mixture can be stored for further use. It can be also be stored for a months’ time.
Stay Tuned to Hyderabadi Ruchulu Column for more recipes, brought to you by Indira Ireni from Hyderabadi Ruchulu. YouTube Channel https://www.youtube.com/hyderabadiruchulu, (Website) www.hyderabadi ruchulu.com.
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