Friday, March 14, 2014

Pulihora / Tamarind Rice


Sona Masoori Rice - 2 cups
Tamarind - 1 small orange size (if you don't like it too sour, reduce the quantity)
Turmeric Powder - 1/2 tsp
Green Chillis - 5 to 6 (adjust according to taste)
Curry Leaves - 5 to 6
Red Chilli Flakes - 2 tsps (optional, if using adjust according to taste)
Sesame Seeds - 1/4 cup
Vegetable Oil - 4 tbsps
Salt to taste

For Seasoning:

Cashew Nuts - 1/4 cup
Peanuts - 1/4 cup
Bengal Gram - 1 1/2 tbsps
Black Gram - 1 tbsps
Mustard Seeds - 1 tsps
Cumin Seeds - 1/2 tsp
Fenugreek Seeds - 1/4 tsp
Dry Red Chillis - 2
Curry Leaves - 5 to 6
Asafoetida Powder - 1/8 tsp
Vegetable Oil - 4 tbsps


  1. Wash rice and pressure cook. Cook until the rice is cooked but still holds shape without getting mushy. Spread the rice on a wide vessel/plate and allow it to cool down completely.
  2. Meanwhile, soak tamarind in 1 cup of hot water for about 15-20 minutes. Once it cools down to hotness that you can handle with your palm, squeeze the tamarind well. Or you can grind to a smooth paste in a blender. Strain to discard the fiber from tamarind.
  3. Slice green chillis.
  4. Heat 4 tbsps oil in a pan.
  5. Add tamarind extract, turmeric powder, salt, sliced green chillis and 5 to 6 curry leaves. Mix well.
  6. Set the flame to medium and keep stirring frequently to avoid the mixture from getting charred. Take care by using a long enough ladle so that the mixture does not splash on you while getting cooked. Let it cook until the oil starts separating from the mixture. Turn off the heat and allow it to cool little bit.
  7. In another pan, dry roast sesame seeds until they puff up little bit and turn light brown. Immediately transfer them onto a plate/bowl. Allow it to cool down.
  8. In the same pan, heat oil to prepare seasoning.
  9. Roast cashew nuts for a minute until they turn golden brown. Remove the cashew nuts from oil and keep aside.
  10. Now add peanuts and roast until they start spluttering.
  11. Now add bengal gram, black gram, red chilli pieces and curry leaves.
  12. After 5 seconds, add cumin, fenugreek and mustard seeds.
  13. When mustard seeds start spluttering, add asafoetida powder. Saute for 2 seconds. 
  14. Pour this seasoning on the rice.
  15. Now add the cooked tamarind mixture and mix gently until well combined.
  16. Sprinkle red chilli flakes (if using) and mix well.
  17. Blend dry roasted and cooled sesame seeds into coarse powder.
  18. Add powdered sesame to the rice. Mix well.
  19. Check the salt level, add a little, if required and mix well.
  20. Let it stand for about 1-2 hours so that the rice grains absorb all the flavor.
  21. Serve.

Note: You can replace powdered sesame with mustard paste. For this, grind 2 tsps of mustard seeds with 2 tbsps of water into a smooth paste.


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