Monday, April 28, 2008

Pulihora (Tamarind Rice)


Ponni rice- 2 cups
Tamarind pulp-4 tablespoons
Green chillies-4
Curry leaves-a few
Gram dal- 1 teaspoon
Urad dal-1 teaspoon
Cumin seeds-1 teaspoon
Mustard seeds-1 teaspoon
Turmeric powder- 1 teaspoon
Salt-2 teaspoons
Dry chillies-4
Ground nuts or peanuts-2 tablespoons
Grated jaggery-1 teaspoon (optional)
Asafotida- a pinch
Oil-3 tablespoons


1. Cook two cups of ponni rice (not too soft) with 5 cups of water. Allow it to cool and add ½ a teaspoon of turmeric powder, one teaspoon of salt, fresh curry leaves and one tablespoon of oil.
2. Heat two tablespoons of oil in a vessel and add the dry chillies, urad dal, gram dal, ground nuts or peanuts, mustard seeds, cumin seeds, a pinch of hing or asafotida, slitted green chillies, a few curry leaves, ½ teaspoon turmeric powder, 1 teaspoon salt and fry until a nice aroma spreads.
3. Add tamarind pulp, grated jaggery and boil it on a low flame until the oil separates from the sides.
4. Now add this to the rice and mix well.
5. Keep it covered for ten minutes till all the spices have been absorbed by the rice and serve.


Nithu said...

I love puliyodharai (that's how we call it). especially the temple made. Urs look so yummy.

Prajusha said...

pulihora looks mouthwatering1

Kalai said...

Puliyodharai looks delicious, Daily Meals. Adding green chillies is new to me. Looks awesome! :)

Daily Meals said...

Thank you Nithu, Prajusha and Kalai!

Bhawna said...

Hey Vijaya, Thanks for sharing nice recipe, I made it yesterday and it comes out really good. I had it for lunch also.
Looking forward for more nice recipes.

Daily Meals said...

Hi Bhawna! So glad to see your comment... How is everything dear? Thanks a lot for trying pulihora.