Pulihora | Tamarind Pulihora


Pulihora is easy to make when compared with other rice cuisines like puliyogare or tamarind rice, both of which also need tamarind. The pulihora recipe needs only the common ingredients. As this food can be quite tangy, and if you do not like it, use less pulihora seasoning. To make pulihora more delicious and nutritious, use cashews and more coconut gratings.

How can you cook tamarind pulihora fast? Use the tamarind concentrate or paste. It helps you prepare this rice dish in just a few minutes.

Coconut chutney, baked potato chips, or curd are among the side dishes you can use to savor this food.

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Servings: 2


1. Rice 1 cup
2. Tamarind lemon-size
3. Oil 1 to 1-and-1/2 tablespoon
4. Green chilies 2-3
5. Red chilies 3-4
6. Mustard 1/2 teaspoon
7. Groundnut 2 tablespoons
8. Chana dal 2 teaspoons
9. Urad dal 1 teaspoon
10. Cashew nuts 2 tablespoons (optional)
11. Curry leaves 2 sprigs
12. Turmeric powder 1/4 teaspoon
13. Jaggery to taste
14. Salt to taste
15. Garnishing: coconut gratings and coriander leaves

How to make Tamarind Rice?

1. Cook the rice.
2. Soak the tamarind in hot water for 10-15 minutes.

Squeeze the juice from the tamarind pulp.

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Add little water to the pulp and squeeze the pulp again. Keep aside.

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Mix 2-3 teaspoons of tamarind paste with 1 tablespoon of water.
3. Heat oil in a kadai.

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4. Add mustard seeds.

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5. Add groundnuts, chana dal and urad dal when the mustard seeds begin to splutter.

Fry for 1 minute.

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6. Add cashew nuts. Fry till cashew nuts turn to golden brown.

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7. Add curry leaves and chilies.


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8. Add tamarind juice or concentrate, turmeric powder, jaggery and salt.

Cook till the mixture becomes little thick.

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Pulihora seasoning is ready.
9. Add cooked rice to the above seasoning.

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Mix thoroughly. Adjust the salt.

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Pulihora is ready.

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TIPS Pulihora
1. Use sugar if you do not have jaggery.
2. Mix the pulihora seasoning with hot rice to make it absorb the seasoning very fast.