Andhra pulihora — tangy yellow tamarind rice with peanuts, chana dal, red chillies and curry leaves, on a banana leaf

Andhra · Main course

Pulihora

పులిహోర

Pulihora is Telugu tamarind rice made by folding cooked rice through a tangy, tempered tamarind mixture. This Andhra version uses groundnuts, lentils, curry leaves and chillies rather than a Karnataka-style roasted rice spice powder. Cook the tamarind until its raw aroma fades, then combine gently with cooled, separate grains.

Prep
20 min
Cook
45 min
Total
65 min
Serves
5
Makes
5 portions
  • vegetarian
  • vegan
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By Organic Mandya Kitchen ·

Pulihora is familiar at Andhra festivals, family meals and packed lunches. Its tempering supplies crunch, while tamarind and turmeric give the rice its characteristic flavour and colour. A little jaggery can round a very sharp extract without making the dish sweet. Let the cooked rice release steam before mixing so the grains stay separate. Serve plain curd separately if the meal calls for a cooling dairy accompaniment. This home version uses measured ingredients and ordinary Indian kitchen equipment. Keep the accompaniments ready so pulihora can reach the table at the texture described in the method.

Ingredients

  • 250 g (approximately 1 1/4 cups)Polished Sona Masoori rice Organic Mandya
  • 750 ml (approximately 3 cups)Water500 ml for rice and 250 ml for tamarind.
  • 35 g (approximately 2 1/2 tbsp)Seedless tamarind Organic Mandya
  • 35 ml (approximately 2 tbsp)Cold-pressed groundnut oil Organic Mandya
  • 30 g (approximately 3 tbsp)Raw groundnuts Organic Mandya
  • 10 g (approximately 2 1/2 tsp)Chana dal Organic Mandya
  • 5 g (approximately 1 1/4 tsp)Split skinless urad dal Organic Mandya
  • 2 g (approximately 1 tsp)Black mustard seeds Organic Mandya
  • 0.5 g (approximately 1/4 tsp)Fenugreek seeds
  • 0.2 g (approximately a pinch)Asafoetida Organic MandyaCompounded hing may contain wheat.
  • 4 g (approximately 3 tbsp)Byadagi dried chillies Organic Mandya
  • 6 g (approximately 2 1/2 tsp)Green chilli
  • 2 g (approximately 2 tbsp)Curry leaves
  • 1 g (approximately 1/4 tsp)Turmeric powder
  • 7.5 g (approximately 1 1/4 tsp)Fine salt
  • 5 g (approximately 1 1/2 tsp)Jaggery powder Organic Mandya

Method

  1. Cook rice

    Simmer rinsed rice with 500 ml water, covered over low heat for 15 minutes.

    ⏱ 15 min

  2. Rest rice

    Rest covered off the heat for 10 minutes.

    ⏱ 10 min

  3. Cool grains

    Spread rice gently on a wide plate for 10 minutes to release steam.

    ⏱ 10 min

  4. Soak tamarind

    Soak tamarind in its allocated 250 ml warm water for 15 minutes while rice cooks.

    ⏱ 15 min

  5. Extract tamarind

    Squeeze and strain the soaked tamarind, discarding fibres.

  6. Fry nuts and lentils

    Fry groundnuts, chana dal and urad in oil over medium-low heat for 3 minutes.

    ⏱ 3 min

  7. Temper spices

    Fry mustard, fenugreek, chillies, curry leaves and hing in the same pan for 30 seconds.

    ⏱ 30 sec

  8. Cook tamarind base

    Simmer tamarind extract, turmeric, salt and jaggery in the tempering over low heat for 10 minutes, until thickened.

    ⏱ 10 min

  9. Combine rice

    Fold the rice through the tamarind base off the heat without crushing the grains.

  10. Rest pulihora

    Rest covered for 10 minutes so the seasoning spreads through the rice.

    ⏱ 10 min

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Tips

  • Use a 250 ml cup, 15 ml tbsp and 5 ml tsp; follow the gram weights when cup measures differ.
  • Cook rice and soak tamarind at the same time.
  • Use pure gluten-free hing or omit it if needed.

Serving

Serve warm or at room temperature shortly after preparation, with curd separately if desired.

Storage

Refrigerate rice within 1 hour and use within 24 hours; reheat until steaming.

Variations

  • Omit groundnuts for a nut-free version.
  • Omit jaggery if the tamarind is already mild.

Nutrition per serving

Energy311 kcal
Protein6.3 g
Carbohydrates49.0 g
Fat10.0 g
Fibre2.4 g

Approximate, calculated from representative raw-ingredient values and divided by the stated servings; includes measured cooking fat and excludes separately served accompaniments. Trace or unmodelled contributions omitted: Asafoetida.

Questions people ask

Is pulihora the same as Karnataka puliyogare?

Both are tamarind rice preparations, but their spice mixtures and household methods differ. This Andhra pulihora uses a direct tamarind and lentil tempering without a separate Karnataka-style roasted powder. The names can overlap regionally, so the ingredient list is more informative than the translation alone.

Why does my pulihora taste too sour?

Tamarind strength varies between batches, especially with age and moisture. Add the cooked base gradually to the rice and taste before using it all. A little jaggery rounds sharpness, but adding a large amount changes the dish into a noticeably sweet preparation.

Can I make the tamarind base ahead?

Cook the base fully, cool promptly and refrigerate in a clean covered container for up to three days. Mix only the amount needed with freshly cooked or properly chilled rice. This is a short-storage home recipe, not a shelf-stable bottled concentrate.

Why should rice cool before mixing pulihora?

Very hot rice is easier to mash while folding, especially when its surface still holds steam. Rest and spread the grains briefly before adding the tamarind base. The aim is loose grains evenly coated with seasoning rather than a compressed or sticky rice mixture.

Can I make pulihora without groundnuts?

Omit the groundnuts and retain the lentil and mustard tempering. No replacement is needed for the rice to hold together. If using another nut, consider the people eating and its cooking time; the measured nutrition will change with any substitution.

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