Tamarind Rice/Pulihora/Puliyodharai/Puliogare

Tamarind rice/pulihora
Tamarind rice is very popular in South Indian homes. In Andhra Pradesh it’s called as chinthapandu pulihora,Tamilnadu(Puliyodharai),Karnataka((Puliyogare) with slight variations in the procedure and ingredients. For any festival pulihora is must. Tempering plays vital role for any flavoured rice. For making tamarind rice I’ve adapted my mother in laws recipe. It’s very tasty and can be prepared so comfortably. The tamarind rice was there in my drafts and it’s right time during festive season,so thought to post it today. Here I present delicious tamarind rice to relish on any day. Njoy Cooking, Serving n Savoring!
Ingredients:
Rice: 3 cups
Tamarind: 80-90gms or orange size
Green chillies: 7/8 nos.
Turmeric: half teaspoon
Water: 7.5 cups(1:2.5 ratio rice to water)
Salt: As required
Tempering ingredients:
Oil: 4 tbsp(preferably sesame/groundnut oil)
Mustard seeds: 1 tbsp
Urad dal: 2 tbsp
Chana dal: 2 tbsp
Peanuts: 2 tbsp
(Groundnuts)
Cashews: Few
Sesame seeds: 2 tbsp
Red chillies: 3 nos.
Curry leaves: Few
Asafoetida/Hing: Half teaspoon
Method of preparation:
1. Cook rice in a pressure cooker and keep aside.
2. Meanwhile soak tamarind in hot water.
3. Now heat kadai, pour oil. Add mustard, Chana dal, Urad dal and raw peanuts. When mustard pops out add sesame seeds, cashews, curry leaves and broken red chillies too. Fry them for a minute and add half teaspoon of hing into it.
4. Transfer the tempering into a vessel.
5. Slit the green chillies and fry green chillies for two minutes.
6. Meanwhile extract the pulp from the soaked tamarind.
7. Add this extracted tamarind pulp to the fried green chillies. Also add turmeric into it.
8. Add half cup of water and mix well.
9. Cook the pulp on low flame stirring occasionally.
10. Keep cooking the pulp till the oil separates from the sides. This procedure takes 15-20 minutes.
11. Now transfer the cooked rice into the vessel containing tempering.
12. Add required amount of salt and mix well.
13. Now add the cooked tamarind paste and mix thoroughly. Keep aside for 15 minutes to infuse all the flavours into the rice.
14. Now tasty and delicious authentic Andhra tamarind rice is ready to serve. To prepare I have used new tamarind so the colour of tamarind is light and hence light coloured tamarind rice. If you use old chinthapandu the colour of tamarind rice will be dark.