Pulihora
Tangy tamarind-flavoured rice tempered with peanuts, curry leaves, and mustard seeds — a temple-prasadam favourite and travel-friendly festive dish.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 310 kcal
Equipment
- •Pot
- •Tempering pan
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 11 g
- carbs
- 48 g
- fibre
- 3 g
- protein
- 7 g
- calories
- 310 kcal
Instructions
- 1
Simmer the tamarind pulp with turmeric and salt in a small pan for 5 minutes until slightly thick. Set it aside.
- 2
Heat sesame oil in a pan and fry the peanuts until golden. Remove them and set aside.
- 3
In the same oil, fry chana dal and urad dal (lentils) until golden brown.
- 4
Add mustard seeds and let them crackle. Then add dried red chillies and curry leaves.
- 5
Pour in the cooked tamarind mixture. Simmer for 2 to 3 minutes until it thickens into a paste.
- 6
Add the cooled rice to the pan. Gently fold the tamarind mixture through without mashing the grains.
- 7
Mix in the fried peanuts and adjust the salt.
- 8
Let it rest for 10 minutes before serving so the flavours absorb evenly.
Chef's tips
Always use day-old, cooled rice so the grains stay separate and do not turn mushy. Sesame oil is the traditional fat and boosts both flavour and shelf life.
Ingredient substitutions
- peanuts → cashews for a temple-prasadam variation
Storage
Keeps well at room temperature for a day, refrigerated for up to 2 days.
Reheating
Best served at room temperature; if reheating, do so briefly and gently to avoid mushiness.
Common mistakes to avoid
- •Using hot, freshly cooked rice, which turns mushy when mixed with the tamarind paste.
- •Under-frying the peanuts in hot oil, leaving them soft rather than crunchy.
Serving suggestions
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