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Tamarind rice is popularly known as Pulihora or Puliyodhara or Chitrannam  which  is  a  common  preparation  of r... Read More..

About Recipe

Nimma Pandu annam, ?Elumicham Pazham Kaipa Naranga sooru, Lebur Kagi-Nebu chal


(1 ratings)
0 reviews so far
Prep time
5 mins
Cook time
20 mins
Total time
25 mins
Author : Vahchef
Main Ingredient : lemon
Servings : 2 persons
Published date : January 22, 2019

• Oil - to fry.
• Mustard seeds - 1/2 tea spoon.
• Ground nuts - 1-2 tablespoons.
• Chana dal - 1 tea spoon.
• Urad dal - 1 tea spoon.
• Asafoetida - 1 pinch.
• Green chillies - 5-6 numbers.
• Red chillies - 3 numbers.
• Curry leaves - 1 springs.
• Turmeric powder - 1/2 tea spoon.
• Capsicum(chopped) - 1 numbers.
• Fenugreek powder - 1 pinch.
• Lime juice - 2 teaspoons.
• Sugar - 1 tea spoon.
• Salt - to taste.
• Boiled or cooked rice - 1 cup.
• Spring onions - 1/4 cup.
• Black pepper powder - 2 pinch.
• Red chilli powder - 1/2 tea spoon.
• Plantain - 1 number.
  • Heat oil in a pan and add mustard seeds, ground nuts, chana dal, urad dal, asafoetida, green chillies, red chillies and saute it.
  • Now add curry leaves, turmeric powder and saute it, later switch off the flame.
  • To it add capsicum, fenugreek powder, lime juice, sugar, salt, boiled or cooked rice and saute it.
  • Now add spring onions from top and cover it with lid.
  • For the chips heat oil in a kadai and in the meantime peel of the plantain and slice it lengthwise.
  • Deep fry the pieces.
  • Take little water in a small bowl and add some salt then mix it, now add few drops in oil.
  • Once the bubbles stop take out the pieces on a tissue paper.
  • Season them with black pepper powder, red chilli powder.
  • For plating take a gel mould and add some spring onions then fill it with prepared rice and cover it with a leaf.
  • Flip it across the mould on plate and serve with chips and some pickle.

Cooking with images Limbu Kagadi Limbu Tandula, Lemon pulao, Nimbe akki


Tamarind rice is popularly known as Pulihora or Puliyodhara or Chitrannam  which  is  a  common  preparation  of rice  in  South  Indian  cuisine.  Puli means sour/ tangy taste, thus Pulihora means sour rice. It is also known as tamarind rice or lemon rice.
Pulihora is traditionally mixed tangy rice specially prepared during festivals and auspicious occasions in Andhra Pradesh, Tamil Nadu and Karnataka. There are various ways of making the Pulihora where few use lime juice, raw grated mango or tamarindjuice.
Tamarind rice is a festive treat, without which any festival meal is incomplete in South-India. It is served in temples as 'prasadam' or is served alone as complete, satisfying meal. Andhra pulihora is little different to the Tamil-puliyodarai, the puliyodarai is made by grinding spices which is then added to the tamarind pulp. The tamarind rice is simple and also tastes very good. In this recipetamarind pulp is cooked and thickened with spices, curry leaves and tempered with channa dal, peanuts to add the crunchy nutty taste.
This spicy-sour rice tastes delicious and is usually accompanied by wafers/vadiyalu/vadam, or alone. This is considered as the Hindu festival food as it is given as Prasad in temples. During the festival of Seetha Rama Kalyanam, tamarind rice is made in large scale and packed in covers and distributed to devotees.
The tamarind rice or pulihora tastes sour, spicy hot and salty all at the same time. It is considered to be a good stimulant for a dead tongue and is easy and inexpensive to cook. A dish which is a wonderful stomach filler. In southern India, the tamarind rice needs no introduction.
Tamarind’s sourness dominates this variety of rice and is neutralized just right enough with the fiery hotness of green chillies, the wholesome crunch of fried peanuts and the flavorful richness of curry leaves. The combination of all the ingredients not only makes Pulihora a sumptuous deal for the stomach, but also a great feast for the eyes. In the state of Karnataka, a slightly different version of Pulihora is made. It is called ‘Puliyogare’ in Kannada, they add a few extra ground spices or what one might call, masalapowders.
The tamarind rice makes a great picnic meal and also preferred during to be taken during travel. To prepare this dish firstly wash and cook rice with little less water than usual. For 2 cups rice, use 3 1/2 cups of water. When the rice gets cooked, turn off the heat and remove the lid or spread it in a wide plate, so that it cools a bit and doesn't stick to each other while mixing the tamarind base. Heat the oil in the pan and add the whole red chillies. let the chillies fry for few seconds then add the mustard seeds.
Once the chillies are fried they are no longer hot but get milder taste. When the mustard seeds splutters add the fenugreek seedsand then add channa dal and peanuts and fry them properly on medium flame without burning them then add the curry leaves,chopped green chillies and hing (asafetida). Add turmeric powder as this gives color to the color then add the tamarind juice to it and add the dry spices like the red chilli powder, coriander powder and cumin powder.
Let the gravy cook till the oil oozes out for 10 to 12mins. While the gravy is cooking in absorbing the juices toast the sesame seeds and crush them and once the gravy is ready add the sesame powder to it and cook it for another 15mins. Check the seasonings and add salt.
Then take your cooked rice and add the tamarind gravy to it. Mix it thoroughly. You can also make this gravy ahead of time and store it in the refrigerator and mix it with cooked rice whenever you want. Adjust the tamarind, spice and salt levels according to your taste.


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