Pulihora
Andhra's tangy tamarind rice - a temple favorite that's perfect for travel and picnics.
Prep Time
15 mins
Cook Time
20 mins
Servings
4 people
Difficulty
Easy
Ingredients
Rice Base
Tempering
Instructions
Prepare Tamarind Mixture
5 minsMix tamarind paste with turmeric, salt, and a little oil. This is the pulihora paste.
Prepare Tempering
5 minsHeat oil, add mustard seeds, let them splutter. Add dals, peanuts, fry until golden.
Add Aromatics
2 minsAdd dry chilies, green chilies, curry leaves, and asafoetida. Fry for 30 seconds.
Mix with Tamarind
5 minsAdd tamarind paste to the tempering. Cook for 2-3 minutes until oil separates.
Combine with Rice
5 minsAdd cooled rice to the pan. Gently fold to coat every grain without breaking.
Rest and Serve
10 minsLet it rest for 10 minutes for flavors to meld. Serve at room temperature or pack for travel.
Chef's Tips
- Use day-old rice for best texture
- Don't skimp on the tempering
- It tastes better after resting
- Perfect for temple offerings and travel
The Story Behind Pulihora
Pulihora (or Chitrannam) is a staple prasadam (offering) in temples across Andhra Pradesh and Telangana. The tangy rice is believed to stay fresh longer, making it perfect for distribution to devotees.
The dish is also a favorite for travel and picnics due to its preservative properties. Every Telugu household has their own secret ratio of tamarind to spice that's been passed down through generations.