YELLOW TAMARIND RICE,PULIHORA , PULIGHORE

YELLOW TAMARIND RICE 

Pulihora (Telugu: పులిహోర), or Puliyodhara, or Chitrannam is a very common preparation in Andhra Pradesh,Karnataka, Tamil Nadu and Indian cuisine. Puli means sour taste. Pulihora is also referred to as sour rice.

Additional Info about this dish 

In  Andhra Pradesh and Telangana it is considered as a festival food. It is given as prasadam in temples

Ingredients- 

Rice-2 cups(cooked,grains should be separate and not mushy)
Ground nut oil/sesame or any edible oil 1 1/2  table spoons
Mustard seeds-1tsp
Udid dal-1tsp
Channa dal-1tbsp
Dried red chillies-3-4(I did not add)
Green chillies-2-3 slit
Curry leaves- 2 -3 sprigs
Peanuts-1/4 cup
Cashew Nuts 10-12
Asafoetida a pinch
Turmeric powder-1tsp +1tsp

Tamarind-1 lemon sized lump(Soaked in warm water and pulp extracted about 1/2 cup)

Salt to taste

Method 

Cook the rice. The grains should be well cooked, yet separate.(add few drops of oil while cooking rice to get rice fluffy and separate grain) Spread it on a plate.Add Turmeric Powder,Little oil and Curry leaves  and keep them aside (please see that rice should not be mushy in nature) 

for rice preparation please see recipe at Making of Rice

(https://www.blogger.com/blogger.g?blogID=2417149580196750112#editor/target=post;postID=778306014093840372)

Heat oil in  pan.

Add mustard seeds,urad dal(minapa pappu) and channa (Senga Pappu)dal. When it crackles, add red chilies,peanut and asafoetida (Hing/Inguva)and  turmeric powder.



Add Cashew Nuts,Curry leaves and 

Roast the peanuts for a minute.

Add Green Chilies slit vertically.

Add the tamarind pulp.

Allow this to boil for 10-15 minutes.


It should be thick flowing paste.Remove from flame.

Add turmeric powder,curry leaves and little salt to the spread rice and mix well.
(   turmeric powder,salt and curry leaves to can be  added the rice after cooking )

Add the pulihora paste to the rice.


Mix well and gently.

Note 

Some may add Rai powder (mustrad powder/Ava pindi) it is purely as per their taste,but to be added at the last stage

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Chef Mohan