Sunday, 5 June 2016


Pulihora or puliyodharai or tamarind rice is a must in festive season,it's tangy yet spicy flavours makes you crave for it.

Everyone likes temple pulihora,so let's start making pulihora which tastes just like it.


Black sesame seeds: 2 tablespoons
Fenugreek seeds: 2 teaspoons
Coriander seeds: 2 teaspoons
Black whole pepper corns: 2 teaspoons
Peanuts: 1/2 cup
Chana dal: 2 tablespoons
Urad dal: 1 teaspoon
Asafoetida : 1 teaspoon
Curry leaves : 5 - strands
Turmeric: 1 tablespoon
Grated ginger : 1 teaspoon
Red whole chillies: 6-7
Mustard seeds: 1 tablespoon
Oil: 50ml
Tamarind: size of  4 lemons (soaked in water Atleast for 2 hours)

Dry roast black sesame seeds,fenugreek seeds,coriander seeds,black whole pepper corns and later grind it to fine powder.

Dry roast peanuts as well.

Soak tamarind and get the pulp out of it, now take a deep pan and cook the pulp with little oil and turmeric.

Now add above grounded powder,salt and mix well until no lumps are seen.

Cook it until it's nice and thick and switch off the flame.

Check for the taste of the salt, always it has to a bit salty if you have made excess and storing it in the fridge,extra salt acts as preservative.


Take a Saute pan and add oil,once it heats up add asafoetida,mustard seeds,chanadal,urad dal,roasted peanuts,red whole chillies,curry leaves,grated ginger.

Once they all get roasted add it to the tamarind preparation and mix it well.

It's all ready to mix it with cooked rice and serve.


Cook basmati rice and let it completely cool down and add turmeric,little oil to  the rice and mix it well, now add tamarind preparation and mix it well.

Serve it hot or cold.

Happy cooking 😊😊

No comments:

Post a comment