Monday, November 15, 2010


This is yet another south Indian speciality, which needs no great introduction especially to the south Indian people. Pulihora can be made with so many variations. with Tamarind, lemons, Mango etc. The basic method remains the same but the variation in the main ingredient changes the recipe entirely, and gives a different taste altogether. Pulihora is given as " prasadam" in temples. It is also distributed in huge packets to the crowd during the Hindu festivals of India. It makes it way in all homes, on all the important hindu festivals. You can have this for breakfast or anytime of the day as snack; makes a great picnic item, or lunch box item, or travel food to carry in the journey. It is called as " pulisaadam" in tamil.

Rice - 2 cups, washed and cooked
Tamarind - lemon size, washed, soaked and pulp squeezed out
Dry red chillies - 4
Urad dal - 1 tsp
Chana dal - 1 tsp
Mustard seeds - 1/4 tsp
Turmeric pwd - a pinch
Cumin - 1/4 tsp
Peanuts - 2 tbsp
Hing/ asafoetida - a pinch
Green chillies - 4/5 adjust according to taste
Fenugreek seeds - just a few about 4-5 seeds
Onions - 1 sliced
Curry leaves - 1 sprig
Oil - 3 tbsp
Salt to taste


Heat oil in a pan on medium flame, add dry red chillies, mustard, cumin, urad dal, channa dal, peanuts, and fry till light golden brown and mustard crackles. Add hing , green chillies, curry leaves, Onions and fry till golden brown. Add turmeric, and salt and mix. Finally add tamarind pulp and cook for 5- 10 mins on medium flame until the mixture becomes thick. Add the cooked rice and mix well. Allow it to simmer on slow flame for 10- 15 mins. serve hot

Tip: Cool down the cooked rice before making pulihora.

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