ANDHRA PULIHORA
Andhra Pulihora is a tangy and tasty tamarind based rice recipe full of flavours. I learnt this from a Telugu friend of mine and we all enjoyed this during weekend brunch. This rice variety is full of spices and aroma and no one can resist it. Comes really handy for lunch box preparations and one pot meals. I have already one Puliyodharai recipe in my blog, which is a bit different from this. My friend from whom I learnt this recipe makes it really nice and she told me how the addition of roasted sesame enhances the aroma in this dish. This recipe has the proper balance of sourness, saltiness and spiciness. The best part is you can make this in no time and tastes awesome with potato chips or raita. In Andhra and Telengana it is called Chintapandu Pulihora and is widely made for offering for to GOD during various festivals.
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This recipe needs very less time to make and is the basic version. Let this stand for an hour for the flavours to infuse. One of the feature I noticed here s it uses green chillies and red chillies and you won’t feel the heat at all, as their is tamarind extract for the balancing act of flavours. I have one request from a friend who has asked me to bring this recipe during our next get together. This rice is given as Prasadam in temples also. I was greatly appreciated by all at home for the efforts I put up I creating this wonderful recipe. As this is a traditional recipe and most of the recipes are forgotten with time and more so people don’t make it due to lack of time and switch to ready made mixes. Tris exciting this recipe and do let me know.
| Prep Time | 10 min |
| Cook Time | 20 min |
| Servings |
Persons
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- Lemon Sized tamarind
- 1/2 tsp Turmeric Powder
- 2 tsp Peanuts
- 2 sprigs curry leaves
- 3 tsp sesame oil
- 2 tsp White Sesame
- To Taste salt
- 2 cups Cooked Rice
- 2 tsp sesame oil
- 1 tsp mustard
- 1/2 tsp cumin
- 1 tsp urad dal
- 1 tsp Channa dal
- 2 number Green Chillies
- 2 number red chillies
- 1 sprig curry leaves
Ingredients
TO TEMPER
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- In a pan dry roast white sesame.
- Once cooled place it in a blender.
- Powder nicely and keep aside.
- In a pan add sesame oil, mustard, cumin, channa dal and urad dal.
- Add green and red chillies.Also add curry leaves.
- Soak tamarind in hot water and take out its extract and pour it in the tempering.
- Meanwhile roast peanuts in oil and set aside.
- Cook tamarind extract for 15 minutes or until it is hickened an oil leaves its sides. Add salt.
- Cook rice and cool. Add turmeric powder and curry leaves.
- Add roasted peanuts.
- Add tamarind extract.
- Mix well.
- Serve with potato chips or raita.
Always use sesame oil for authentic taste.
Use it after an hour for flavours to infuse.
Add more green chillies if you want more spice.
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