Spicy, tangy and aromatic Andhra Pulihora is much loved rice recipe by Andhraites. Pulihora has always been part of festivals and celebrations. Pulihora is often made by using tamarind and is called chintapandu pulihora in Andhra.
Why is Pulihora called Pulihora?
The word pulihora is a combination of two words Puli and Hora. ‘Puli’ is derived from ‘pulupu’ which means sour or tangy. The sourness or tanginess in the recipe come from tamarind or lemon or mango. ‘Hora’ is derived from ‘origamu’ which means food or meals in Telugu language.
Different Types of Pulihora
South Indian delicacy Pulihora is known by different names in south Indian States. In
Andhra – Pulihora
Karnataka – Puliyogare
Tamil Nadu – Puliyodarai
Depending on the ingredient used to bring sourness in the recipe, there are different types of pulihora. Some of them are,
Nimmakaya Pulihora – Lemon Rice
Chintapandu Pulihora – Tamarind Rice
Dabbakaya Pulihora – Grapefruit Rice | Citron Rice
Mamidikaya Pulihora – Raw Mango Rice
Chinta Chiguru Pulihora – Tender Tamarind Leaves Rice
Usirikaya Pulihora – Amla or Gooseberry Rice
My dad calls pulihora as ‘tiger rice’. According to my dad, ‘puli’ means tiger in Telugu and it is yellow color. Whenever, mom makes pulihora, he use to say “aaj tiger rice bana hain”. There are many variations in making this recipe. Today I am going to share with you a simple and easy recipe which I learnt recently from my friend’s mom.
Andhra Chintapandu Pulihora Recipe
Chintapandu pulihora is commonly called as poor man’s festival food in Andhra. Pulihora is a combination of hot, sour, salty and spicy tastes (all at a time). Pulihora is known as a good stimulant for a dull appetite. Andhra style Pulihora is a good picnic and long-distance travel recipe.
Tamarind Rice is,
- Easy lunch box recipe
- Perfect for picnic and travel
- Stays good for two days
- Can make with leftover rice too
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Rice: The best rice to make pulihora is sona masoori. Rice is the star ingredient in making pulihora. A day old or pre-cooked rice is best in making this recipe. The cooked rice should be grainy (grains should be separate) not sticky. We will cook rice in tamarind paste for few minutes. However, If the rice is sticky then pulihora will turn mushy and will not be looking good.
After the rice has cooked, fluff it up with fork. Evenly spread it on a kitchen towel or plate and cool it down completely. If I am cooking plain white rice, then I will not add salt to it. If you are adding salt to rice, while cooking then adjust salt accordingly in tamarind paste.
Tamarind: There are many ways to use tamarind in making this recipe. Some use store bought tamarind pulp and some make it at home. Homemade tamarind extract is easy to make. You can make extract and store in fridge. Stays good for a month.
How to make tamarind pulp?
Soak lemon size tamarind in 1 cup lukewarm water for 15-20 minutes. Using fingers, gently squeeze the tamarind in water and strain the mixture. Pour this tamarind water in a pan and bring it to boil. On low flame cook tamarind water. Stir in between to avoid burning of mixture. When the tamarind water starts to thicken and coats the spoon, turn off the flame. Leave this to cool completely. Tamarind pulp is ready to use. We can use tamarind pulp in making dals, chaats, etc;
NOTE: Salt and turmeric powder will act as preservatives. Hence, adding these at the time of cooking tamarind pulp will keep the pulp fresh for long.
How to store tamarind pulp?
When the tamarind pulp reaches room temperature, transfer it in a clean and dry airtight container. Leave this in fridge. Stays fresh for a month. You can even freeze this in deep freezer. Always use clean and dry spoon to take tamarind pulp.
Peanuts: Adding peanuts is optional. Peanuts bring nice crunch in the recipe. You can easily substitute peanuts with cashews. I like adding roasted peanuts to pulihora. However, if roasted peanuts are not handy then fry peanuts along with tempering ingredients.
Green Chillies: We Andhraites love our food spicy and fiery. Green chillies along with tamarind bring unique taste in this recipe.
Tempering: Tadka is soul of Andhra Cuisine. Tadka brings flavour in the recipe and ehances the taste too. Chana dal, urad dal, dry red chilies, mustard, cumin and curry leaves are basic tadka ingredients.
Jaggery: Spicy and tangy taste in pulihora, are balanced by adding jaggery or sugar. Adding jaggery is purely optional ingredient. I recommend using jaggery and experience the taste.
- 2 cups Cooked rice *
- 1/2 cup Tamarind pulp
- 5-6 tbsp. Peanuts, roasted
- Salt to taste
- 1 tbsp. Jaggery, optioanl
FOR TEMPERING | TADKA:
- ½ tbsp. Mustard seeds
- 1 tbsp. Cumin | Jeera seeds
- ½ tbsp. Chana dal
- ½ tbsp. Urad dal
- 2 dry Red chillies
- 2-3 Green chillies, deseeded and slit length-wise
- ¼ tsp. Turmeric powder
- 6-9 Curry leaves
- 4 tbsp. Oil
How to make Pulihora | Tamarind Rice
- First add oil to a pan and when it heats up add chana dal and urad dal.
- Fry on low flame till dals start to change color.
- Now add mustard seeds, cumin seeds, dry red chillies, green chillies and curry leaves.
- Fry till curry leaves starts to change color.
- To this add tamarind pulp, salt and turmeric powder.
- Cook till the raw smell of tamarind disappears.
- Finally, add cooked rice and roasted peanuts.
- Gently give this a stir till all the grains are neatly coated with mixture.
- Cook on a low flame for few 5-6 minutes covering with a lid.
- Allow it to cool down for 1-2 hours to get flavours absorbed by the rice.
- Add ‘love’ to make this Andhra Style Chintapandu Pulihora taste ‘YUMMY’.
Lubna's Serving Suggestions:
What to serve with pulihora?
You can serve pulihora with,
- Potato or Banana Chips
- Potato Fry
- Chicken Fry
Amount Per Serving: Calories: 685Total Fat: 49gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 38gCholesterol: 0mgSodium: 438mgCarbohydrates: 50gFiber: 8gSugar: 11gProtein: 20g