Pulihora, also called pulisoru, pulinchoru, puliyogare, puliyodarai, ambad baath, kokum rice, or simply tamarind rice, is a common and traditional rice preparation in the South Indian states of Karnataka, Kerala, Tamil Nadu, Andhra Pradesh and Telangana. Puli means 'tangy' or 'sour' in Telugu and Tamil, and hora means rice in Telugu, referring to sour-flavoured rice that characterises the use of kokum or tamarind as one of the main ingredients.
This dish is a staple in various regional cuisines; it is also offered to gods during festivals. This dish is prepared using different ingredients and spices, leading to several delightful variations. Here are six types of pulihora, each unique to a specific region and preparation method.
Ava Pettina Pulihora
This tamarind rice recipe is typically prepared in Andhra Pradesh and focuses on mustard paste and imly, creating a tangy and warm flavour. Gather ingredients like tamarind, mustard seeds, rice, turmeric, green chillies, curry leaves, peanuts, chana dal (split chickpeas), urad dal (black gram), asafoetida (hing), sesame oil, and jaggery. Cook rice as you like, steaming or boiling. In a bowl, soak the tamarind in warm water and extract the pulp. In a mixer, grind mustard seeds with a little water to form a paste. In a pan, heat sesame oil and add mustard seeds, urad dal, chana dal, and peanuts. Add curry leaves, green chillies, and hing. Pour in the tamarind extract and cook. Add turmeric and jaggery, and then the mustard paste. Mix in the cooked rice and stir gently to combine all the ingredients. Serve this dish with papad or potato fries.
Nimmakaya Pulihora
This dish is popular in Andhra Pradesh and Telangana. Nimmakaya Pulihora, also known as lemon rice, is a zesty rice dish flavoured with lemon juice. You need lemon juice, rice, turmeric, green chillies, curry leaves, peanuts, chana dal, urad dal, mustard seeds, hing, and sesame oil. Cook rice and let it cool. In a pan, heat sesame oil and add mustard seeds, urad dal, chana dal, and peanuts. Add curry leaves, green chillies, and hing. Add turmeric for that beautiful colour and sauté for a minute. Remove from heat and add in freshly squeezed lemon juice. Combine this mixture with the rice. Serve with curd or coconut chutney.
Chintapandu Pulihora
This rice dish is popularly known as tamarind rice and is famous in Andhra Pradesh and Tamil Nadu. This is made with rice and tangy tamarind pulp. You need rice, turmeric, dried red chillies, curry leaves, peanuts, chana dal, urad dal, mustard seeds, asafoetida, sesame oil, and jaggery. Cook the rice as per your wishes and let it cool. In a cup, soak the tamarind in warm water and extract the pulp. In a pan, heat sesame oil and add mustard seeds, urad dal, chana dal, and peanuts. Add dried red chillies, curry leaves, and hing. Pour in the tamarind extract and add turmeric and jaggery. Mix this tamarind mixture with the rice. Mix gently and enjoy with papad.
Mango Gojju Pulihora
This seasonal dish is super yummy and popular in Karnataka. Mango Gojju Pulihora is a dish made with raw mangoes, giving it a tangy and slightly sweet flavour. You need raw mango, rice, turmeric, green chillies, curry leaves, peanuts, chana dal, urad dal, mustard seeds, asafoetida, sesame oil, and jaggery. Cook rice and let it cool. Carefully grate the raw mango and keep it aside. In a pan, heat sesame oil and add mustard seeds, urad dal, chana dal, and peanuts. Add curry leaves, green chillies, and hing. Add grated mango and cook until soft. Mix in turmeric and jaggery. Gently fold in the cooked rice and mix. Serve with curd or spicy raita.
Usirikaya Pulihora
This dish from Andra cuisine, also known as gooseberry rice, is made with Indian gooseberries, giving it a tart and tangy flavour. You need Indian gooseberries (amla), rice, turmeric, green chillies, curry leaves, peanuts, chana dal, urad dal, mustard seeds, asafoetida, and sesame oil. Cook rice and let it cool. Grate the gooseberries and keep them aside. In a pan, heat sesame oil and add mustard seeds, urad dal, chana dal, and peanuts. Add curry leaves, green chillies, and hing. Add the grated amla and cook for a few minutes. Add turmeric and mix well. Combine this amla mixture with the cooled rice. Serve this tangy delight with pickles and papads.
Rava Pulihora
Elevate your rice dish with rava pulihora This variation is made with semolina (rava) instead of rice, offering a different texture and flavour. You need semolina (rava), tamarind, turmeric, green chillies, curry leaves, peanuts, chana dal, urad dal, mustard seeds, asafoetida, sesame oil, and jaggery. In a pan, dry roast the semolina until golden. Soak the tamarind in warm water and extract the pulp. In a pan, heat sesame oil and add mustard seeds, urad dal, chana dal, and peanuts. Add curry leaves, green chillies, and hing. Pour in the tamarind extract and cook. Add turmeric and jaggery. Mix in the roasted semolina, and cook on low heat until the semolina absorbs the tamarind mixture and is cooked through. Served with coconut chutney or curd for extra creaminess.