Pulihora, Puliyodarai, Puliyogare or simply Tamarind Rice is a common rice preparation in the South Indian states of Andhra Pradesh, Telangana, Karnataka and Tamil Nadu. Puli in Pulihora can be translated as "sour taste" referring to the characterizing use of tamarind as one of the main ingredients.

As Hindus consider turmeric powder a symbol of auspiciousness, Pulihora is usually cooked on special occasions and festive days. It is presented to God as part of prayers also given as prasadam in some temples; devotees queue to get Pulihora after darshana.

PREPERATION

Preperation time: 10 mins
Cooking time: 25 mins

INGREDIENTS:

-1 cup rice ( Short grain )
-Lemon sized ball of tamarind 
-2 tbsp grated jaggery 
-salt as needed
-½ tsp mustard
-2 to 3 tbsp peanuts
-½ to ¾ tbsp. chana dal
-½ to ¾ tbsp. urad dal
-Salt as needed
-1 to 2 green chilies slit
-1 red chili broken
-2 to 3 tbsp oil
-1 sprig curry leaves
-⅛ tsp hing/ asafoetida

FOR POWDER:

-¾ tbsp. chana dal
-¾ tbsp. urad dal
-2 to 3 broken red chilies 
-1 tbsp coriander seeds
-½ tbsp. cumin
-½ tsp. mustard
-¼ tsp methi seeds
-¼ tsp pepper
-⅛ tsp hing/ asafoetida
-1 ½ tbsp sesame seeds
-2 to 3 tbsp dried coconut 

STEPS:

1. Properly wash the rice and cook it ( make sure the rice do not get mushy ). When 
cooked  keep the rice aside and let them cool completely.

2. In a bowl pour ½ cup water and soak tamarind in  it. Now add jaggery and stir well 
and  let it dissolve. After 10 - 15 mins the tamarind will turn soft, now squeeze it well 
with  your pam's and extract juice. Keep this juice aside for some time.

3. In a pan dry roast chana dal, urad dal, red chilies, pepper corn, methi seeds and coriander seeds, stir oftenly until methi begins to smell good.

4. For the powder dry roast cumin, mustard, sesame seeds and coconut. When the coconut begins to smell good. Add hing. Switch off the heat and let this mixture cool completely. Now in a blender make a fine powder of this mixture.

5. In a pan heat some oil and add mustard seeds and let them crackle. Now add chana dal, urad dal, peanuts and roast them till they turn little golden in color. Add curry leaves, green chilies and red chilies. Stir well for 1 to 2 mins and then add hing. Now pour the tamarind juice in the pan that we extracted in the first step.

6. Add turmeric, salt and powder. Stir it well and cook until slightly thick. Cook the mixture on a medium heat until it thickens.

7. Now little by little add this mixture to the cooled rice and mix well. 

8. Let the puliyogare to absorb the flavors for at least 30 mins then serve.

Servings: 3-4