Tamarind Rice (Pulihora)

Tamarind rice, known as Pulihora in Andhra style, is a flavorful dish made with tangy tamarind paste, nuts, and spices. Each region has its own unique way of preparing this dish.

Ingredients

Tamarind Paste

• 3 golf ball-sized tamarind pieces
• 2 cups water (approx.)
• 2 pinches turmeric powder
• 2 pinches asafoetida powder
• 2 pinches salt
• ¼ tsp fenugreek seeds (powdered)
• 8 curry leaves
• 1 tbsp oil
• 3 dry red chilies

Rice

• 2 cups uncooked rice
• ¼ tsp turmeric
• 1 tsp salt (or to taste)
• 1 tbsp oil

Tadka (Tempering)

• 3 dry red chilies
• 4 small green chilies
• 1 tsp Bengal gram
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• 2 tbsp peanuts
• 2 pinches asafoetida
• 2 tbsp oil
• 15 curry leaves

Instructions

1. Prepare Tamarind Paste:

   • Dry roast fenugreek seeds and grind them into a powder.
   • Break the red chilies into big pieces.
   • Soak tamarind in water for at least 30 minutes, then squeeze out the juice and discard the seeds and pulp.
   • Mix the tamarind pulp with turmeric powder, asafoetida, salt, broken red chilies, fenugreek powder, oil, and curry leaves.
   • Bring the mixture to a boil, then simmer on medium-high heat for about 45 minutes until it thickens to a paste like jelly or prune jam. Set aside.

2. Cook the Rice:

   • Cook the rice and spread it on a large plate or basin to cool.
   • Sprinkle with turmeric, salt, and oil, then mix gently to coat. Set aside.

3. Prepare Tadka:

   • Slit the green chilies.
   • Toast the peanuts without oil and toast the cashews with a little oil. Set aside.
   • In the same pan, heat some oil and splutter mustard seeds, cumin seeds, Bengal gram, dry red chili, and curry leaves.
   • Fry the green chilies until they turn crisp, then add a little asafoetida and turn off the heat.

4. Mix Everything:

   • In a wide basin or bowl, gently mix ¾ of the tamarind paste, toasted nuts, and tadka with the rice using your hands.
   • Check for salt and taste. If you prefer more tanginess, add the remaining tamarind paste and mix well.
   • Serve with potato curry.

Note: 

• Leftover tamarind paste can be stored in a moisture-free container in the refrigerator for up to a week.