Pulihora with tamarind is a traditional Andhra festival meal; this is a homely recipe, perfectly cooked in the comfort of the home with cooked rice which is seasoned with tamarind paste and another basic ingredient.

Andhra Pulihora recipe or tamarind rice is called as chintapandu Pulihora or Avapettina Pulihora. It's normally served for breakfast, meals and even for dinner, It is tasty as well as healthy and nutritious dish. It is experimented with new twists by adding vegetables. Serve with pickles or vinegar chutney.

Nutrition per serving:

Calories Fat Vitamins Iron Sodium Dietary fiber Calcium Proteins Total Carbs
365.1 10.9g Vitamin B-6 (7.3%), Vitamin E (0.4%) 19.7% 303.8mg 1.4g 48% 8.8g 51.4g

How to make Pulihora with Tamarind Pulp

Preparation timings:

10 minutes (cooking time -15minutes)


Makes about 3-4 servings


  • 2 cups raw rice ( Cook to an extent that each grain is separate)
  • ½ tsp Turmeric ( Haldi)
  • 4 red chili (medium dry)
  • 15-20 Curry leaves
  • 1 carrot (finely chopped)
  • 100gms beans
  • 1 cup Tamarind (pulp)
  • 1 tbsp Chana Dal (split Bengal gram)
  • 1 tbsp Urad Dal (split Black gram)
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 4-5 Green Chilies
  • 1 ½ tsp Ginger ( finely chopped)
  • ¼ tsp Asafetida (Hing)
  • 1 ½ tbsp Sesame seeds powder
  • 2 tbsp peanuts
  • 3 tbsp Oil
  • Salt to taste

Method for Pulihora with Tamarind :

  • First, soak the tamarind in 2 cups of hot water for a few minutes.
  • Take this in a food processor and process it for a few times until it becomes a thick paste.
  • Strain tamarind paste mixture to discard any lumps and take out the thick paste in a bowl.
  • The consistency of tamarind paste should neither be too thick nor too watery.
  • Meanwhile, sprinkle turmeric powder, salt, a tbsp of oil and a few curry leaves to the cooked rice.
  • Next, chop the carrots, bean and boil it till it's half cooked.
  • Once the vegetables are cooked keep aside.
  • In a cooking vessel, heat the remaining oil.
  • Add the mustard seeds and let it splutter.
  • Now add dry Chilies, Cumin seeds, Chana Dal, Urad Dal and saute for a minute till it turns light brown.
  • Add the slit green chilies, asafetida, ginger, cooked vegetables and a few curry leaves and saute for a few seconds.
  • Now add the tamarind paste and cook until the raw smell of tamarind disappears.
  • When it turns a little thick, it's time to remove from heat.
  • Add the cooked tamarind mixer, salt and combine well, such that it's spread all over the rice.
  • At last sprinkle, the roasted sesame seeds powder and roasted peanuts and mix well.
  • Serve hot with pickle or vinegar chutney made out of chopped onion, salt, green chilies, and vinegar.

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