Updated: 18-05-2025
How to make Pulihora with Tamarind Pulp
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 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.
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 |
Preparation timings:
10 minutes
Serves:
Makes about 3-4 servings
Ingredients for Pulihora with Tamarind
- 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)
- 100 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 seed 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 a few times until it becomes a thick paste.
- Strain the tamarind paste mixture to discard any lumps and transfer the thick paste to a bowl.
- The consistency of tamarind paste should be neither too thick nor too watery.
- Meanwhile, sprinkle turmeric powder, salt, a tbsp of oil, and a few curry leaves on the cooked rice.
- Next, chop the carrots and beans and boil them till they’re half-cooked.
- Once the vegetables are cooked, keep them aside.
- In a cooking vessel, heat the remaining oil.
- Add the mustard seeds and let them splutter.
- Now add dry chillies, cumin seeds, chana dal, and urad dal and saute for a minute till they turn light brown.
- Add the slit green chillies, 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.
- It’s time to remove it from the heat when it turns a little thick.
- Add the cooked tamarind mixture and salt and combine well, such that it’s spread all over the rice.
- At last, sprinkle the roasted sesame seed powder and roasted peanuts and mix well.
- Serve hot with pickle or vinegar chutney made out of chopped onion, salt, green chillies, and vinegar.
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