The pulihora is a beloved South Indian dish that has often been popularly labeled as tamarind rice. Tangy and spicy flavours will catch your attention. Here is a true recipe for pulihora that is extremely easy to follow, so it is perfect for freshers and even experienced cooks.Firstly, you prepare the recipe of pulihora by preparing your rice. It should be cooked fluffy and allowed to cool. Now, heat some oil in a pan, and add the mustard seeds along with the urad dal and chana dal. Add curry leaves, dried red chilies, and a pinch of asafoetida-hing it when the tamarind starts spluttering. Mix into this tamarind pulp, turmeric powder, and a pinch of salt so that it dissolves, and let it simmer and thicken. Once the tamarind mix is mixed well, combine it with the cooled rice, making sure every grain is coated with a lovely sauce. Some roasted peanuts will add a nice crunch and flavour. This Pulihora is garnished with fresh coriander leaves for freshness. It is ideal for lunch boxes and festive occasions or picnics as it stays in good flavour even when served at room temperature. Try this variation of pulihora with the addition of carrot or green peas, and also with adjusted spice according to your taste. Enjoy this great experience of preparing and relishing one of the very more traditional dishes, representing the finesse of South Indian Dishes!

• 1 cup rice
• 1 tsp mustard seeds
• 1 tsp chana dal
• 1 tsp urad dal
• 2 tbsp oil
• Curry leaves
• 2 red chilli
• 1 pinch hing
• 1/2 tsp turmeric powder
• Salt
• 1-2 tbsp jaggery
• Coriander

• Start with washing 1 cup of rice under cold running water, removing its excess starch. It will prevent grains from sticking when cooked.
• You can cook the clean rice with a rice cooker or pot containing 2 cups of water.
• Cook the rice until it is well done, still separate. Each grain needs to have its shape for the tamarind rice.
• Let the cooked rice cool, and spread out on a wide plate or tray.
• Allow the rice to cool so that it doesn't become sticky when you later mix it with the tamarind mixture.
• Leave it at room temperature as you prepare the other ingredients.
• Meanwhile, make the tamarind.
• Soak a pea-sized ball of tamarind, a little larger than a lemon, (about 1-2 tablespoons) in 1 cup of warm water.
• Let it soak for about 20 minutes so that the tamarind softens.
• Once softened, squeeze the tamarind well to get all the juice out.
• Sieve the juice in a clean bowl to separate the seeds or fibrous parts of the tamarind.
• The tamarind extract will be used as the main ingredient that characterizes this rice with its unique sourness.
• Heat 2 tablespoons of oil in a large pan or kadai over medium flame.
• Either mustard, sesame, or vegetable oil can be used, though it is the favourite with sesame oil.
• Let 1 teaspoon of mustard seeds come into contact with the oil once it is hot and wait for them to start spluttering.
• This would be the warning sign that the oil is hot enough to throw in the the whole spices.
• Then add in 1 teaspoon of chana dal (split chickpeas) and 1 teaspoon of urad dal (split black lentils).
• Fry these for a minute until they turn light golden and crispy.
• Now, add some curry leaves, 2 dry red chilies, and a pinch of hing (asafoetida). These ingredients give the tempering an authentic rich aroma.
• Saut everything for another 30 seconds.
• Once the tempering is done, you add the tamarind extract into the pan.
• Add 1/2 teaspoon of turmeric powder, salt to taste, along with 1-2 tablespoons of jaggery if you want. Jaggery is a natural sweetener that helps temper the tanginess of tamarind but is optional based on your personal choice.
• Let the tamarind mixture on low heat, stirring occasionally till the raw smell of tamarind disappears and it gets slightly thickened. This will take about 5-7 minutes. You will know it is ready when the oil starts leaving the sides of the mixture.
• Now that the tamarind mixture is ready, add the cooked and cooled rice to the pan gradually.
• Stir it using the spatula very carefully so that it does not break the ricewhen it gets in contact with all the spices in the tamarind mixture.
• Lightly toss it until it is golden brown and even in colour.
• Finally, sprinkle this tamarind rice with a handful of roasted peanuts for added crunch and flavour.
• The peanuts give a good contrast to the soft grain. You can also sprinkle some fresh coriander leaves, finely chopped, for freshness in herbal flavours.
• Your Pulihora is great hot or at room temperature. It makes a fine meal, but it's even better as a side dish, especially with yoghurt, papad, or fried snacks like pakoras.
• It also travels well because it keeps just fine without refrigeration for a long time.