Instant Pulihora mix recipe with step by step instructions.
Pulihora or Tamarind rice is mainly prepared on all auspicious occasions like festivals and ceremonies in South India. I like temple Prashad too much.in fact, everyone likes that. the tamarind rice remains fresh for 2 days at normal room temperature.this is very useful for a long distance travel.it tastes even better the next day.but the rice should be flaky otherwise it may go rancid very quickly.
I always keep this Instant Pulihora mix ready in my refrigerator so that it helps me when I feel restless and unable to prepare lunch for my daughter. the best ever lunch box recipe. My daughter really loves this recipe and asks me to pack some for her friends also.
I don’t like adding Tadka while storing the paste as the peanuts and chana dal become soft and lose the crunchiness.so I suggest you, to add the Tadka freshly while preparing the Pulihora rice.you can add some salt(if required) while mixing the rice. The paste has a longer shelf life.it remains fresh for 2-3 months or even more.
adding a little ghee to the rice enhances the taste. tamarind rice tastes really amazing when served with thick, creamy yogurt. Try and enjoy :).
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Text version of Instant Pulihora Mix
- For Tamarind paste
- tamarind paste – 100 grams
- chopped ginger – 5 grams
- jaggery – 20 grams
- salt – as required
- For Pulihora powder
- chana dal – 1 tbsp
- coriander seeds – 1 tbsp
- dried red chilies – 4
- sesame seeds – 1 tbsp
- fenugreek – 1/4 tsp
- peppercorns – 1/2 tsp
- For Pulihora mixture
- turmeric powder – 1 tbsp
- mustard seeds – 1 to 2 tsp
- dried red chilies – 3
- oil – 4 to 5 tbsp
- For Pulihora Tadka
- mustard seeds – 1 1/2 tsp
- chana dal – 1 tbsp
- urad dal/black gram – 1 tbsp
- dried red chilies – 4
- peanuts – 1/4 cup
- cashew nuts – 1/8 cup
- green chilies – 3
- curry leaves – 2 sprigs
- asafoetida – 1/4 tsp
- oil – 3 tbsp
- For Pulihora
- cooked rice – 300 grams
- instant mixture(we prepared) – 2 to 3 tbsp
- remove the fibers from the tamarind.
- rinse the tamarind for once.
- add ginger, salt, jaggery.pour water up to the level of tamarind.
- keep the vessel on high heat and bring to boil.
- when it starts to boil turn the heat to the simmer and cook until the tamarind becomes soft.
- let it cool down and grind into a fine paste.
- heat a pan.add chana dal, coriander seeds, dried red chilies, sesame seeds, fenugreek seeds, peppercorns and dry roast for 1 to 2 minutes.or until the flavor comes out.
- grind them into powder and keep aside.
- heat 4 to 5 tbsp of oil in a pan.
- add mustard seeds, dried red chilies and fry until the mustard seeds stop spluttering.
- add tamarind paste, turmeric powder, mix well and cook for 3-4 minutes mixing continuously.
- turn off the heat and let it cool down.
- take a clean and dry container jar.
- transfer the paste into the jar.
- store it in the refrigerator and use when required.
- add 2-3 tbsp of ready to use Pulihora Mix to the cooked rice and mix well.
- heat 3 tbsp of oil, add chana dal, urad dal/black gram, dried red chilies and fry until they become crispy.
- add slit green chilies, curry leaves, and fry until the leaves stop spluttering.
- add Hing, mix for once and turn off the heat.
- pour the tadka over the rice and mix well.
Video version of Instant Pulihora Mix
https://youtu.be/uuZZzc2MYao
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