Pulihora / Puliyogare (Andhra Style )

Preparing Time: 20 Minutes

Cooking Time: 20 Minutes

Cuisine: South Indian (Andhra)

Traditional savory tempered yellow rice , a perfect vegan meal especially on occasions and an all time favorite to many . As discussed in my previous posts about the varieties in pulihora or puliyogare , here is the most traditional and authentic recipe made with rice which is  savored with various tempering seeds and tamarind pulp . This recipe is the first choice when it comes for a celebration esp for a typical South Indian . The recipe I am sharing today is pure  Andhra style with   flavors like  spicy , tangy and nutty infused in a single dish . Try this recipe and I am sure this will  be one among your other favorite recipes .

There are many other varieties in preparing pulihora , which I will be sharing in my next posts .

Other pulihora varieties shared  in this blog :

Ingredients:
Rice 1 cup
Tamarind juice in thick consistency 1/4 cup
Oil 6 to 8 table spoons
Salt as per taste
Sugar (Optional) 2 pinches
Turmeric 1 pinch

Tempering:
Mustard Seeds 1 table spoon
Cumin Seeds 1/2 Teaspoon
Urad Dal /Black Gram 1 table spoon
Chana Dal /Split chick pea 1 table spoon
Ground Nuts 3 table spoons
Cashew Nuts  whole few
Red chilies 8 to 10 or as per taste
Green Chilies 4 to 5 or as per taste
Ginger chopped finely 1 table spoon
Curry Leaves few
Hing 3 pinches

Procedure:
Step 1: Rinse and wash rice , cook along with a pinch of turmeric and a 1/2 teaspoon of oil . When done , dish it into a large bowl to cool.
Step 2: Take a pan add oil, when ready and not smoking , add in the tempering taken and when it sputters , add it to the cooked rice .
Step 3: Now in the same pan , pour in the thick tamarind juice along with sugar  and fry, it until it turns into a paste and oozes out oil .

Step 4: Now toss in some salt  into the rice along with tamarind pulp (as required) and mix with hand gently without breaking the rice .
Step 5:Serve hot or cold as per taste .

Chef's Notes:

• Tossing in turmeric and oil while cooking rice , gives rice a perfect texture by making it a little hard  ,so that, when you mix with your hands , the rice won't mash up. Not only this ,your rice acquires a perfect yellow color 
• Using freshly prepared rice , gives the best flavor than left over rice 
• While making  the tamarind pulp , as per the steps provided, you can refrigerate the extra pulp in a air tight jar , for next use in sambaar, or dal or for puliyogare.
• Tossing in sugar in tamarind juice doesn't make it sweet .but helps to acquire perfect  taste , by cutting the sourness 
• Toss in the salt on rice , so that ,it will be  distributed evenly while mixing .
• While tempering , make sure you temper all the seeds once , then nuts and then green chilies ,ginger ,and curry leaves as some turn brown easily while some like chick pea take time