How to make Pulihara (Tamarind Rice) -
It is not only tamarind but some other ingredients together make this rice ever so flavourful
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Rice (चावल), Tamarind (इमली)
Cuisine : Karnataka
Course : Rice
For more recipes related to Pulihara (Tamarind Rice) checkout Vegetable Hyderabadi Biryani, Jeera Rice, Handi Biryani, Bisi Bele Huliyana . You can also find more Rice recipes like Bajra Khichdi Chholay Biryani Lotus Leaf Rice Bohri Khichdi - SK Khazana
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Pulihara (Tamarind Rice) Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 16-20 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Pulihara (Tamarind Rice) Recipe
Rice cooked 3 cups
Tamarind tamarind 1 medium
Sesame oil (til oil) 3 teaspoons
Split Bengal gram (chana dal) 1 teaspoon
Fenugreek seeds (methi dana) 1/2 teaspoon
Split black gram (urad dal) 1 teaspoon
Sesame seeds (black) 1/2 teaspoon
Coriander seeds 1/2 teaspoon
Dried red chillies 6
Mustard seeds 1 teaspoon
Turmeric powder 1/4 teaspoon
Asafoetida 1/4 teaspoon
Curry leaves 6-7
Raw peanuts 1 tablespoon
Salt to taste
Method
Step 1
Soak the tamarind in some water and set aside.
Step 2
Heat 1 teaspoon sesame oil in a non-stick pan. Add Bengal gram, fenugreek seeds, black gram, sesame seeds and coriander seeds, mix and sauté till seeds crackle. Break 4 red chillies and add, sauté for a minute. Remove from heat, cool and grind into a fine powder.
Step 3
Take the rice in a bowl. Squeeze the tamarind pulp in it and mix well. Set aside.
Step 4
Heat remaining sesame oil in a non-stick pan. Add mustard seeds and let the seeds splutter.
Step 5
Add turmeric powder, asafoetida, curry leaves, remaining red chillies and peanuts, mix well and sauté on high heat.
Step 6
Add prepared powder, mix well and cook on low heat for a minute. Add the tamarind rice, mix well and cook for a minute.
Step 7
Add salt, mix well and cook on low heat for 2-3 minutes.
Step 8
Serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
