Pulihora Rice

Pulihora rice

Pulihora rice


  1. Pulihora powder  –  two tblsp (the recipe for pulihora powder is available on this website)
  2. Tamarind  –   lime size ( soak and squeeze it)
  3. Oil  –  five tblsp
  4. Ground nuts  –  two tblsp
  5. Urad daal  –  half tblsp
  6. Chana daal  –  half tblsp
  7. Mustard seeds –  one-fourth tblsp
  8. Jeera seeds  –  one-fourth tblsp
  9. Curry leaves  –  few
  10. Salt  –  taste
  11. Cooked  rice  – two cups
  12. Tamarind powder  –  pinch
  13. Asafoetida  –  pinch
  14. green chilli  – two ( cut length wise)
  15. Jaggery –  one-fourth tblsp
  16. Red chilli  –  one


In a pan prepare tadka with oil, urad daal, chana daal, mustard seeds, jeera seeds, asafoetida, red chilli and curry leaves. Add ground nuts, green chillis, tamarind powder, tamarind pulp, pulihora powder and jaggery. Cover it and cook until oil comes to the top. It will turn into a thick paste.

Pulihora paste

Pulihora paste

Add this paste and salt to cooked rice, mix well.


Serves three.


15 to 20 mins


One day

Note-1: The pulihora paste (without rice) prepared above, if refrigerated, can be re-used for 1 week.


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