Pulihora prasadam recipe always makes nostalgic of my temple visits. Pulihora is nothing but the tamarind rice with spices and tempering. It is one of the most popular gracious gift offered to God in most of the South Indian temples. I am so happy to have recreated the temple style recipe.
In my current blog, I would like to share with you the delicious temple style recipe. You will be happy to have learned the prasadam recipe. I am sure you can do this for all festivals and special occasions.
Until the day i tried making this recipe, I thought i can only get this kind of pulihora only in the temples. I am so glad that I could make this myself and prepared the temple style pulihora for several occasions. I am sure you will be as happy as I am when you learn this.
How to make Pulihora prasadam recipe
Pulihora is very commonly made for all festivals and auspicious occasions. Pulihora is very popular in the South Indian States like Andhra, Telangana, Karnataka and Tamil Nadu. It is also called as “Puliyodarai” , Tamarind Rice and also “Puliyogare“. Pulihora is basically very simple recipes which anyone can try who is not very experienced in cooking also.
Pre-Preparation Requirements of Pulihora prasadam recipe
Before we get into the actual recipe, it is very important to know utensils and ingredients used. This has really helped me have my cooking very efficient and faster.
| UTENSILS NEEDED
Frying pan Rice Cooker Grinder to make pulihora Spoons or Spatula for mixing the ingredients Big Bowl to mix the rice and pulihora paste |
| TOTAL PREPARATION TIME
30 Minutes |
| COOKING TIME FOR RICE
10 MINUTES |
| COOKING TIME FOR PULIHORA PASTE
20 MINUTES |
Ingredients Required for Pulihora Prasadam Recipe
It’s always important to keep the ingredients ready at the beginning. This way you will have all the ingredients handy. Also there is no chances missing the ingredient. Since there are many ingredients for this recipe, it is very important to keep them all ready. This will make your cooking more effective.
| RICE – 1 CUP
QUANTITY OF INGREDIENTS for PULIHORA PASTE 1 Pinch of Turmeric 1 Pinch of Asafoetida (Hing) Salt to taste 5-6 Curry Leaves Vegetable Oil – 2 Tablespoon Mustard Seeds – 1 teaspoon Fenugreek seeds – 1 teaspoon Channa dal – 3 teaspoon Coriander Seeds – 1 teaspoon Peanuts – 2 tablespoon Red Chillies – 3 Sesame seeds – 1 teaspoon Tamarind – 1/2 cup |
Complete Procedure for Pulihora Prasadam Recipe
1. Take one cup of rice and rinse in water
Take a bowl and add one cup of rice to the bowl. Add enough water to rinse the rice.
2. Add one cup of rice and 2 cups of water to the pressure cooker
Add one cup of rinsed rice to the cooker. Then add two cups of water to the pressure cooker. Turn on the stove and keep in the medium heat.
3. Add few drops of oil and close the lid to cook for 10 mins
After adding few drops of oil to the pressure cooker after adding the rice. Close the lid and cook the rice for 10 mins. Adding few drops of oil makes rice not sticky and grains look separate.
4. Transfer the cooked rice to a large bowl
Now the rice is cooked well. Let is cool down on its own . Then transfer the rice the large bowl to mix the pulihora paste.
5. Place the frying pan on the stove and add little oil
Take a frying pan and place on the stove in the medium heat. Maintain the pan with the medium heat to avoid burning of the ingredients that will be added. Then add one tablespoon of oil to the frying pan to fry ingredients for the pulihora powder. You can also choose to dry roast the ingredients as well
6. Add ingredients for pulihora powder to the frying pan
You can now add 1 teaspoon of peppercorns, 1 teaspoon of coriander seeds, 1 teaspoon of cumin seeds, 1 teaspoon of fenugreek seeds and 3 or 4 red chillies to the frying pan. Add a little Asofoetida to the frying pan. Roast them well in the oil until it turns to slight brown.
7. Add the roasted ingredients to a mixer to make a fine powder
You can now add the roasted ingredients to the mixer and make it to a fine powder. Transfer this to a small bowl and keep it aside.
8. Add hot water to the tamarind and soak for few mins
Take 1/2 cup of tamarind and then add hot water to the tamarind. Let its rest for few mins so that the pulp can be squeezed to extract the tamarind juice easily.
9. Squeeze the pulp out to get tamarind juice and keep aside
Now squeeze the pulp of the tamarind to extract the juice. Filter the tamarind juice to a small bowl and keep it aside.
10. Add oil to the frying pan
Take the frying pan and place it on the stove. You can add any vegetable oil or any healthy oil like coconut oil to the pan and keep it in the medium heat.
11. Add channa dal, mustard seeds, urad dal and curry leaves then saute well
You can now add channa dal, mustard seeds, urad dal to the hot oil. Once the mustard seeds splutter you can now add the curry leaves. Then saute well in the medium heat to avoid burn of the tempering ingredients
12. Add peanuts and red chillies then saute well
You must now add the peanuts and red chillies as the final tempering ingredients. Then saute well until the peanuts turn slightly brown in colour.
13. Add tamarind juice, tumeric powder , salt and mix well
You should now the tamarind juice to the tempering and bring to boil. Then add 1 teaspoon of turmeric powder and salt to taste. You can add more salt considering the rice that will be mixed with pulihora paste.
14. Add the pulihora powder and bring it to boil
Now you can add the pulihora powder to the pan and bring it to boil for a minute. This is to enable the powder to blend well with the pulihora mix.
15. Add Roasted sesame seeds to the pulihora mix.
Take a teaspoon of sesame seeds, slightly roast them in the pan and grind it to a powder. Then add it to the pulihora paste as the final step.
16. Let the pulihora paste to cool down on it own
Now let the pulihora paste cool on it own.
17. Mix it with rice and serve it in a plate
You can now mix the delicious pulihora with the rice and serve it with potato fry. There are so many varieties of side dishes that goes really well with pulihora.
Essential Tips for easy handling of Pulihora Prasadam Recipe
There are many things I do in order to make my cooking better. I would love to share them with you. So you can have a trouble free cooking. I am sure you will find it useful.
Prepare tempering on medium flame
Always prepare the tempering for the idli on a medium flame. If you keep it at a high flame, the tempering will burn and give your pulihora a bitter taste.
Add Asofoetida to the tempering
Asofoetida is an important spice in indian recipes. It aids digestion , adds flavor to the food and beneficial for the health too.
Use of Red chillies
Red chillies helps in giving the right spiciness to the pulihora. You can also use green chilli while tempering and red chillies for making the pulihora powder.
Resue of pulihora powder
If you have the pulihora powder readily available it takes half the time to prepare the pulihora. You can make the powder in large quantity and can be reused for a month or more.
Soak the Tamarind in warm water for ten minutes
You make sure to soak the tamarind in warm water for ten minutes. Then squeeze it multiple times to get the tamarind juice until the squeezed juice turn light brown. This color will ensure all the juice has been extracted from the tamarind
Tamarind juice can be refrigerated .
You can soak the tamarind over night. Pulp softens and squeeze the pulp to extract the juice. Discard the pulp and store the tamarind juice in refrigerator. This can be used whenever needed in the cooking.
Peanuts to enhance the taste
Peanuts in pulihora is very important to enhance taste and you can also add cashews as well
Resue of the pulihora paste
Ingredients mentioned in the current recipe is for one cup of rice. If you want to make for 2 or 3 cups of rice, you can double or triple the quantity. You can also prepare the paste in large quantities to refrigerate for resue later in the week.
Enhance the flavor with Curry leaves
It is important to add the curry leaves as it helps to enhance the taste. But it is always recommended to cooked to oil first and them add it to the rest of the ingredients while cooking. This is the best way to bring out the flavor
There are 13 interesting different types of pulihora that I had tried and relished on various occasions. I hope you had amazing experience learn one of the important type of Pulihora. Please share your views in comments section below.