Name: Andhra pulihora recipe
Prep time: 10 min
Total time: 30 min
Ingredients: 1 cup Cooked rice; 1.5 tbsp Tamarind Paste*; 1 tbsp Sesame oil; 1-2 Green chilli; 1-2 Red Chilli; ½ tsp Mustard seeds-; 1 tsp Urad dal; 1 tsp Channa dal; 1 tbsp Peanuts; Cashew nuts few (optional); Salt As needed; 2 tsp Grated Ginger; ¼ tsp Turmeric powder; 2 pinches Asafoetida; Curry leaves Few; I used tamarind paste (but you can soak a little tamarind in hot water and take 1 and 1/2 tablespoons of thick extract.)

Andhra pulihora recipe | andhra puliyodarai recipe – Puliyodarai is our family’s favorite and i have posted 2 varieties of puliyodarai here already. Check out Pulikaichal and Iyengar kovil style puliyodarai. I always wanted to try this Andhra pulihora, as one of my friends makes it so awesome. Recently, we were invited to her place for lunch, and while she was discussing the food with me, I told her I wanted a simple Andhra meal. Since she is a very good friend of mine, I took the privilege of telling her to keep the pulihora compulsory in the menu. I have noted down the recipe from her a long time back, and it was in my handwritten book too.

Yesterday, I finished cooking so quickly that I thought I would make a little puliyodarai too. It took me just 10 minutes to make this instant Andhra pulihora. If you have cooked rice on hand, this will be ready in a jiffy. Perfect one to take for the lunch box, too.

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Andhra pulihora recipe

Andhra style puliyodarai recipe - Easy to make Tamarind rice

Course Main Course

Cuisine South Indian

Keyword Navratri recipes, no onion garlic recipes

Prep Time 10

Total Time 30

Servings

Author Jeyashri suresh

Ingredients

1 cup Cooked rice
1.5 tbsp Tamarind Paste*
1 tbsp Sesame oil
1-2 Green chilli
1-2 Red Chilli
½ tsp Mustard seeds-
1 tsp Urad dal
1 tsp Channa dal
1 tbsp Peanuts
Cashew nuts few optional
Salt As needed
2 tsp Grated Ginger
¼ tsp Turmeric powder
2 pinches Asafoetida
Curry leaves Few
I used tamarind paste but you can soak a little tamarind in hot water and take 1 and 1/2 tablespoons of thick extract.

Instructions

Let this cook, and the raw smell of the tamarind goes away. Cook for 5 minutes.
Keep the flame low while cooking; it will burn.
I always like the dals and peanuts to be crunchy, and so I add them just before serving. If it is ok with you, you can add while tempering the mustard seeds.
Add the cooked rice to this. Mix well.
In a small pan, add a little oil and the channa dal, urad dal, and peanuts. I added 1 red chilli too.
Roast them on a medium flame. Be careful not to burn it.
Add the roasted dal and nuts to the rice. Mix well, gently and evenly.
Andhra puliyodarai is ready to serve. Serve with Vadam

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Method:

In a pan, add oil and add the mustard seeds, asafoetida, curry leaves, ginger, broken red chilli, and slit green chilli.
When the mustard crackles add the tamarind paste | extract. Add salt and turmeric powder.

Temper-ginger
Pulihore

Let this cook, and the raw smell of the tamarind goes away. Cook for 5 minutes.
Keep the flame low while cooking; it will burn.
I always like the dals and peanuts to be crunchy, and so I add them just before serving. If it is ok with you, you can add while tempering the mustard seeds.
Add the cooked rice to this. Mix well.
In a small pan, add a little oil and the channa dal, urad dal, and peanuts. I added 1 red chilli too.
Roast them on a medium flame. Be careful not to burn it.