6 Pulihora recipes that will leave you craving for more

Ugadi, Pulihora

The festive season is around the corner, and it’s time to dish out the much loved mouth-watering pulihora. Here we have six different recipes of this simple, filling and amazing dish by Kusumlata Dantu.

1.Tamarind Pulihora

This is the time-tested, traditional way of making the pulihora. Choose to spice it up or tone it down as per taste. And yes, this one tastes better with time, so try to make it a few hours before you serve.

Ingredients
• Rice – 3 cups
• Tamarind – Size of a lemon
• Peanuts – 1/4th cup
• Cashew nuts – 1/4th cup
• Curry leaves – 10-12
• Slit green chillies – 2-3
• Red chillies – 3-5
• Groundnut oil -1/2 cup
• Salt – As per taste
• Turmeric powder- 1 tsp
• Asafoetida powder – 2 pinches
• Mustard seeds – 1 tsp
• Bengal gram – 2 tbsp
• Black gram – 2 tbsp
• Sesame (roasted and powdered) – 4tbsp

Method
1. Cook rice and allow it to cool so that the rice grains stay separate.
2. Add warm water to the tamarind and squeeze it to get the tamarind pulp.
3. Heat some oil in a frying pan and fry the peanuts, Bengal gram, black gram, red chillies, cashew nuts, mustard seeds, asafoetida powder and turmeric (to be fried in the mentioned order). Keep it aside.
4. Now heat the remaining oil, add green chillies, curry leaves, salt and tamarind paste. Cook for a few minutes till the pulp thickens.
4. Pour the above mixture on the rice. Add the tempered ingredients, sesame powder and mix gently and thoroughly. Ensure that all the rice grains are coated with the mixture.

Avakai Pulihora

When two indulgences of Andhra pickle and pulihora come together, it gives way to the spicy red avakai pulihora. Taste it to believe it.

Ingredients
• Rice – 3 cups
• Peanuts – 1/4th cup
• Avakai – 1 cup
• Bengal gram – 2 tbsp
• Black gram – 2 tbsp
• Mustard seeds – ¼ tsp
• Slit green chillies – 2-3
• Asafoetida – 2 pinches
• Curry leaves – 15-20
• Lemon juice – 1 tbsp
• Oil – 2 tbsp

Method
1. Cook rice and allow it to cool so that the rice grains stay separate.
2. Heat a wok with oil.
3. Add peanuts and fry for a few minutes.
4. Add Bengal gram and black gram. When they turn golden brown, add mustard seeds.
5. Once the mustard splutters, add asafoetida, green chillies and curry leaves.
6. Take off the flam

7. Take rice into a bowl. Add pickle and mix well.
8. Add lemon juice and tempered ingredients.
9. Mix well and serve.

Atukulu Pulihora

Pulihora made from flattened rice offers a delicious twist to the traditional dish with onions giving it a much-loved zing.

Ingredients
• Flattened rice or atukulu – 3 cups (washed and drained)
• Bengal gram – 1 tbsp
• Black gram – 1 tbsp
• Mustard seeds – ½ tsp
• Peanuts – ¼ cup
• Finely chopped green chillies – 4-5
• Curry leaves – 10-15
• Turmeric – ¼ tsp
• Lemon juice – 2 tbsp
• Finally chopped onion – 1 (optional)
• 2 tbsp oil
• Salt to taste
• Sesame (Roasted and powdered) – 4 tbsp

Method
1. Wash the flattened rice and drain it. Keep it aside.
2. Heat oil in a wok. Add peanuts, Bengal gram and black gram.
3. After they turn golden brown, add mustard seeds. When they start to splutter, add turmeric, green chillies and curry leaves followed by the drained atukulu and salt. Turn off the gas.
4. Add chopped onions, lemon juice and sesame powder. Mix thoroughly.

Lemon pulihora

This ten-minute version of pulihora is quicker to dish out for the tiffin box. Not only is it filling, it is much loved by kids as well.

Ingredients
• Rice – 3 cups
• Peanuts – ¼ cup
• Bengal gram – 2 tbsp
• Black gram – 2 tbsp
• Mustard seeds – ½ tsp
• Curry leaves – 10-15
• Slit green chillies – 4-5
• Carrots peeled and grated – 2
• Asafoetida – 1 pinch
• Turmeric – ¼ tsp
• Lemon juice – 2 tbsp
• Oil – 1 tbsp
• Red chillies – 2-3
• Salt to taste

Method
1. Cook rice and allow it to cool so that the rice grains stay separate.
2. Heat oil in a wok.
3. Add peanuts, Bengal gram and black gram. Sauté till golden brown.
4. Add mustard seeds. When they start to splutter, add asafoetida, green chillies, red chillies, turmeric and grated carrots.
5. Toss for a while. Add rice and mix well.
6. Take off flame.
7. Add lemon juice and mix well.

Raw Mango Pulihora

March brings with it the season of mangoes. And what better way to welcome it than with this pulihora recipe.

Ingredients
• Rice – 3 cups
• Sour mango (medium) grated – 1
• Turmeric powder-¼ tsp
• Salt to taste
• Oil – 5 tbsp
• Peanuts – ¼ cup
• Bengal gram – 1 tbsp
• Black gram – 1 tbsp
• Mustard seeds – ½ tbsp
• Curry leaves – 10-15
• Slit green chillies – 5-6
• Red chillies – 2-3
• Asafoetida – 1 pinch

Method
1. Cook rice and allow it to cool so that the rice grains stay separate.
2. Heat oil in a pan and lightly fry the raw peanuts.
3. Add Bengal gram and split black gram and roast to
light brown.
4. Add the mustard seeds and when they splutter, add the curry leaves, 5-6 slit green chillies and red chillies.
5. Next, add a pinch of asafoetida, turmeric powder and salt to taste. Add the grated mango and turn off the gas. Allow it to cool.
6. Mix with the cooked rice thoroughly.

Rawa pulihora

Ingredients
• Rice rawa – 3 cups
• Tamarind – Size of a lemon
• Peanuts – 1/4th cup
• Curry leaves – 10-12
• Slit green chillies – 3-5
• Red chillies – 2-3
• Groundnut oil -1/4 cup
• Salt – As per taste
• Turmeric powder- 1 tsp
• Asafoetida powder – 2 pinches
• Mustard seeds – 1 tsp
• Bengal gram – 2 tbsp
• Black gram – 2 tbsp
• Sesame (roasted and powdered) – 4tbsp

Method
1. Boil six cups of water. Add rice rawa, salt and turmeric and cover with a lid, as you cook on low flame. Stir from time to time, till it is done.
2. Soak the tamarind in warm water and extract the pulp.
3. Heat some oil in a frying pan and fry the peanuts, Bengal gram, black gram, red chillies, cashew nuts, mustard seeds, asafoetida powder and turmeric. Keep it aside.
4. In the remaining oil, add green chillies, curry leaves and cook the tamarind pulp till it thickens.
5. Pour the above mixture on the rice rawa. Add the tempered ingredients, sesame powder and mix gently and thoroughly. Ensure that the rice rawa is completely coated by the mixture.
6. Serve with tomato pickle or sweet mango pickle.

Try out these recipes and let us know which one was your favourite in the comment section below.

Wishing you all a very Happy Ugadi.

Leave a Reply

Your email address will not be published. Required fields are marked *

Loading…

0

Comments

comments