Peanut Podi Pulihora is tangy tamarind rice made with tamarind extract and added with roasted peanut powder in the end. This is a wonderful variation if you want to try a new mixed rice dish with tamarind.
We love pulihora and Amma makes so many versions of it with different ingredients as well. Pulihora means tangy or sour in South Indian languages. Puli refers to Tamarind and the taste as well. Tamarind Rice is a popular dish in the southern states of India.
Some of the ingredients referring to puli comes from Kokum, Tamarind, Lemon, Mango, Amla, Gongura, etc. So when we talk about Pulihora, we refer to all dishes prepared with a sour ingredient as the main one in the rice.
However, on a specific note, Pulihora will mostly refer to the mixed rice prepared with Tamarind, though in Andhra they refer to all mixed rice dishes as Mamidikaya Pulihora, Nimakaya Pulihora, etc.
When and how do you make the Tamarind Rice?
Extracted thick tamarind pulp is cooked with spices and simmer till the oil comes out. The pulp can be stored for many years when refrigerated. Else you can make the rice right away by mixing in the required quantity.
This rice remains fresh to two days. In younger years, I remember we used to pack this rice for traveling food as it stays good.
The Pulihora is also prepared on special occasions and festive days. It is offered as prasadams and many temple pulihora tastes so out of the world. It is well known that these prasadams are most sought out and enjoyed.
Coming to the Neivedyam we made, this is the same recipe that Amma always makes for a quick dish, with the exception of adding roasted peanut podi at the end. It surely changed the taste and it was so different and delicious.
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Ingredients Used to make this Pulihora:
Roasted Peanut Powder adds a distinct taste to this tangy rice and tastes wonderful.
You prepared the rice as you normally do and finally mix in the powder to make all the difference.
If you want to preserve this pulp, prepare as you normally make and store it in the fridge.
The rice tastes good on its own. However, you can always serve appalam, vadas, simple dals as side dishes for this rice.
Peanut Podi Pulihora
- 2 cups Rice Cooked
- 1 big Tamarind Extract made from 1 big lemon size ball.
- Handful Curry leaves
- 2 tbsp Peanuts roasted whole
- 1 tbsp Chana Dal
- 1 tsp Mustard Seeds
- 1/2 tsp Urad dal
- 10 nos Dry Red Chilies
- 2 medium Green Chilies
- 1/4 tsp Turmeric powder
- 1/4 tsp Asafoetida / Hing
- 1 tbsp Roasted Peanut Powder
- Salt to taste
- 2 tbsp Cooking Oil
- 10 whole Cashew Nuts
- Have the cooked rice ready and sprinkle a tsp of oil and spread on a plate for it to cool down.
- Wash, soak, and extract the pulp from tamarind. Keep it aside.
- In a Kadai, heat oil, add mustard, urad dal, chana dal, peanuts, curry leaves and saute well.
- Then add the dry red chilies, green chilies, hing, turmeric powder. Mix and cook for a couple of mins.
- Now add the tamarind extract and bring to boil. Add water if required.
- Continue cooking until the mix is well cooked and becomes thick.
- Once the tamarind gravy is thick and oil comes out of the side, switch from gas.
- Add the to the Kadai and mix well.
- Finally the roasted ground peanut podi and mix well.
- Offer as Neivedyam and partake!
Check out other Pulihora Recipes on C4AS
For Mixed Rice dishes, check on SYL