Puliyodharai is one of my favorites among rice dishes. I have already posted the South Indian Tamil version of making puliyodharai, so this time it is Andhra special. When I asked my Andhra friend for the recipe, she not only gave me the recipe but also prepared it for me.I thank her for contributing this special Andhra Pulihora recipe to readers and visitors of Padhuskitchen. Today let us learn how to make Andhra Tamarind Rice using this very easy recipe.
Andhra Pulihora-Andhra Puliyodharai

Prep Time : 10 mins
Cook Time : 30 mins
Serves: 2
Recipe Category: Lunch-Variety Rice
Recipe Cuisine: Andhra
Author:Padhu Sankar
Ingredients needed
Raw Rice - 1 cup
Tamarind - lemon sized ball
Mustard powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Sesame seed Oil for mixing with cooked rice - 1 tbsp
For the seasoning
Oil - 1/4 cup (use gingelly oil/sesame seed oil)
Mustard seeds -1 tsp
Urad dal - 1 tbsp
Bengal gram/kadalai paruppu- 1 tbsp
Peanuts - 2 tbsp
Green chillies - 3 (break it into 2 pieces)
Red chillies - 6 (break it into 2 pieces)
Ginger (finely chopped) - 2 tsp
Curry leaves - a sprig
Serves: 2
Recipe Category: Lunch-Variety Rice
Recipe Cuisine: Andhra
Author:Padhu Sankar
Ingredients needed
Raw Rice - 1 cup
Tamarind - lemon sized ball
Mustard powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Sesame seed Oil for mixing with cooked rice - 1 tbsp
For the seasoning
Oil - 1/4 cup (use gingelly oil/sesame seed oil)
Mustard seeds -1 tsp
Urad dal - 1 tbsp
Bengal gram/kadalai paruppu- 1 tbsp
Peanuts - 2 tbsp
Green chillies - 3 (break it into 2 pieces)
Red chillies - 6 (break it into 2 pieces)
Ginger (finely chopped) - 2 tsp
Curry leaves - a sprig
Preparation
Cook rice in such a way that the grains are separate. Spread cooked rice on a plate, add crushed curry leaves to it when it is hot for flavor. Leave it to cool.
Soak tamarind in hot water for 20-30 minutes and extract 1 cup of thick tamarind juice. Discard the pulp.
Method
When you keep everything ready, making this puliyodharai is a breeze.
Heat 1/4 cup of oil, add mustard seeds, when it splutters, add urad dal, bengal gram and peanuts. Saute till dal changes to light golden brown.
Then add green chillies, finely chopped ginger and saute for a few seconds.
Then add red chillies, curry leaves and fry for a few seconds. Take care not to burn the chillies.
Now add tamarind extract, needed salt and keep it on medium flame.
While it is boiling, we will prepare the rice. Mix 1/4 tsp of turmeric powder with 1 tbsp of oil and mix it gently with rice. Also mix mustard powder in a tsp of water and mix it with the rice. It is best to use your hands to mix everything together gently. Keep aside.
Boil the tamarind extract till it thickens (saucy consistency) and leaves oil. See the second picture below.
Now the rice and the tamarind paste (also called pulikachal) are ready.(see pic below)
Add needed tamarind paste to the rice and mix it gently.
Since I love it spicy, I mixed all the paste I prepared with the cooked rice.
Andhra pulihora is ready to be served with papads or potato chips or appalam. It tastes great after 2-3 hours of preparation. I made it in the afternoon and had it for dinner. Believe me, it was super delicious!
Note -Those who do not like the smell of mustard powder can skip it but I strongly recommend it. It is a must for Andhra Pulihora. You can add a pinch of hing, if needed when seasoning.
The tamarind paste or pulikachal can be stored in a bottle and refrigerated for a week. Mix it with rice when needed.
South Indian Tamil Puliyodharai Recipe (Tamil Brahmin Style - Fail proof recipe)
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One of my favorite recipe.....love the way you preparedit...
ReplyDeletenice recipe and well written, instead of tamarind can we use amchur powder?
ReplyDeleteNo.
Deletedelicious recipe Padhu and love the last click :)
ReplyDeleteSuch a flavourful tamarind rice,makes me hungry.
ReplyDeleteYummy..
ReplyDeleteWow...mouth-watering looking at the pictures...
ReplyDeletehey that really delicious rice preparation
ReplyDeleteOh My God... Feeling hungry after seeing this.... Love ur neat presentation
ReplyDeleteEvent: Dish name starts with P
i m so fond of puliodhare padhu... you got me drooling here
ReplyDeleteDear Akanksha
ReplyDeleteThe star of this recipe is tamarind, so it does not taste good if you substitute with amchur powder.
wow pudha...i love dis...make it similar...just at the end i add roasted pound sesame seeds
ReplyDeleteMouth watering pulihora
ReplyDeleteI made puliyodharai today.. Nice to see ur post too.
ReplyDeleteLove this rice...
ReplyDeletehttp://vegetarianmedley.blogspot.com/
My mum is away at the mo and Thanks to your receipe, I was able to feed my Dad and Bro Yummy Puliyodharai, just like my Grandma make it. Much love. Padhu :D
ReplyDeleteHi Padhu...I followed ur recipe step by step, but added hing while seasoning...It came out very well.
ReplyDeleteHello Padhu,
ReplyDeleteThanks for such nice recipes.I am inspired to cook :-)
Keep going...
Regards,
Ravindra
Hello Padhu,
ReplyDeleteNice recipe.
I just have a small suggestion here as I cook both Andhra and Tamil foods..
Instead of making pulikaichal that is pulusu in the tempering. It can be made seperately. As fried peanuts, chana dhal etc., will retain its crispy texture than getting boiled in pulusu.
Because crunchy peanut and urud dhal and chana dhal is the distinguishing taste in Andhra pulihora..;)
For andhra pulihora hing is a must ingredient
ReplyDeleteBrilliant recipe, well done, and thank you. South Indian cuisines are so different and special to me, being a Punjabi, i really love how different and light the dishes are.
ReplyDeleteJust amazing I follow All your blogs ...awesome...Just a BiG THank YOu
ReplyDelete