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.
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.
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)