Pulihora, or Tamarind Rice, is a tangy and flavorful South Indian dish made with cooked rice, tamarind paste, and a mix of aromatic spices. This version of the recipe is free from onions and garlic, making it suitable for offering to Krishna and perfect for those following a sattvic diet.
Prepared with love and devotion, Pulihora is a beloved dish among devotees and a delightful addition to any meal.
Serving Suggestions
Pulihora can be enjoyed in various ways:
- As a Main Dish: Serve Pulihora as a main dish along with raita or plain yogurt for a complete meal.
- With Papad: Pair with crispy papad for added texture and flavor.
- As a Festive Dish: Pulihora is often prepared during festivals and special occasions, making it a perfect dish to share with family and friends.
These serving suggestions make for a balanced and satisfying meal, fostering a sense of community and togetherness when shared with fellow devotees.
History
Pulihora has a rich history in South Indian cuisine, traditionally made with tamarind to give it a distinctive tangy flavor. This version, free from onions and garlic, adheres to the principles of a sattvic diet. By focusing on purity and devotion, Pulihora has become a staple in many Hare Krishna kitchens, symbolizing simplicity and nourishment.
Bhakti Thought
Pulihora is more than just a dish; it is an expression of creativity, nourishment, and devotion. By preparing and offering this dish to Krishna, we engage in the sacred practice of bhakti, transforming the act of cooking into a spiritual journey. This dish serves as a reminder that even the simplest of ingredients, when combined with devotion and care, can create something extraordinary. Let this Pulihora inspire you to cook with a heart full of love and to see each meal as an offering to Krishna, bringing us closer to Him with every bite.
PrintTamarind Rice Recipe (Pulihora)
Pulihora is a comforting and flavorful dish, inspired by the principles of bhakti yoga. This rich Pulihora combines wholesome ingredients, creating a harmonious blend that enhances any meal. In the tradition of Gaudiya Vaishnavism, cooking and offering food to Krishna is an act of love and devotion, known as bhakti. Each dish is prepared with care, mindfulness, and a pure heart, making it not just a meal but a spiritual offering.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 – 6 1x
- Category: Main Course
- Method: Sauté and Simmer
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
- 500g sona masoori rice
- Salt to taste
- 1/2 tsp turmeric powder
- 2 tbsp oil
Pulihora Gojju
- 50g seedless tamarind
- 1/2 cup water
- Some curry leaves
- 50g mild green chilies
- 4 tbsp oil
- 1/2 cup peanuts
- 2 tbsp chana dal
- 2 tbsp urad dal
- 1 tbsp mustard seeds
- 2 dried red chilies
- Some curry leaves
- 1/2 tsp asafoetida (hing)
- 1/2 tsp turmeric powder
- Salt to taste
- 1 tbsp chopped jaggery
Instructions
- Cook the Rice:
- Rinse the sona masoori rice thoroughly and cook it with 1/2 tsp turmeric powder, salt to taste, and 2 tbsp oil. Once cooked, spread the rice on a large plate or tray to cool and avoid clumping.
- Prepare the Tamarind Paste:
- Soak the seedless tamarind in 1/2 cup of hot water for about 15 minutes. Once softened, mash the tamarind to extract the juice and discard the pulp. Set the tamarind juice aside.
- Make the Pulihora Gojju:
- Heat 4 tbsp oil in a large pan over medium heat. Add the peanuts and fry until golden brown. Remove and set aside.
- In the same pan, add chana dal, urad dal, mustard seeds, and dried red chilies. Sauté until the mustard seeds crackle and the dals turn golden brown.
- Add curry leaves, asafoetida, and the mild green chilies. Sauté for a couple of minutes.
- Pour in the tamarind juice, add 1/2 tsp turmeric powder, salt to taste, and chopped jaggery. Mix well and let it simmer until the mixture thickens and the oil starts to separate.
- Combine and Simmer:
- Add the cooked rice to the pan with the tamarind mixture. Gently mix until the rice is well coated with the tamarind gojju.
- Add the fried peanuts and mix again.
- Finish and Serve:
- Offer to Krishna and serve hot with raita or plain yogurt.
Notes
- Versatility Tip: You can add roasted cashews along with the peanuts for added flavor and texture.
- Tamarind Preparation: Ensure the tamarind is properly soaked and mashed to extract all the juice, which gives the dish its distinctive tangy flavor.
- Homemade Spice Powders: You can make your own coriander seed and cumin seed ground powders by dry roasting the seeds in a pan over a flame until they become aromatic, then cooling and grinding them. This will enhance the quality of the prepared offering.
Nutrition
- Serving Size: 1 cup
- Calories: 200 kcal
- Sugar: 4g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg