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Tamarind Rice Recipe (Pulihora)

Tamarind Rice Recipe (Pulihora), served as a main dish on a thali.
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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.

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://harekrishnarecipes.com/recipes/main-course/tamarind-rice-recipe/