Pulihora with tamarind is a traditional Andhra festival meal. Pulihora with tamarind pulp and vegetables is very healthy and tasty. It is typically eaten as a meal and sometimes for breakfast and dinner too.

1. How to make Pulihora with Tamarind pulp

2. Description
• Pulihora with tamarind is a traditional Andhra festival
meal.
• This is a homely recipe, perfectly cooked in the comfort of
the home with cooked rice which is seasoned with tamarind
paste and other basic ingredient.
• It’s normally served for breakfast, meals and even for
dinner, It is tasty as well as healthy and nutritious dish.
• It is experimented with new twists by adding vegetables.
Serve with pickles or vinegar chutney.

3. Ingredients
 2 cups raw rice ( Cook to
an extent that each grain
is separate)
 ½ tsp Turmeric ( Haldi)
 4 red chili (medium dry)
 15-20 Curry leaves
 1 carrot (finely chopped)
 100gms beans
 1 cup Tamarind (pulp)n
 1 tbsp Chana Dal (split
Bengal gram)
 1 tbsp Urad Dal (split
Black gram)

4. Ingredients
 1 tsp Mustard seeds
 1 tsp Cumin seeds
 4-5 Green Chilies
 1 ½ tsp Ginger ( finely
chopped)
 ¼ tsp Asafetida (Hing)
 1 ½ tbsp Sesame seeds powder
 2 tbsp peanuts
 3 tbsp Oil
 Salt to taste

5. Method
• First soak the tamarind in 2 cups of hot water for a few minutes.
• Take this in a food processor and process it for a few times
until it becomes a thick paste.
• Strain tamarind paste mixture to discard any lumps and take out
the thick paste in a bowl.
• The consistency of tamarind paste should neither be too thick
nor too watery.
• Meanwhile, sprinkle turmeric powder, salt, a tbsp of oil and a
few curry leaves to the cooked rice.
• Next, chop the carrots, bean and boil it till it’s half cooked.

6. • Once the vegetables are cooked keep aside.
• In a cooking vessel, heat the remaining oil.
• Add the mustard seeds and let it splutter.
• Now add dry Chilies, Cumin seeds, Chana Dal, Urad Dal and
saute for a minute till it turns light brown.
• Add the slit green chilies, asafetida, ginger, cooked vegetables
and a few curry leaves and saute for a few seconds.
• Now add the tamarind paste and cook until the raw smell of
tamarind disappears.

7. • When it turns a little thick, it’s time to remove from heat.
• Add the cooked tamarind mixer, salt and combine well, such
that it’s spread all over the rice.
• At last sprinkle, the roasted sesame seeds powder and roasted
peanuts and mix well.
• Serve hot with pickle or vinegar chutney made out of chopped
onion, salt, green chilies and vinegar.

8. Nutrition per serving
Calories 365.1
Fat 10.9g
Vitamins B – 6 (7.3%), E – ( 0.4%)
Iron 19.7%
Sodium 303.8mg
Dietary fiber 1.4g
Calcium 4.1%
Proteins 8.8g
Total Carbohydrates 51.4g

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www.plus100years.com
Live Long Happily