Andhra Tamarind Rice

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Pulihora is Andhra Pradesh's signature temple and travel rice, where tart tamarind meets toasted lentils, peanuts, and curry leaves for a tangy, satisfying one-pot dish. Unlike the milder South Indian lemon rice, Andhra pulihora is bold with heat from dried red chilies and bright with citrus-like sourness from slow-cooked tamarind pulp. Perfect for packed lunches or festival prasadam, it actually tastes even better the next day once the spices have melded into every grain.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 14 gFat
• 2 gSaturated Fat
• 62 gCarbs
• 5 gFiber
• 4 gSugar
• 9 gProtein
• 420 mgSodium
• 280 mgPotassium
• 65 mgCalcium
• 2.5 mgIron
• 6 mgVitamin C
• 80 mcgVitamin A

Ingredients

For the Rice

• 2 cups basmati rice
• 3 1/2 cups water
• 1 tsp salt

For the Tamarind Sauce

• 3 tbsp thick tamarind pulp
• 1/2 cup warm water
• 1 tsp jaggery
• 1/2 tsp red chili powder
• 1/2 tsp salt

For the Tempering

• 3 tbsp sesame oil
• 1 tsp black mustard seeds
• 2 tbsp chana dal
• 1 tbsp urad dal
• 1/4 cup raw peanuts
• 4-5 dried red chilies (broken)
• 12-15 fresh curry leaves
• 2 green chilies (slit)
• 1/2 tsp turmeric powder
• 1/4 tsp asafoetida (hing)

For Garnish

• 2 tbsp chopped cilantro
• 1 tbsp fried cashews (optional)

Directions

1. Rinse and cook the basmati rice with the salt until each grain is separate; spread the cooked rice on a wide tray, drizzle with a teaspoon of sesame oil, and let it cool to room temperature.
2. While the rice cools, whisk together the tamarind pulp, warm water, jaggery, red chili powder, and salt in a small bowl until smooth.
3. Heat the remaining sesame oil in a wide, heavy-bottomed skillet over medium heat; add the mustard seeds and let them splutter.
4. Add the chana dal, urad dal, and peanuts, and sauté for 2 to 3 minutes until golden and crisp.
5. Stir in the broken dried red chilies, slit green chilies, curry leaves, and turmeric; fry for 30 seconds until fragrant.
6. Pour in the prepared tamarind sauce and simmer for 4 to 5 minutes, until it thickens into a glossy, jam-like coating.
7. Add the cooled rice along with the asafoetida and gently fold through on low heat for 4 to 5 minutes so every grain picks up the spiced tamarind color.
8. Remove from the heat, garnish with cilantro and cashews, and let the pulihora rest for 10 minutes so the flavors settle before serving at room temperature.

Cook’s Notes

• Day-old refrigerated rice works best because cold grains stay separate and don't turn mushy during mixing.
• Always use sesame oil for the authentic nutty Andhra flavor – peanut oil is an acceptable substitute.
• Balance the tamarind's sourness with a small pinch of jaggery; the sweet-savory interplay is the soul of pulihora.
• Pack the rice for lunch boxes or temple offerings – it actually tastes better after resting 1 to 2 hours as the spices soak in.
• For a richer festival version, fold in 2 tablespoons of ghee and a handful of fried cashews along with the peanuts.

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