Tamarind Twist: How Pulihora Won My Heart

 

Growing up, pulihora (or as we funnily call it, “Tiger Rice” in Telugu; puli = Tiger in English) was just another dish in our home. Yes, you got it! I am a proud Telugite 😊 This dish is made on every festival, packed for road trips, and shared at gatherings—it was everywhere. But me? I wasn’t a fan. Too easy to make, I thought. And in my mind, effort = better taste. So, I ignored it. By the way, my mom makes amazing pulihora ^_^

South Indian festivals are incomplete without pulihora, and every home has its own version—tamarind rice, mustard tamarind rice (aava pettina pulihora), raw mango rice, lemon rice, Indian grapefruit (dabbakaya) rice, gooseberry (amla) rice… the list goes on. But for me, the OG is tamarind rice.

My love for it wasn’t instant—it took a special moment to change my mind. Over a decade ago, I helped a friend cook a huge batch of tamarind rice before heading to an orphanage to donate her old clothes. Back then, it was just another dish to me. But looking back, I wonder—was it the kid's magic? Their joy, their blessings? Because somehow, few months down the line, I found myself drawn to this humble yet flavorful dish.

Fast forward to today—friends request my pulihora for potlucks, and ask for the recipe. While the ingredients stay the same, the order of adding them changes everything. Did you know turmeric added in rice tastes different from turmeric added to the tempering (chokha/tiragamoota)? Small details, big impact.

I once dismissed pulihora as “too simple.” Now, I know—it’s simple done right that makes all the difference.

Ingredients:

✔ 2 cups cooked rice
✔ 3 tbsp thick tamarind pulp (adjust to taste)
✔ 2 tbsp oil (sesame oil for best flavor)
✔ 1 tsp mustard seeds
✔ 1 tsp cumin seeds
✔ 1 tbsp chana dal (Bengal gram)
✔ 1 tbsp urad dal (black gram)

✔ 2 tbsp peanuts
✔ 2-3 dried red chilies
✔ 10-12 curry leaves
✔ ½ tsp turmeric powder
✔ 4-5 green chilies, slit
✔ ¼ tsp asafoetida (hing)
✔ Salt to taste
✔ 1 tsp jaggery (optional, but enhances flavor)

How to Make It:

1.      Cook & Cool the Rice – Cook rice and let it cool to prevent mushiness. Spread it on a plate for even cooling.

2.      Prepare the Tamarind Mix – Mix tamarind pulp with a little water, salt, and jaggery. Keep aside.

3.      Temper the Spices – Heat oil in a pan, add mustard seeds. Once they splutter, add cumin, chana dal, urad dal, red chilies, and peanuts. Sauté until golden.

4.      Add the Aromatics – Toss in curry leaves, green chilies, turmeric powder and asafoetida. Let them sizzle.

5.      Incorporate Tamarind – Lower the heat and pour in the tamarind mix. Cook for 3-4 minutes until the raw smell disappears.

6.      Mix with Rice – Turn off the heat and add this flavorful mix to the cooled rice. Mix gently and let it rest for 15 minutes for flavors to blend.

7.      Serve & Enjoy – Garnish with extra roasted peanuts if desired. Serve warm or at room temperature.

💡 Pro Tip: Letting pulihora sit for a while enhances its flavor—so if you can, prepare it in advance!

Srishti’s Secret Tip for the Perfect Tamarind Rice

The magic of tamarind rice lies in the tempering! For that perfect balance of tang and spice, make sure to sauté the mustard seeds, cumin, peanuts and dal until they’re golden before adding the tamarind paste. This brings out their deep, nutty flavor. And here’s the trick—if you want an extra punch, add a tiny bit of jaggery to the tamarind mix. It’ll round out the tang with a touch of sweetness, taking your pulihora to the next level.

Srishti’s Healing Tip for the perfect plate

As you stir the tamarind mix into the rice, take a moment to appreciate the simplicity of this dish. It’s okay if you’re making it with even leftover rice (I’ve done it too! 😄). Cooking isn’t about perfection—it’s about the warmth and comfort it brings. Food made with love nourishes not just the body but also the heart.

Why You’ll Love It

✔ Quick, easy, and full of bold flavors
✔ Perfect for festivals, lunchboxes, or just when you need a nostalgic hug in a bowl
✔ Stays fresh for hours, making it a great travel-friendly dish