Monday, June 18, 2007

Andhra Pulihora, Tamarind Rice ~ Andhra Special!

This weekend we visited Tirumala in Tirupati. The town owes its existence to the sacred temple situated on the Tirumala Hills. Tirumala is the abode of Lord Venkateshwara, (one of the incarnations of Lord Vishnu), located atop Seshachala hills often called as "Yaedu Kondalu" (seven hills). The temple of Lord Venkateshwara is the richest Hindu temple and is second most visited religious centers in the world following Vatican. Other details can be checked out here.

It is said that, we are blessed in getting even the prasadam, let alone visiting the place. Swamivaru Laddu is the most sacred one for Hindus. Other prasadam offered are Anna Prasadams (Pulihora), Chitrannam, Sweet Pongal and Curd rice. Each has its unique taste thats unsurpassed by none.

This being our native place we visit often, still getting other prasadam except laddu is quite difficult. Pulihora is made very often at home. Infact its a fixed one for Saturday lunch. I make as how Amma makes, still both tastes very different. I guess it depends on what and how many goes in. Infact my inlaws are so fond of this, that I always prepare it when they visit us.

Here you go for the details

Serves : 6
Preparation Time: 10 mins
Cooking Time: 30 mins
Cuisine: Andhra

Ingredients needed:

Cooked rice - 3 cups (300 gms)
Tamarind - size of a lemon.
Red chillies - 10
Green chillies - 3
Bengal Gram - 1 tbsp
Urud Dal - 1 tsp
Ground Nut - 2 tbsp
Mustard Seeds - 1 tsp
Curry Leaves - 1
Asafetida - a pinch
Salt as per taste
Oil - 150 ml

For powder

Bengal Gram - 1 tsp
Urud Dal - 1 tsp
Sesame seeds - 2 tsp
Fenugreek - 1/4 tsp
Red Chillies - 2 nos

Method to prepare:

Soak tamarind in water for 30 mins. Extract thick pulp from it.

Cook rice and spread it over a big bowl. Add oil to make sure the grains are separate.

Dry roast all the ingredients for the powder and grind it once it is cool.


Take a kadai, heat oil and add Bengal gram, Urud dal, Ground nuts, mustard seeds. Once it splutters, add curry leaves, asafetida.

Add the tamarind pulp to the above, salt, add required amount of water to boil. Once its boiled well add the powder and cook well for 10 mins on sim.

Once its done, mix it to the rice.
This tastes great when prepared in the morning and had for lunch. Also a wonderful dish for travelling packing.

Enjoy!

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6 comments :

Sia said...

pulihora is puliogare right? or am i confused. ingredients look similar though!

Lata said...

I missed Tirupati's trip last time when I had visited India and hopefully I will make it next time. And Tirupati's Laddu is the greatest in the world.

Coffee said...

You are on a spree!!!! I jus finished commenting on the previous on and not you are out with another post!!!!! Thats to quick!! :)

The rice looks great. :) And my favourite too. :)

Srivalli said...

Hi sia, its the same. Just that each of us claim its unique to our state..:))..But the fact is this is offered in all temples hence its so famous.

Yes Lata, its a place everyone should atleast visit once.

Thanks coffee...I try to post atleast one daily...

Asha said...

Hi Srivalli,I love Puliyogare.Thanks for this recipe,sounds very authentic:)

Siri said...

Oh ya Sri, I remember this variety of pulihora too - adding a ground mixture. WE can also add mustard seed paste/powder at the end to make it as 'Aave Pulihora'. Next time, I will make this 'prasadam' way!

Thanks for the link Srii..:)

~ Siri

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