1kg Prasadam Ava Pulihora | Tamarind Rice | Prasadam Pulihora at home
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The very sight of Tamarind Rice reminds us of festival time. Especially so for those in south India. Pulihora, Tamarind Rice, is a must for any auspicious occasion. Weddings earlier had Pulihora now they serve Biryanis.
Though times have changed and so did likes, Tamarind Rice has its own special place. More so with the aroma of the Tamarind Rice made by Telugus with a dash of Mustard, which spreads all around the place in an alluring way.
There is another kind where you take Rice and mix Tamarind and seasoning. There is another method where Mustard seeds are made into a paste and mixed. But I am making the Pulihora that is given as holy offering in temples. The measure I have suggested will be sufficient for 30 people as Prasadam and for 20 if you serve along with the meal.
I had shared the Prasadam Tamarind Rice recipe before. But that measure was for 4-5 people. But the one we make with a Kilogram of Rice is different. You can try both ways. But the small quantity takes more effort. If you follow this method, then you will definitely get the taste of temple Pulihora. That is why I am giving you a detailed recipe with tips and exact measurements.
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Tips
Rice:
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You should use Sona Masuri Rice for Tamarind Rice. South Indians do not use Basmati Rice for this.
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When you are cooking for a Kilogram measure, if you put a plate of water as cover once Rice is cooked and then cook on medium flame, then the Rice won’t stick to the bottom. If the water in the cover evaporates, it means Rice is cooked to 90%. Rice should not be cooked too soft for Pulihora.
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Spread the cooked Rice immediately in a wide vessel of plate. It will become soft if you leave it in the cooker or vessel.
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Or pour 3 litres of water per Kilogram and drain the water after Rice is cooked to 90%. Even then you get fluffy rice. But Salt and Turmeric stick to the Rice only when you add them while hot.
Tamarind Paste:
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Even for this measure, Tamarind Paste can be cooked in Oil and added to Rice. But you get then same taste even if you mix Tamarind extracted in hot water in hot rice. When it is soaked in hot water, it is half cooked and the rest gets cooked in hot Rice.
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Take a little more Tamarind than the tenth part of the Rice. If the Rice is a Kilogram, then 120 grams of seedless Tamarind is sufficient. If there are seeds, then use 150 grams.
Mustard Paste:
- Whatever the measure, Mustard Seeds should be half of Tamarind. Add salt while grinding the Mustard Seeds so that there is no bitter taste.
Seasoning:
- Seasoning is the key for Tamarind Rice. In the conventional Pulihora, the seasoning is with Sesame Oil. Or with Groundnut Oil. I have used Gingelly Oil. It has a richer taste. You could use regular Sesame Oil too.
1kg Prasadam Ava Pulihora | Tamarind Rice | Prasadam Pulihora at home - Recipe Video
1kg Prasadam Ava Pulihora | Tamarind Rice | Prasadam Pulihora at home
Prep Time 10 mins- Cook Time 40 mins
- Resting Time 30 mins
- Total Time 1 hr 20 mins
Servings 30
Ingredients
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To cook Rice
- Rice – Kilogram
- 2 liter + 100 ml Water
- 1 tsp Turmeric
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Tamarind Paste
- 120 gm Seedless Tamarind
- 200 - 250 ml Hot Water
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Mustard Paste
- 60 gm Mustard Seeds
- 1.5 inch Ginger
- 2 Red Chilies
- 1/2 tsp Turmeric
- Salt – a little
- Hot Water – a little
- 2 tbsp Oil
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For Tamarind Rice
- 2.5 tsp Salt (or to taste)
- 1/4 cup Oil
- 7 - 8 Green Chilies slit
- 3 sprigs Curry Leaves
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For seasoning
- 3/4 cup Sesame Oil/Groundnut Oil
- 3/4 cup Groundnut
- 1.5 tbsp Mustard Seeds
- 2 tbsp Black Gram
- 2 tbsp Raw Bengal Gram
- 12 - 15 Red Chilies
- 1 tsp Asafoetida
- 2 Sprig Curry leaves
Instructions
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Add hot water to Tamarind and extract thick paste.
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Add all the ingredients for the mustard paste to the mixie, add hot water and make a smooth paste. Add Oil after you grind it and set it aside.
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Add Water and Turmeric to Rice and cook on a high flame.
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Mix the cooking Rice gently, put a cover and pour water in it. Cook on a medium flame to 90% (Check the tips on how to cook the Rice).
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Add Oil to the cooked Rice, mix gently and spread it in a wide vessel. Add Salt, Green Chilies, Curry Leaves, Tamarind Paste and mix slowly.
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Add all the ingredients for the seasoning to the Oil, roast well and add to the Pulihora. Then add the Mustard paste, mix gently and let it rest from 30 minutes to an hour. Then the flavours of Salt and Turmeric and Mustard stick well to the Rice.
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Do check out the tips before you make it. You will definitely get the wonderful, aromatic taste of the temple Tamarind Rice!!
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