Tamarind Rice | Prasadam Style Recipe | Prasadam Pulihora
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Every one of us has a special association with Pulihora. A memory of the taste of Pulihora we had tried somewhere. And in South India, there is no auspicious occasion without Pulihora on the menu.
Tamarind rice is made in various ways. The taste varies from the hand that makes it to the region to a family. Every kind of Pulihora has its speciality. Tamils make it one way and Telugus another. It has that distinct taste when it is served as a holy offering in temples. I am giving you the recipe of the temple Pulihora.
There are also many variations in the way Pulihora is made. There is the Fenugreek one, and the one with Mustard. There is also the quaint Gongura Pulihora and the ones made with Lemon, Limes, raw Mangoes etc.
Invariably, there is a difference in the taste of Pulihora made at home and at a temple. There is some magical element that is inherent to the one made at temples. The Prasadam is just a fistful of grains, but it leaves us with such a wonderful feeling. What I am suggesting is perfect measures for such Prasadam style Tamarind Rice. Follow these ingredients in the suggested measure and you will get Pulihora of perfect balance in taste.
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Tips
- For the Temple Tamarind Rice, we need a little more Oil than usual. It tastes better only with Oil. If the Oil is not adequate, it just sticks to our mouth and does not taste good.
This Oil is best for seasoning:
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Sesame Oil or Groundnut Oils are best for Tamarind Rice. Those who do not like the flavour of those Oils can use Refined Oil.
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The two seasonings we add to the Rice give it a pleasant aroma since we use Mustard Seeds in both the seasonings, use just a few Seeds each time.
How does the Temple Pulihora have such a nice colour?
- Quality Turmeric and Old Tamarind give it that lovely golden shade. New Tamarind makes it more yellow and the Old Tamarind makes it look dark red.
You could try these variations too!
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This is Mustard Tamarind Rice. So, it has a strong Mustard flavour and less of the sourness of the Tamarind. Those who do not like the pungent flavour of Mustard Seeds can reduce them accordingly.
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If you add a piece of Ginger while grinding Mustard Seeds, the pungency is reduced a little bit. Or sometimes, it turns out to be too strong and bitter.
How to keep the Tamarind Rice grains separate:
- Wash the rice but do not soak. Add two cups of water, cook on high flame for three whistles and switch off the stove. Afterwards, when the steam goes fully out of the rice, mix it gently so that the grains do not break.
Tamarind Rice | Prasadam Style Recipe | Prasadam Pulihora - Recipe Video
Tamarind Rice | Prasadam Style Recipe | Prasadam Pulihora
Prep Time 5 mins- Cook Time 30 mins
- Resting Time 15 mins
- Total Time 50 mins
Servings 4
Ingredients
- 250 gms Rice
- 1/4 cup Oil
- 2 Sprigs Curry Leaves
- 3 Green Chillies
- 1 tsp Turmeric
- Salt
- 50 gms Tamarind
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First Seasoning
- 2 tsp Oil
- 1/2 tsp Mustard Seeds
- 1 tsp Fenugreek Seeds
- 1 Sprig Curry Leaves
- 1/2 tsp Asafoetida
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For second Seasoning
- 1/4 cup Oil
- 1/2 tsp Mustard Seeds
- 1/4 cup Groundnuts
- 1 tbsp Bengal Gram
- 1 tbsp Black Gram
- 5 Red Chillies
- 1 Sprig Curry Leaves
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For Mustard Seasoning
- 2 tsp Mustard Seeds
- 1 Red Chillies
- 1 inch Ginger
- Salt – a little
Instructions
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Soak Tamarind in hot water and extract 250ml of Tamarind juice
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Wash rice and cook with two cups of water per cup of rice on three whistles.
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When the steam goes out of the rice, add Turmeric, Oil, Green Chillies, Curry Leaves and Salt while the rice is still hot.
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Grind Mustard Seeds, Red Chillies, Ginger and a little salt to a soft paste. (Before you grind, check out the tips)
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Heat 2 tsp of Oil and roast Mustard Seeds and Fenugreek Seeds. Add curry leaves.
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Pour the Tamarind Extract and add grated Jaggery and cook until it becomes a thick paste.
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Once it is thick, add the Mustard Seeds paste and let it cook. After it is thoroughly cooked, switch off the stove, let it cool completely and then mix it well in the rice.
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For the second seasoning, heat ¼ cup Oil, add mustard and let them crackle. Then add Groundnuts, Bengal Gram and Black Gram and roast them.
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Add Red Chillies and Curry Leaves and fry them and add to the Rice. And your Prasadam Pulihora is ready.
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