Main Course

Tamarind Rice (Pulihora)

Name: Tamarind Rice (Pulihora)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1.5 cup basmati rice cooked and cooled; 0.5 cup tamarind pulp thick; 0.25 cup water; 3 tbsp sesame oil; 1 tsp mustard seed; 0.5 tsp cumin seed; 1.5 tbsp chickpea lentil split (chana dal); 1.5 tbsp black gram lentil split (urad dal); 0.25 cup peanut raw; 3 pcs dry red chili broken; 10 pcs curry leaf; 2 pcs green chili slit lengthwise; 0.5 tsp turmeric powder; 0.25 tsp asafoetida; 1.5 tsp salt

A flavorful and tangy South Indian rice dish made with tamarind pulp, spices, and a tempering of mustard seeds, peanuts, and curry leaves. This vegan recipe offers a delightful balance of sour, spicy, and savory notes, perfect for a light meal or as a side.

An original recipe by Forkin

Total time: 50 min
Serves: 4
Difficulty: Medium
Per serving: 550 kcal

Allergen information: may contain mustard, nuts, peanuts, and sesame. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1.5 cupbasmati rice, cooked and cooled
0.5 cuptamarind pulp, thick
0.25 cupwater
3 tbspsesame oil
1 tspmustard seed
0.5 tspcumin seed
1.5 tbspchickpea lentil, split (chana dal)
1.5 tbspblack gram lentil, split (urad dal)
0.25 cuppeanut, raw
3 pcsdry red chili, broken
10 pcscurry leaf
2 pcsgreen chili, slit lengthwise
0.5 tspturmeric powder
0.25 tspasafoetida
1.5 tspsalt

Equipment

fork · large plate · large pan · bowl · kadai

The method

Step by step

1
If not already done, cook the basmati rice according to package instructions and spread it on a large plate or tray to cool completely.
Cook’s note: Cooling the rice completely prevents it from becoming mushy when mixed.
2
In a small bowl, combine the tamarind pulp and water; stir until well mixed and set aside.
About 2 min
3
Heat the sesame oil in a large pan or kadai over medium heat.
About 1 min
4
Add the mustard seed and cumin seed to the hot oil and let them splutter.
About 1 min
5
Stir in the chickpea lentil, black gram lentil, and peanut; fry until the lentils turn golden brown and the peanuts are roasted, about 3-5 minutes.
About 4 min
Cook’s note: Stir continuously to ensure even roasting.
6
Add the dry red chili, curry leaf, and green chili; sauté for about 30 seconds until fragrant.
About 1 min
7
Pour in the tamarind pulp mixture, turmeric powder, asafoetida, and salt.
About 1 min
8
Bring the mixture to a simmer and cook, stirring occasionally, until the tamarind paste thickens and the oil separates from the mixture, about 5-7 minutes.
About 6 min
Cook’s note: This step is crucial for developing the deep tamarind flavor.
9
Remove the pan from the heat and allow the tamarind mixture to cool slightly for a few minutes.
About 3 min
10
Add the cooled cooked basmati rice to the pan with the tamarind mixture.
About 1 min
11
Gently mix the rice with the tamarind paste using a fork or your hands, ensuring every grain is coated without mashing it.
About 5 min
Cook’s note: Use a light hand to keep the rice grains separate.
12
Serve the tamarind rice warm or at room temperature.
Cook’s note: Tamarind rice often tastes even better after resting for a few hours, allowing the flavors to meld.

Per serving

Nutrition

56%Score

Calories: 550.2kcal
Protein: 9.8g
Carbs: 91.8g
Fat: 16.2g
Fibre: 3.1g
Sugar: 12.1g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover tamarind rice in an airtight container in the refrigerator.

Reheating

Reheat in a microwave or on the stovetop with a splash of water to prevent drying.