As a kid, I loved going to temples.It is for the most part the Pulihora or the Dadhojanam that attracted me. So much for Spirituality!!The temple Pulihora has a unique flavor and I think it is almost impossible to achieve the same flavor when made at home.This is the closest I have gotten to the temple version.
Pulihora (పులిహోర)/புளியோடரை is a popular South Indian rice dish which is mostly served as Prasadam or Naivedyam in temples. The dish has distinct flavors of Sesame seeds, Peanuts and a tangy flavor from the Tamarind Pulp.
I have adapted this recipe from Cooking with Pedatha.
2 cups Uncooked Rice; I prefer Sona Masoori
1/2 tsp Turmeric Powder
1/2 tsp Fenugreek Seeds
4 tbsps Sesame Seeds
1/2 cup Roasted Peanuts
Pinch of Hing/Asafoetida Powder
1 cup Thick Tamarind Pulp; I like to microwave a small ball of Tamarind with water for about 3 mins. Then set it aside for 10 min.Squeeze the ball which should be softer to make thick pulp.
1 tbsp Ghee
2 tbsps Oil
1 tbsp Bengal Gram/Channa Dal
1 tbsp Urad Dal
1 tbsps Mustard Seeds
5 Red Chillies, halved or quartered
4 green chillies, vertically slit
8-10 curry leaves
1 tsp Chana dal
1 tsp Urad Dal
1/2 tsp Mustard Seeds
- Boil the rice with turmeric powder until soft. Set aside to col down
- Dry roast the Fenugreek seeds and Sesame seeds separately
- Grind each of them into a fine powder, separately
- Heat a tbsp of oil and add the chana dal.
- Let the chana dal turn golden brown;Add mustard seeds and allow them to pop
- Add the red chillies, green chillies and curry leaves
- Fry for a couple of minutes
- Add the tamarind pulp, hing, fenugreek powder, sesame powder and simmer for about 6 min
- Add the rice and salt.Combine them well.
- Heat the remaining tablespoon of oil and add the chana dal, urad Dal and Mustard seeds
- Add the roasted peanuts
- Stir in the ghee
- Pour this over the tamarind rice.