1kg Prasadam Ava Pulihora | Tamarind Rice | Prasadam Pulihora at home (2024)

Flavored Rice

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.

Print this Recipe

Rice:

1. You should use Sona Masuri Rice for Tamarind Rice. South Indians do not use Basmati Rice for this.

2. 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.

3. Spread the cooked Rice immediately in a wide vessel of plate. It will become soft if you leave it in the cooker or vessel.

4. 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:

1. 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.

   See Also

   Chamadumpala Pulusu | Arbi Taro Root)Curry Recipe - Masalakorbచేమగడ్డ పులుసు | Chamagadda Pulusu | Vismai Food

2. 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:

3. 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:

4. 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.

More Flavored Rice Recipes

1kg Prasadam Ava Pulihora | Tamarind Rice | Prasadam Pulihora at home - Recipe Video

ఈ రెసిపి తెలుగులో చూడండి!