Tamarind Rice (Pulihora)
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
Converted for display; the recipe amounts stay equivalent.
- 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
- 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
Store leftover tamarind rice in an airtight container in the refrigerator.
Reheat in a microwave or on the stovetop with a splash of water to prevent drying.
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