Temple Style Tamarind Pulihora special desi recipes

 Temple Style Tamarind Pulihora

The name of Tamarind ( or Imli ) is enough to make many Indians salivate. Tamarind is popular in South India and is an intrinsic part of cooking. A wide variety of dishes are prepared with tamarind from chutney to curries. One among them is Tamarind Pulihora. 

Pulihora is also known as Puliyogare, Puliyodarai, Pilinchoru, Kokum rice, or simple lemon or tamarind rice. Puliyogare is also a famous temple food offered as 'Temple Prasad'. We avidly prepare the dish at home but most of the time it disappoints many households as it doesn't taste the same as temple prasad. It is one of the easy and quick lunch box recipes if the tamarind paste is ready at home. Check out the recipe below for an easy and flavored South Indian Temple-style tamarind pulihora made with steamed rice, tamarind extract, and added extra flavor and spicy with tadka. 

Ingredients:

• tamarind -100g
• Cooked Rice - 6 Cups

Masala Ingredients:

• mustard seeds - 1 tbsp
• Cumin - 1/2 tbsp.
• Fenugreek - 1/4th
• sesame seeds - 4 tbsps.
• Water - 1/2 Cup For Paste

Cooking Ingredients:

• Green Chillies - 12 ( less spice )
• curry leaves
• salt - 3 tbsps
• turmeric- 1/2 tsp
• Jaggery - 1/2 Tbsp.

Turmeric Oil Ingredients:

• Oil - 3 Tbsps.
• Turmeric Powder - 1 Tsp.

Tadka Ingredients:

• Oil - 3 Tbsps.
• Chana dal - 1 Tbsp.
• Urad Dal - 1 TBsp.
• Cahews - 4 Tbsps.
• Mustard Seeds - 1/2 Tsp
• Cumin Seeds - 1/2 Tsp.
• Peanuts - 3 Tbsps.
• Dry red CHillies - 4
• Curry Leaves -
• Hing - 1/4th Tsp
• Turmeric Powder - 1/4th Tsp.

Preparation

• Firstly soak tamarind and cook rice and keep aside.
• Then, in a pan, dry the masala ingredients of mustard seeds, sesame seeds, cumin, and fenugreek seeds and keep aside.
• When the seeds cool completely blend to a fine powder.
• Then add water and make a fine smooth paste.
• Now extract tamarind by adding water.
• Add this tamarind extract into the pan, then add green chilies, curry leaves, Jaggery, salt, and turmeric powder and cook till the chilies change color.
• In the meantime mix turmeric oil with the cooked rice and keep aside.
• In another pan prepare tadka by adding oil, when the oil gets heated up add peanuts, cashews, chana, and urad dal and mix and saute till the peanuts splutter and the dal becomes slightly brown in color.
• Then add mustard and cumin seeds along with dry red chilies, Hing, and curry leaves.
• When the tamarind is cooked well, add this cooked tamarind extract to turmeric oil mixed with cooked rice, and mix well.
• When the tamarind extract is mixed well add tadka and mix again.
• Now close and rest for about 10 minutes and enjoy temple-style puliyogare or pulihora along with papad pickle or omelet.

Video Recipe Of Temple Style Tamarind Pulihora