Andhra Famous Traditional Foods : Pulihora

Pulihora is a traditional and beloved dish from the Telugu-speaking states of Andhra Pradesh and Telangana, known for its tangy, spicy, and slightly sweet flavor profile. The key ingredient that sets Telugu pulihora apart is tamarind, which gives the dish its distinctive sourness. Here’s a closer look at what makes it special and a recipe to prepare this flavorful rice dish. 

Specialty of Telugu Pulihora: Unique Flavor Profile: The use of tamarind pulp gives pulihora its characteristic tangy flavor, balanced with spices, green chilies, and a hint of sweetness. Aromatic Tempering: The tempering includes mustard seeds, curry leaves, dried red chilies, and peanuts, which add an earthy crunch. 

Traditional Offering: Pulihora is often prepared as an offering (prasad) in temples, especially during festivals and religious ceremonies. Versatile and Comforting: It can be enjoyed as a light meal, snack, or travel food because of its longer shelf life and rich taste. 

Telugu Pulihora Recipe: This recipe serves about 4 people. 

Ingredients: 1 cup rice (raw, medium-grain rice is best) 1 lemon-sized ball of tamarind (or 2-3 tbsp tamarind paste) 2-3 tbsp sesame oil (or any cooking oil) Salt to taste 1/4 tsp turmeric powder For Tempering: 1 tsp mustard seeds 1 tbsp chana dal (split chickpeas) 1 tbsp urad dal (split black gram) 1-2 dried red chilies, broken into pieces 2 green chilies, slit lengthwise 10-12 curry leaves 1/4 cup peanuts

Preparation Steps: Cook the Rice: Cook the rice in 2 cups of water until it's just done and grains remain separate. Set aside to cool completely. Prepare the Tamarind Pulp: If using fresh tamarind, soak it in warm water for 10-15 minutes, then extract a thick pulp. If using tamarind paste, dilute it with a bit of water. Make the Tamarind Mixture: Heat 1 tbsp of oil in a pan, add turmeric powder, and pour in the tamarind pulp. Cook until the tamarind pulp thickens and becomes a paste, adding salt to taste. This will take around 5-7 minutes. Temper the Spices: In a separate large pan or kadai, heat the remaining oil. Add mustard seeds, and when they start spluttering, add chana dal, urad dal, and peanuts. Fry until golden brown. Add dried red chilies, green chilies, and curry leaves, and fry until they release aroma.

Combine: Pour the tamarind paste over the tempered ingredients and mix well. Add the cooked and cooled rice to the pan and gently mix until the rice is fully coated with the tamarind mixture. Adjust salt as needed. 

Let it Rest: Let the pulihora sit for 10-15 minutes to absorb flavors before serving. Serving: Pulihora can be served warm or at room temperature. It's often paired with curd (yogurt) or papad for a simple, satisfying meal.