South Indian cuisine is synonymous with comfort and flavour, offering a variety of hearty dishes that perfectly suit winter dinners. Among these, pulihora stands out as a staple rice delicacy cherished across households in Andhra Pradesh. Also known as tamarind rice or puliyodarai, this tangy dish is prepared using a base of cooked rice mixed with spiced tamarind pulp. While tamarind is the traditional ingredient, Andhra cuisine boasts several regional variations that give pulihora its unique charm.
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Each version of pulihora carries its distinct flavours, using local ingredients to create exciting combinations. Whether it’s the tangy gongura leaves or the nutritious Indian gooseberries, these recipes are both delicious and wholesome. This article highlights six Andhra-style pulihora recipes that are perfect for a warm and satisfying winter family dinner.
Nimmakaya Pulihora
Nimmakaya pulihora, or lemon rice, is a quick and easy option perfect for using leftover rice. This dish combines the zesty flavour of fresh lemon juice with a tempered mix of curry leaves, mustard seeds, and peanuts. The tanginess of the lemon juice enhances the flavour of the rice, making it a light yet satisfying dinner choice. Serve it with papad or a dollop of yoghurt for a simple yet delicious meal.
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Ava Pettina Pulihora
Ava pettina pulihora is a bold and flavourful version that uses mustard paste (ava) to enhance its taste. This dish combines the pungent spiciness of mustard with the tanginess of tamarind. Prepare the mustard paste by grinding mustard seeds with water, then mix it with tamarind pulp and tempered spices. Allow the flavours to meld by letting the dish sit for a while before serving. This pulihora pairs beautifully with coconut chutney or fried papad.
Gongura Pulihora
Gongura pulihora is a unique variation made with gongura leaves, also known as red sorrel. These leaves add a tangy and slightly earthy flavour to the dish, making it stand out. To prepare, cook the gongura leaves with spices like mustard seeds, red chillies, and curry leaves until they form a paste. Mix this paste with cooked rice and roasted peanuts for added texture. Pair it with tomato-onion pachadi for a wholesome and flavourful meal.
Usirikaya Pulihora
Usirikaya pulihora, made with Indian gooseberries (amla), is both nutritious and delicious. Known for their high vitamin C content, gooseberries add a tangy and slightly bitter flavour to the dish. Grate the gooseberries and sauté them with curry leaves, green chillies, and spices before mixing with cooked rice. This version of pulihora is not only a treat for the taste buds but also a healthy option for family dinners.
Rava Pulihora
Rava pulihora is a unique twist that replaces rice with rava (semolina). This dish retains the tangy flavour of traditional pulihora while offering a different texture. Roast the rava until fragrant and cook it with a tamarind-based spice mix. The result is a fluffy and aromatic dish that can be served with curd or coconut chutney. It’s an excellent choice for those looking for a lighter alternative to rice.
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Chintapandu Pulihora
Chintapandu pulihora, or tamarind rice, is the quintessential Andhra-style pulihora that’s loved by all. The tangy tamarind pulp is cooked with jaggery, curry leaves, and tempered spices to create a flavourful base. Mix this tamarind mixture with rice and garnish with roasted peanuts for crunch. It’s a timeless classic that pairs wonderfully with papad or coconut chutney, making it a must-have for any family dinner.