Instant Pulihora Mix Recipe Ingredients Easy Step By Step

Instant Pulihora Mix Recipe is a beloved South Indian tamarind rice blend that lets you prepare tangy Andhra pulihora quickly by mixing precooked rice with a rich, spiced tamarind–tempering mix. Pulihora (tamarind rice) has been a staple in many South Indian homes and temples, celebrating its sour, spicy, and aromatic profile with simple pantry staples.

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Ingredients List With Exact Quantities

This Instant Pulihora Mix (ready-to-use paste/powder) is enough to flavor about 6 cups of cooked rice.

• Tamarind Pulp: 1 cup (about 150–175g of tamarind soaked & squeezed)
• Sesame Oil (preferred) or Groundnut Oil: 6 tbsp
• Mustard Seeds: 2 tsp
• Urad Dal (split black gram): 2 tbsp
• Chana Dal (split Bengal gram): 2 tbsp
• Peanuts (raw): 1/3 cup
• Dried Red Chillies: 6 pieces (broken)
• Curry Leaves: 2 large sprigs
• Turmeric Powder: 1 tsp
• Asafoetida (Hing): 1/2 tsp
• Salt: 2 tsp (adjust to taste)
• Jaggery (optional): 2 tsp (balances tang)
• Cooked Rice: 6 cups (cooled, long-grain or sona masoori)*

*Cook rice with a 1:2 ratio of rice to water until fluffy; spread to cool before mixing. Understanding Instant Pulihora Mix Recipe is essential.

Step-By-Step Instructions With Timings

Step 1: Prepare Tamarind Paste (10 mins)

Soak a golf-ball sized tamarind ball in 1 cup of hot water for 10 minutes. Squeeze out the juice, strain, and set aside. You should obtain about 1 cup of tangy tamarind pulp.

Step 2: Make Tempering Base (5 mins)

Heat 3 tbsp of sesame or groundnut oil in a heavy pan on medium heat. Add mustard seeds and let them pop (about 30 seconds). Add urad dal and chana dal and fry until they turn light golden (about 2 mins).

Step 3: Add Crunch & Aromatics (3 mins)

Add peanuts and dried red chillies. Stir on low heat until peanuts begin to color (about 2 mins). Toss in curry leaves, turmeric powder, and asafoetida. Stir for another 1 minute to release fragrance. This relates to Instant Pulihora Mix Recipe.

Step 4: Cook Tamarind Base (7 mins)

Pour the prepared tamarind pulp into the pan. Add salt and jaggery. Stir and simmer on medium-low heat until it thickens slightly (about 6–7 minutes). The raw smell of tamarind should disappear. Let cool slightly.

Step 5: Mix Instant Pulihora With Rice (5 mins)

Take the cooled pulihora mix and sprinkle it evenly over 6 cups of cooled cooked rice. Drizzle the remaining 3 tbsp oil over it. Using a flat spatula, gently fold and toss so every grain is coated without crushing the rice (about 4–5 minutes).

Step 6: Serve

Serve the instant pulihora hot or at room temperature with papad or simple yogurt on the side. Learn more about Instant Pulihora Mix Recipe.

Pro Tips From My Kitchen Experience

• Rice Texture Matters: Fluffy and separate grains make the best pulihora. I once rushed and had mushy rice — the mix lost its character.
• Oil Choice: Sesame oil gives the most authentic aroma similar to temple pulihora prasadam.
• Resting Improves Flavor: If you let the mixed rice sit for 10–15 minutes before serving, flavors deepen.
• Green Chillies Variation: I sometimes add 2–3 slit green chillies while tempering for a fresher heat profile.

Chef’s Notes: Substitutions, Storage & Variations

• Substitutions: If tamarind isn’t available, lemon juice (2–3 tbsp) can add sourness, though the flavor shifts slightly. Coconut pieces (3 tbsp) can add texture.
• Make It Ahead: Store the pulihora mix (without rice) in an airtight container in the fridge for up to 1 week. You can also freeze in small portions for 2–3 months.
• Vegetarian & Festive: This recipe is typically vegetarian and often served as prasadam in South Indian temples. Check out Pulihora on Wikipedia for cultural context and variations.

Nutrition Information Per Serving (Approximate)

*Nutrition can vary depending on rice type and oil used. Based on tamarind pulihora mix averages from similar recipes.

When I Visited Tirupati And Pulihora Lessons

When I visited the TTD Official Website and saw prasadam practices, I learned how pulihora is prepared in bulk for temple offerings — the balance of tanginess, spice, and tempering has to be perfect. What surprised me was the simplicity yet depth of flavor achieved with just a few ingredients and mindful timing.

FAQs About Instant Pulihora Mix Recipe

Can I Use Store-Bought Tamarind Paste?

Yes — bottled tamarind paste works. Dilute with warm water (1:1 ratio) to approximate fresh pulp.

Can This Be Mild Instead Of Spicy?

Absolutely. Reduce dried red chillies to 2–3 and omit green chillies.

Is Instant Pulihora Mix Same As Puliyogare Powder?

They are similar but puliyogare powder is a dry spice blend. This recipe’s mix includes a tamarind gravy base for a richer flavor.

Can I Use Brown Rice?

Yes — brown rice adds nutrition. You might need slightly more seasoning to match robust grains.

Serving Suggestions

Instant pulihora pairs beautifully with crispy papad, carrot pickle, or a serving of cool yogurt for contrast. For festival meals or lunch boxes, include a crunchy fry or spiced potato on the side.