Nimmakaya Pulihora Recipe Ingredients Step By Step Easy

Know the details about the Nimmakaya Pulihora Recipe Ingredients Step By Step Easy, Nimmakaya Pulihora South Indian Recipe Procedure

Nimmakaya Pulihora Recipe: A Tangy Delight from South India

South Indian cuisine is renowned for its rich flavours, vibrant colours, and varied textures. One such iconic dish is Nimmakaya Pulihora, also known as Lemon Rice. This simple, tangy, and aromatic dish is a staple in every South Indian household. This blog post will guide you through the importance, recipe, nutritional information, cooking and preparation time, step-by-step procedure, and more about this beloved dish.

Nimmakaya Pulihora Recipe Ingredients Step By Step Easy

About Nimmakaya Pulihora

Nimmakaya Pulihora is a popular South Indian dish made from rice, lemon juice, and a tempering of spices. Known for its tangy taste and aromatic appeal, it’s often prepared during festivals, celebrations, or as a quick fix for unexpected guests.


In South India, Nimmakaya Pulihora is not just a meal; it’s an emotion! It’s often offered as ‘prasadam’ in temples and is an essential part of festive meals.


Here’s the detailed recipe for Nimmakaya Pulihora:


  • Cooked Rice: 2 cups
  • Lemon Juice: 4 tablespoons
  • Turmeric Powder: ½ teaspoon
  • Salt: to taste
  • For Tempering:
    • Mustard Seeds: 1 teaspoon
    • Urad Dal: 1 teaspoon
    • Chana Dal: 1 teaspoon
    • Green Chilies: 2-3, slit
    • Dried Red Chilies: 2
    • Asafoetida (Hing): a pinch
    • Curry Leaves: a few
    • Peanuts: 2 tablespoons
    • Oil: 2 tablespoons

Cooking Time: 20 minutes

Preparation Time: 10 minutes

Nutritional Information: A serving of Nimmakaya Pulihora provides around 200 calories, with a good balance of carbohydrates, proteins, and fats.

Cooking Steps Overview

The cooking process for Nimmakaya Pulihora is simple and quick. You start by preparing the tempering, then mix it with cooked rice, and finally, add lemon juice.

Step-by-Step Cooking Procedure

  1. Heat oil in a pan and add mustard seeds. Once they splutter, add urad dal, chana dal, peanuts, green chilies, dried red chilies, and curry leaves.
  2. Sauté until the dals and peanuts turn golden brown. Then add turmeric powder and asafoetida.
  3. Turn off the heat and add the lemon juice and salt. Mix well.
  4. Finally, add the cooked rice to this mixture and mix gently until the rice is evenly coated with the tempering.
  5. Serve hot and enjoy your homemade Nimmakaya Pulihora!


  • Always use cold, leftover rice for the best results as it helps prevent the grains from breaking while mixing.
  • Adjust the amount of lemon juice according to your taste.

Things to Know

  • Nimmakaya Pulihora can be stored in an airtight container for up to two days.
  • It pairs well with pickle, yogurt, or papad.

Frequently Asked Questions

Q: Can I add other vegetables to Nimmakaya Pulihora?

A: Yes, you can add vegetables like carrots or peas to make it more nutritious, but traditionally, Nimmakaya Pulihora is made without any veggies.

Q: What can I serve with Nimmakaya Pulihora?

A: Nimmakaya Pulihora can be served with a side of pickle, yogurt, or papad. It also tastes great on its own!

Nimmakaya Pulihora is a testament to the simplicity and richness of South Indian cuisine. Packed with flavours, it’s an easy-to-make dish that guarantees to satisfy your taste buds.

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