Pulihora Temple Style Andhra Best Tamarind Rice
Pulihora Temple Style Andhra Recipe Ingredients Cooking Steps
Pulihora Temple Style Andhra is a beloved South Indian tamarind rice preparation offered as prasadam in temples and celebrated in Telugu homes. This tangy, spicy, and aromatic rice has deep roots in temple traditions and culinary culture across Andhra Pradesh and other South Indian states, served during festivals, poojas, and special occasions. Pulihora, also known as tamarind rice or chintapandu pulihora, embodies a perfect balance of sourness, saltiness, and spice that reminds devotees and food lovers alike of sacred food traditions and comfort at home. For more details, check the Incredible India.
Recipe Card
| Prep Time | 20 mins |
|---|---|
| Cook Time | 30 mins |
| Servings | 4 servings |
| Difficulty | Medium |
Ingredients With Exact Quantities
Below is the authentic ingredient list for making Pulihora Temple Style Andhra at home — measured for precision and taste:
- Rice (long grain or sona masoori) – 2 cups uncooked (yields ~4 cups cooked rice)
- Tamarind pulp – ½ cup (about lemon-size ball soaked and squeezed)
- Sesame oil (gingelly oil) – 3 tbsp
- Mustard seeds – 1 tsp
- Urad dal – 1 tbsp
- Chana dal – 1 tbsp
- Roasted peanuts – ¼ cup
- Dry red chilies – 4–6
- Green chilies – 2, slit lengthwise
- Curry leaves – 2 sprigs
- Turmeric powder – ½ tsp
- Asafoetida (hing) – ¼ tsp
- Salt – 1½ tsp (adjust to taste)
- Jaggery – 1 tsp (optional, to balance sourness)
Step-By-Step Instructions
1. Cook The Rice (0–20 mins)
Wash 2 cups of rice thoroughly until water runs clear. Add to a pot with 4 cups of water. Cook covered on medium heat until grains are tender and water is absorbed, about 15–18 minutes. Remove from heat and spread rice on a large plate to cool. Fluffy, separate grains make the best Pulihora. Understanding Pulihora Temple Style Andhra is essential.
2. Prepare Tamarind Pulp (0–15 mins)
While the rice cooks, soak a lemon-sized ball of tamarind in ½ cup warm water for 10 minutes. Mash and strain to extract the pulp, discarding fibers and seeds. You should have about ½ cup sour tamarind water. This tang is the soul of Pulihora.
3. Tempering The Spices (20–30 mins)
Heat 3 tablespoons sesame oil in a heavy pan over medium flame (about 2 minutes). Add 1 teaspoon mustard seeds and let them pop (1 min). Add 1 tbsp urad dal and 1 tbsp chana dal and fry until golden (2–3 mins). Add dry red chilies, green chilies, curry leaves, and a pinch of asafoetida; fry 1–2 minutes until aromatic.
4. Cook Tamarind Sauce (30–35 mins)
Stir in the tamarind pulp, ½ teaspoon turmeric, and salt. Cook on low heat for about 5–6 minutes until the raw smell of tamarind disappears and the mixture thickens slightly. Add jaggery if using; this balances tartness with a subtle sweet undertone. This relates to Pulihora Temple Style Andhra.
5. Mix Rice And Tempering (35–40 mins)
Turn off the flame. Add the cooled cooked rice to the tamarind sauce in batches, gently folding to coat each grain. Keep the flame off or very low while mixing to avoid mushiness.
6. Add Crunch And Serve (40–45 mins)
Sprinkle roasted peanuts evenly and mix lightly. The crunchy peanut texture contrasts beautifully with tangy rice. Serve warm or at room temperature with papad or curd.
Pro Tips From Personal Cooking Experience
- I visited the famous Tirumala Tirupati Temple and noticed Pulihora served as prasadam has a distinct mustard aroma — they use generous curry leaves and fresh green chilies — do the same for authenticity. TTD Official Website
- Cooling rice on a flat tray before mixing improves texture — grains remain separate rather than sticky.
- If you love extra tang, add a teaspoon of tamarind concentrate, but adjust salt accordingly.
- For a milder version for kids, reduce dry chilies and skip green chilies.
Chef’s Notes
Substitutions
If you don’t have sesame oil, use groundnut oil — it still gives a rich flavor. Jaggery is optional but brings out balanced sourness. Learn more about Pulihora Temple Style Andhra.
Storage Tips
Store Pulihora in an airtight container in the refrigerator up to 2 days. Reheat on low flame; add a splash of hot water to revive moisture if rice seems dry.
Nutrition Information Per Serving (Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 340 kcal |
| Carbohydrates | 62 g |
| Protein | 6 g |
| Fat | 10 g |
| Fiber | 3 g |
| Sodium | 600 mg |
This nutrient breakdown is based on typical servings of tamarind rice with peanuts and standard tempering. Actual values can vary based on specific ingredients and portion size.
Frequently Asked Questions
What Is The Difference Between Andhra Pulihora And Other Pulihora?
Andhra Pulihora often uses sesame oil and a more pronounced tempering with curry leaves and green chilies, reflecting local Andhra temple styles.
Can I Make Pulihora Ahead Of Time?
Yes — you can prepare tamarind pulp and spice mix ahead. Store pulp in fridge up to a week. Combine with freshly cooked rice when ready to serve.
Why Is Tamarind Used In Pulihora?
Tamarind gives the signature tangy taste that defines Pulihora. The word “puli” means sour — hence its central role in this dish.
Can Pulihora Be Vegan?
Yes — this recipe is entirely plant-based and suitable for vegan diets.
Conclusion
Pulihora Temple Style Andhra is more than just a rice dish — it’s a cultural experience linking centuries of temple traditions with modern kitchens. Its tang, spice, and texture evoke memories of festivals, family gatherings, and spiritual offerings. I personally recommend mastering this recipe once — the subtleties of flavor will keep you returning to it for special occasions and everyday meals alike.
