Pulihora Temple Style Andhra Recipe Ingredients Cooking Steps

Know the details about the Pulihora Temple Style Andhra Recipe Ingredients Cooking Steps, Andhra Style Telugu Pulihora Cooking Procedure

Divine Delight: Temple-Style Andhra Pulihora Recipe


Pulihora, also known as Tamarind Rice in English, is a tangy and spicy rice dish that is a staple in South Indian cuisine. The temple-style Andhra Pulihora is particularly revered for its unique taste and significance in religious rituals. This simple yet flavorful dish is often offered as ‘prasadam’ (a devotional offering made to a god) in temples.

Pulihora Temple Style Andhra Recipe Ingredients Cooking Steps


The significance of Pulihora extends beyond its delightful taste. It’s commonly prepared during festivals and special occasions. As an integral part of religious ceremonies in Andhra Pradesh, Pulihora is often the first choice for ‘prasadam’ because it stays fresh for a long time without refrigeration.


Ingredients and Quantity

Here’s what you’ll need:

  1. Rice – 2 cups
  2. Tamarind pulp – 1 cup
  3. Green chilies – 6
  4. Turmeric powder – 1 tsp
  5. Roasted peanuts – 1/2 cup
  6. Chana dal (Split Bengal Gram) – 2 tbsp
  7. Urad dal (Split Black Lentils) – 2 tbsp
  8. Mustard seeds – 1 tsp
  9. Dried red chilies – 2
  10. Curry leaves – a few
  11. Asafoetida (Hing) – a pinch
  12. Salt – to taste
  13. Oil – 4 tbsp

Nutritional Information

A single serving of Pulihora contains approximately:

  • Calories: 260
  • Carbohydrates: 40g
  • Protein: 5g
  • Fat: 8g

Please note, these values can vary based on the exact quantity of ingredients used.

Preparation Time and Cooking Time

  • Preparation Time: 20 minutes
  • Cooking Time: 30 minutes

Cooking Steps Overview

Here’s a brief overview of the cooking process:

  1. Cook the rice and set it aside.
  2. Prepare the tamarind pulp.
  3. In a pan, prepare the tempering with oil, mustard seeds, dal, peanuts, chilies, curry leaves, and asafoetida.
  4. Add the tamarind pulp, turmeric powder, and salt.
  5. Mix the cooked rice with the tamarind mixture.

Step-by-Step Cooking Procedure

  1. Cook the Rice: Rinse the rice thoroughly and cook until it’s done. Ensure the grains are separate and not mushy. Set aside to cool.
  2. Prepare the Tamarind Pulp: Soak tamarind in warm water for about 15 minutes. Squeeze to extract the pulp and strain.
  3. Prepare the Tempering: Heat oil in a pan. Add mustard seeds, chana dal, urad dal, peanuts, green chilies, dried red chilies, curry leaves, and asafoetida. Sauté until the dals turn golden brown and the peanuts are roasted.
  4. Add the Tamarind Pulp: To the same pan, add the tamarind pulp, turmeric powder, and salt. Let it simmer until the raw smell of tamarind goes away.
  5. Mix with Rice: Finally, add the cooked rice to the tamarind mixture and mix gently. Ensure all the rice is well coated with the tamarind mixture.
  6. Serve the Pulihora warm or at room temperature.


  • Use a wide pan while mixing the rice to prevent breaking the grains.
  • You can add a bit of jaggery to balance the tartness of tamarind if desired.

Things to Know

Pulihora can be stored for up to two days at room temperature, making it a perfect choice for travel.


Q: Can I use basmati rice for Pulihora? A: Yes, you can use basmati rice. However, traditionally, short-grain rice is used for this dish.

Q: Can I add other vegetables to this dish? A: While traditional temple-style Pulihora doesn’t include vegetables, you can customize the recipe to your liking.

Enjoy the divine taste of tradition with this Temple-Style Andhra Pulihora recipe. Happy cooking!

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