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A big shout out to all the incredible women out there…..We often leave our appreciation unspoken!! Today we all say HAPPY WOMEN’S DAY 🙂 Have you wished all the women you know yet??….If not, you know what to do!! Coming to todays recipe, it has got nothing to do with Women’s day, but it’s about UGADI, the Telugu New Year that’s approaching soon. So, it’s time to dish out some traditional recipes prepared for this occasion. For what seem to have taken an insanely long time, I finally made this Pulihora Pulusu Recipe on my blog.

The main highlight of Pulihora Pulusu is the flavour explosion you experience in your mouth…There’s the heat from the chillies, the spice from the ginger, the tanginess from the tamarind and the slight sweetness lingering in your mouth from the jaggery…..It’s heavenly!!!

Though this takes a bit of time to prepare compared to its easier counterpart “Lemon Rice Recipe“, it is definitely not labour intensive. There is really not a specific measurement….you don’t need to follow the recipe to T. It totally depends on your tastebuds and one’s own requirement of spice, heat and tanginess.

As simple as it looks, it needs quite a bit of practice to get all the proportions right!!……But, I know you guys are smart !!

Off to Pulihora Pulusu Recipe!!

Steps to follow for Pulihora Pulusu Recipe:

Soak split Bengal gram in hot water for about 15 minutes.
Soak tamarind in 1 cup of hot water for about 15 minutes.
Slice ginger into thin strips, slit green chillies lengthwise and keep rest of the ingredients ready.

Extracting Tamarind Pulp:

Using you hands, squeeze and extract thick tamarind juice.
Now add another half a cup of water, once again squeeze out a second round of juice and strain.
Discard the pulp.

NOTE:

You can use this leftover tamarind pulp to make Rasam or to clean brass idols and vessels.

Let’s Make Pulihora Pulusu:

To the tamarind extract, add turmeric powder, drain and add soaked bengal gram along with peanuts, curry leaves, ginger pieces, green chillies, jaggery, and salt.

Mix well and finally add oil.
Bring this mixture to a boil over low heat with occasional stirring.
Use a deep pan or vessel, so that the extract doesn’t spill out while boiling. You can close with a lid, tilting slightly to keep some opening while cooking.
Let the mixture reduce to 2/3^rd of the quantity. This may take around 15 to 20 minutes.
The Pulihora Pulusu thickens a bit and loses the raw taste of the tamarind. Now you can turn off the heat.

Let the Pulihora Pulusu (Tamarind Rice Paste) cool down completely before storing.
Refrigerate in an airtight jar. Use it as and when required.
This keeps good easily for about a month easily or even longer if you use a lot of oil.
Use a clean and dry spoon to remove pulusu each time.
Check out how to mix PULIHORA….click HERE for the recipe.

Print Recipe

Pulihora Pulusu Recipe | How to make Tamarind Rice Paste | Pulihora Pulusu for Storage

Pulihora Pulusu Recipe in simple terms is a tamarind rice paste to prepare Andhra style Pulihora (Tamarind Rice).

Prep Time20

Cook Time20

Total Time40

Course: Instant Mix For Rice

Cuisine: Indian (South Indian)

Author: Padma Veeranki

Ingredients

2 cups thick Tamarind juice, extracted from 2” ball Tamarind
¼ cup Bengal gram, soaked in hot water for 10 minutes
½ tsp Turmeric
2 tbsp Peanuts
2 Sprigs of Curry Leaves
1-2" Ginger, cut into thin strips
12-15 Green Chillies, slit lengthwise
1 tbsp Jaggery powder
2 tsp salt, Adjust to your taste
1 tbsp Sesame Oil, Gingely Oil

Instructions

Extracting Tamarind Juice:

Read the detailed description above.

Making Pulihora Pulusu:

To the tamarind extract, add turmeric powder, drain and add soaked bengal gram along with
peanuts, curry leaves, ginger pieces, green chillies, jaggery, salt oil and mix well.
Bring this mixture to a boil over low heat with occasional stirring.
Let the mixture reduce to 2/3rd of the quantity.
The Pulihora Pulusu thickens a bit and loses the raw taste of the tamarind. Turn off the heat.
Cool completely before storing.
Refrigerate in an airtight jar for about a month and use it as and when required.

Recipe Video

Notes

Adjust spice levels to suit your taste. Remember that the spice levels in the paste reduce with time and also you will be adding Red chillies while tempering and mixing with rice.
Be generous with curry leaves for better flavour.
Always do the tempering only while mixing with the rice. The nuts will lose their crunch if the tempering is done and then stored.
Pulihora Paste can be stored in a refrigerator for about a month easily. Add more oil if you want to store for few more weeks.
Always use a clean and dry spoon to remove the paste.

Do check out the UGADI SPECIAL MENU that I shared last year…

and other PULIHORA RECIPES from blog.

Also check out other collections from blog!!

Many more to come!!…..STAY TUNED!!

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Happy Cooking 🙂

Cheers!!

Padma.