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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 mins
Cook Time20 mins
Total Time40 mins
Course: Instant Mix For Rice
Cuisine: Indian (South Indian)
Author: Padma Veeranki


  • 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


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


  • 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.