Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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  • 2 cups - rice.
  • 3-4 tsp - tamarind paste.
  • Salt to taste.
  • 4 - green chillies.
  • 2 - red chillies.
  • Chopped coriander leaves.
  • 10 - curry leaves.
  • 1/2 tsp - turmeric powder.
  • 1/2 tsp - cumin seeds.
  • 1/2 tsp - mustard seeds.
  • 1/2 tsp - chopped ginger.
  • 3 tsp - Bengal gram.
  • 3-4 tsp - groundnut.
  • oil.

How to Make Pulihora

  • Cook the rice first and keep it aside. Now take a hollow pan, heat 2-3 spoons of oil for 2 mins. Now add groundnuts, fry lightly.
  • When these are fried, add chopped ginger, cumin seeds, mustard seeds, Bengal gram, red chillies, green chillies and fry to a brown colour.
  • Reduce flame, add 1/2 spoon turmeric powder and tamarind juice and salt sufficient for 2 cups cooked rice.
  • Allow to boil till the tamarind paste becomes thicker and add coriander leaves so that the flavour goes into the mixture.
  • Leave for a minute and turn off the stove.
  • Now mix rice with the mixture completely.
  • Garnish with coriander leaves.
  • For tamarind juice: Take 1/2 cup tamarind, add 1 cup water and leave aside for 10 mins. Extract juice to be used in the mix.
  • Tip: The mixture can be stored in the refrigerator for a week.