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Mar 10, 2013







Why not take a trip down south over dinner tonight? Pullihora rice would certainly be one of the top options in our list.So gear up as Shweta tells you the recipe for this traditional south Indian preparation!


    2 cups of cooked rice
    1tbsp peanuts
    2 tbsp tamarind pulp
    1 tbsp ghee (clarified butter)
    Salt to taste
    ¼ tsp haldi powder (turmeric powder)
    1 tsp mustard seeds
    ¼ tsp asefoetida
    1 tsp chana dal (split Bengal gram)
    1 tsp urad dal (black gram)
    Handful of curry leaves
    2-3 red chillies


  • Add ghee (clarified butter) to a pre-heated pan
  • Allow it to heat for a while
  • Add asefoetida
  • Add mustard seeds
  • Add turmeric powder
  • Add red chillies
  • Add chana dal
  • Add urad dal
  • Add curry leaves
  • Cook the ingredients for a while
  • Tip: to prevent the tadka from burning, keep the gas on medium flame
  • Add peanuts
  • Roast the peanuts for a while
  • Once the peanuts are roasted, add tamarind paste
  • Mix well
  • Add rice to the mixture
  • Mix again
  • Add ½ tsp of salt
  • Mix well
  • Cover the pan and allow the mix to cook for 2-3 minutes on low flame
  • Tip: Best served with coconut chutney or curd

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