Recipe for Temple-Style Pulihora (Tamarind Rice)

Pulihora, also known as Tamarind Rice, is a classic South Indian dish that holds a special place in many households and temples. The temple-style pulihora is unique, often characterized by its simplicity, divine aroma, and the love with which it is prepared as a prasadam (offering). This dish is a delightful combination of tangy, spicy, and slightly sweet flavors, making it a favorite for many. Let's dive into this authentic recipe and learn how to make the perfect temple-style pulihora at home.
Ingredients:
●    Rice: 1 cup (preferably sona masoori or any medium-grain rice)
●    Tamarind: A small lemon-sized ball
●    Turmeric powder: 1/2 teaspoon
●    Green chilies: 4-5, slit lengthwise
●    Dry red chilies: 2-3
●    Asafoetida (hing): A pinch
●    Curry leaves: 1 sprig
●    Mustard seeds: 1 teaspoon
●    Chana dal: 1 tablespoon
●    Urad dal: 1 tablespoon
●    Peanuts: 2 tablespoons
●    Sesame oil: 2 tablespoons (you can use any oil, but sesame oil gives a distinct flavor)
●    Salt: To taste
●    Jaggery: A small piece (optional, for a hint of sweetness)
●    Turmeric powder: 1/2 teaspoon
●    Water: 2 cups (for cooking rice)

Instructions:
1. Cook the Rice:
●    Start by cooking the rice. Wash it thoroughly and cook it with 2 cups of water. Once done, spread the rice on a plate and allow it to cool. This helps in preventing the rice grains from sticking together.

2. Prepare Tamarind Extract:
●    Soak the tamarind in warm water for about 15-20 minutes. Once it softens, extract the juice by squeezing the tamarind and discard the pulp. Set the tamarind juice aside.

3. Prepare the Pulihora Masala:
●    Heat sesame oil in a pan. Add mustard seeds and let them splutter.
●    Add chana dal, urad dal, and peanuts. Fry until they turn golden brown.
●    Add dry red chilies, green chilies, curry leaves, and asafoetida. Sauté for a minute.
●    Pour in the tamarind extract, turmeric powder, salt, and jaggery. Mix well and cook on medium heat until the mixture thickens and the oil separates from the masala.

4. Mix the Rice with the Masala:
●    Once the masala is ready, let it cool slightly off the heat.
●    Gently mix the cooled rice with the prepared tamarind masala. Ensure the masala coats the rice evenly.
●    Taste and adjust salt if needed.

5. Let it Rest:
●    Allow the pulihora to rest for at least 30 minutes before serving. This resting period helps the flavors to blend beautifully.

6. Serve:
●    Your temple-style pulihora is now ready to be served. It can be enjoyed as is or with a side of curd (yogurt) or papad.
Tips:
●    Use fresh ingredients: Fresh curry leaves and high-quality tamarind make a significant difference in the taste.
●    Sesame oil: Using sesame oil not only enhances the flavor but also brings out the authentic temple-style taste.
●    Balance the flavors: The balance of tanginess from tamarind, spiciness from chilies, and a slight sweetness from jaggery is key to a perfect pulihora.
This temple-style pulihora is not just food; it's a soulful experience. Whether you are making it as an offering or just for a regular meal, this recipe will surely bring a touch of divinity to your kitchen. Enjoy!