Divine Flavours: Temple Style Pulihora Recipe You Can Make at Home

If there’s one dish that truly captures the soul of South Indian temple cuisine, it’s Pulihora – also known as Tamarind Rice. Often offered as prasadam in temples, pulihora is a perfect blend of tangy tamarind, nutty lentils, fragrant spices, and a generous dash of devotion. This temple-style version brings you that same sacred taste at home – simple, flavorful, and satisfying.
Let’s dive into this traditional recipe that’ll take you straight to those serene temple vibes!

Ingredients
For the Tamarind Paste:
●    Tamarind – lemon-sized ball (soaked in warm water)

●    Turmeric powder – 1/2 tsp

●    Jaggery – 1 tbsp (optional, for mild sweetness)

●    Salt – as per taste

For Tempering:
●    Cooked rice – 2 cups (cooled, with grains separated)

●    Mustard seeds – 1 tsp

●    Urad dal – 1 tsp

●    Chana dal – 1 tsp

●    Dry red chillies – 3 to 4

●    Green chillies – 2 (slit)

●    Curry leaves – a sprig

●    Asafoetida (hing) – a pinch

●    Peanuts – 2 tbsp

●    Sesame seeds – 1 tsp (optional but authentic)

●    Oil – 2 tbsp (preferably sesame oil for temple-style aroma)


Preparation
Step 1: Make the Tamarind Extract
●    Soak the tamarind in warm water for 10–15 minutes.

●    Squeeze and extract the thick pulp. Strain it and keep it aside.

●    In a pan, heat a tsp of oil, add the tamarind pulp, turmeric, jaggery, and salt.

●    Cook until the raw smell disappears and it becomes a thick paste. Set aside.

Step 2: Tempering the Spices
●    Heat sesame oil in a wide pan.

●    Add mustard seeds and let them splutter.

●    Add chana dal, urad dal, peanuts, dry red chillies, green chillies, curry leaves, and a pinch of hing.

●    Fry until the dals turn golden and the peanuts are roasted.

●    Add the sesame seeds at the end and give it a quick stir.

Step 3: Combine with Rice
●    Add the tamarind paste to the tempering and mix well. Let it cook for 1–2 minutes.

●    Turn off the flame and mix in the cooled rice.

●    Combine everything gently so the rice grains remain intact and get evenly coated with the paste.


 Temple Tips:
●    Let the pulihora sit for at least 30 minutes before serving – this resting time helps the flavors to absorb beautifully.

●    Use short-grain rice like sona masoori for an authentic texture.

●    Avoid onions and garlic for a true temple-style experience.


Serving Suggestion:
Serve pulihora with a dollop of ghee, some crispy papad, or simply enjoy it as it is. This dish is not just food – it’s a memory, a tradition, and a taste of the sacred.

Whether it’s for a festive offering, a lunchbox special, or a soulful weekend meal, this temple-style Pulihora recipe is your key to a divine culinary experience.
Try it, taste it, and feel the tradition unfold in every bite.

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