6 - Pulihora Varieties 🍚

🥥 Coconut Pulihora

Mild, creamy, coconut taste.

🥥 Coconut Pulihora

Ingredients:

  • Cooked rice – 3 cups
  • Fresh grated coconut – 1 cup
  • Green chilies – 4 (slit)
  • Dry red chilies – 2
  • Mustard seeds – 1 tsp
  • Urad dal – 1 tsp
  • Chana dal – 1 tsp
  • Peanuts – 2 tbsp
  • Curry leaves – 10
  • Turmeric – 1/4 tsp
  • Salt – to taste
  • Oil – 3 tbsp

Method:

  1. Cook rice and cool it.
  2. Heat oil, add mustard seeds, lentils, and peanuts. Fry until they turn golden brown.
  3. Add green chilies, red chilies, curry leaves.
  4. Add grated coconut, turmeric, salt, sauté 1 min.
  5. Mix with rice and rest for 5 minutes.

🥭 Mango Pulihora

Tangy, spicy, summer special.

🥭 Mango Pulihora

Ingredients:

  • Cooked rice – 3 cups
  • Raw mango grated – 1 cup
  • Green chilies – 4
  • Dry red chilies – 2
  • Mustard seeds – 1 tsp
  • Urad dal – 1 tsp
  • Chana dal – 1 tsp
  • Peanuts – 2 tbsp
  • Curry leaves – 10
  • Turmeric – 1/4 tsp
  • Salt – to taste
  • Oil – 3 tbsp

Method:

  1. Cook rice and cool it.
  2. Heat oil, add mustard, dals, peanuts.
  3. Add green chilies, red chilies, curry leaves, turmeric.
  4. Add grated mango, salt, sauté 2 mins.
  5. Mix with rice and rest 10 mins.

🍎 Pomegranate Pulihora

Sweet-sour, fruity taste.

🍎 Pomegranate Pulihora

Ingredients:

  • Cooked rice – 3 cups
  • Pomegranate juice – 3/4 cup
  • Green chilies – 3
  • Mustard seeds – 1 tsp
  • Urad dal – 1 tsp
  • Chana dal – 1 tsp
  • Peanuts – 2 tbsp
  • Curry leaves – 10
  • Salt – to taste
  • Oil – 3 tbsp

Method:

  1. Cook rice and cool it.
  2. Heat oil, add mustard, dals, peanuts.
  3. Add chilies, curry leaves.
  4. Add pomegranate juice, salt (do not boil much).
  5. Mix with rice, garnish with fresh seeds.

Tamarind Pulihora

Tangy, mildly spicy, nutty.

Tamarind Pulihora

Ingredients:

  • Cooked rice – 3 cups
  • Tamarind – lemon-sized ball (soaked in warm water)
  • Green chilies – 3 (slit)
  • Red chilies – 2
  • Turmeric – 1/2 tsp
  • Salt – to taste
  • Mustard seeds – 1 tsp
  • Urad dal – 1 tsp
  • Chana dal – 1 tsp
  • Peanuts – 2 tbsp
  • Curry leaves – 10
  • Hing (asafoetida) – a pinch
  • Oil – 3 tbsp

Method:

  1. Soak tamarind in warm water, extract thick juice.
  2. Heat oil, add mustard seeds, dals, peanuts, curry leaves, red chilies, hing.
  3. Add green chilies, turmeric, salt, and tamarind extract. Cook until oil separates.
  4. Mix the prepared tamarind paste with cooked rice gently.
  5. Rest for 15 minutes before serving for flavors to blend.

🍋 Lemon Pulihora

Light, refreshing, best for travel.

🍋 Lemon Pulihora

Ingredients:

  • Cooked rice – 3 cups
  • Lemon juice – 2 tbsp
  • Green chilies – 4
  • Dry red chilies – 2
  • Mustard seeds – 1 tsp
  • Urad dal – 1 tsp
  • Chana dal – 1 tsp
  • Peanuts – 2 tbsp
  • Curry leaves – 10
  • Turmeric – 1/4 tsp
  • Salt – to taste
  • Oil – 3 tbsp

Method:

  1. Cook rice and cool it.
  2. Heat oil, add mustard, dals, peanuts.
  3. Add chilies, curry leaves, turmeric.
  4. Turn off flame, add lemon juice, salt.
  5. Mix with rice and serve.

🍅 Tomato Pulihora

Tangy, spicy, slightly sweet with tomato freshness.

🍅 Tomato Pulihora

Ingredients:

  • Cooked rice – 3 cups
  • Ripe tomatoes – 3 (chopped)
  • Green chilies – 3 (slit)
  • Red chilies – 2
  • Turmeric – 1/2 tsp
  • Jaggery – 1 tsp (optional, balances tanginess)
  • Salt – to taste
  • Mustard seeds – 1 tsp
  • Urad dal – 1 tsp
  • Chana dal – 1 tsp
  • Peanuts – 2 tbsp
  • Curry leaves – 10
  • Hing (asafoetida) – a pinch
  • Oil – 3 tbsp

Method:

  1. Heat oil, add mustard seeds, dals, peanuts, curry leaves, red chilies, and hing.
  2. Add slit green chilies and chopped tomatoes, sauté until soft and mushy.
  3. Mix in turmeric, salt, and jaggery (if using). Cook until oil separates.
  4. Combine the prepared tomato mixture with cooked rice gently.
  5. Rest 10 minutes before serving for flavors to blend.