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5 from 1 vote

Karivepaku Pulihora | Curry Leaves Tamarind Rice

Andhra / Telangana special Karivepaku Pulihora - A tangy tamarind rice with the goodness of Curry Leaves.
Prep Time30 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course, Variety Rice
Cuisine: Andhra/Telangana Cuisine, South Indian
Servings: 3
Author: Srividhya G

Ingredients

  • Rice - 1 cup
  • Water - 2 cups + 1 cup
  • Tamarind Paste - 1.5 tbsps or extract 1 cup of juice by soaking small lemon sized tamarind
  • Curry leaves – 1 cup loosely packed
  • Pepper Corns – 1 tsp
  • Ghee / Oil – 1 tsp
  • Salt - 2 tsps

For Tempering

  • Oil - 1 tbsp
  • Turmeric Powder - a pinch
  • Hing - 1/4 tsp
  • Mustard Seeds - 1 tsp
  • Urad Dal - 1 tsp
  • Channa Dal - 1 tsp
  • Peanuts - 1 tbsps
  • Red Chillies - 4

Instructions

Prep - Work

  • Wash and cook the rice in your preferred way by adding two cups of water. Let the cooked rice cool down and set aside.
  • Wash 1 cup of curry leaves and pat it dry. You can keep it under the sun for half an hour or dry them under fan too.
  • If using tamarind paste, mix 1.5 tbsp of tamarind in 1 cup of water or soak small lemon sized tamarind in 1.5 cups of water extract about 1 cup of tamarind juice.

Steps

    Preparing the curry leaves mix

    • Heat the kadai and add two tsps ghee or oil. Add the curry leaves and the black pepper and dry roast until the leaves are crisp.
    • Let it cool and grind into a powder.

    Tempering and Preparing Karivepaku Mix

    • In another kadai or pan, add 1 tbsp of oil.
    • Once the oil is hot, add mustard seeds, urad dal, channa dal, peanuts, hing and red chilies.
    • Saute for a couple of minutes and as they start to splutter, add the turmeric and tamarind extract.
    • Add salt to the mix and bring it to a boil.
    • At that stage add the curry leaf powder and mix well.
    • Bring it to a boil again, and it will slowly start to thicken.
    • As it starts to thicken, turn off the heat. That's it the pulihora mix is ready.
    • Store this mix in an airtight container, and I stayed good for up to 2 weeks. And when required, add it to rice mix to prepare the pulihora like below.

    Preparing the Curry Leaves Pulihora

    • Add the curry leaves paste to the rice and mix well. If required add more ghee and serve hot with fryums or papad.

    Notes

    • For a spicier version, you can add up to 2 to 3 tsps of peppercorns. I love the combo to curry leaves and peppercorns. :-)
    • I did not add jaggery, but a small piece of jaggery can be added to while simmering the tamarind mix.
    • You wash and dry the curry leaves well ahead and make sure you roast the curry leaves until they are crisp.
    • Adjust salt and spice as per your preference.
    • You can use oil instead of ghee for the vegan version.
    Adapted from Cooking 4 All Seasons