Vegan Tamarind Rice (Pulihora)
Pulihora is one of those dishes that proves plant-based eating never has to mean bland or boring. The tangy punch of tamarind is the star here, cooked down with turmeric, jaggery, and a crackling tempering of mustard seeds, curry leaves, chana dal, and urad dal until it transforms into something deeply savory and complex. Toasted peanuts get folded in at the end, adding a satisfying crunch that plays beautifully against the soft, golden-yellow rice. Every single ingredient in this recipe is naturally free of animal products, so there's no swapping or substituting required — it's just good food, exactly as it was meant to be made. The technique of cooling the rice before folding it into the tamarind mixture is a small but important step that keeps the grains separate and lets every bite soak up maximum flavor. This recipe serves four and works just as well at room temperature as it does warm, making it a fantastic option for packed lunches or a relaxed weeknight dinner.
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups long-grain white rice (such as sona masoori or basmati)
- 2 ¾ cups water
For the tamarind tempering
- 3 tbsp tamarind paste (or ¼ cup tamarind concentrate, thinned with 2 tbsp water)
- 3 tbsp neutral oil (such as sunflower or canola oil)
- 1 tsp black mustard seeds
- 1 tsp chana dal (split chickpeas)
- 1 tsp urad dal (split black lentils)
- 2 dried red chilies, broken in half
- ¼ tsp asafoetida (hing)
- 10–12 fresh curry leaves
- 1 tsp ground turmeric
- 1 ½ tsp salt, plus more to taste
- 1 tsp jaggery sugar or coconut sugar
- ⅓ cup raw peanuts
- 1–2 fresh green chilies, slit lengthwise (optional)
Instructions
- 1
Combine the rinsed rice and water in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover tightly, and cook for 15 minutes, until the water is fully absorbed and the rice is tender. Remove from the heat and let it rest, covered, for 10 minutes. Spread the cooked rice onto a large plate or sheet pan and allow it to cool to room temperature — the grains should be separate and not sticky.
- 2
Heat the oil in a large skillet or wok over medium heat. Add the peanuts and cook, stirring frequently, for 3–4 minutes until they are golden and fragrant, watching closely as they can brown quickly. Transfer the peanuts to a small bowl and set aside.
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