Pulihora is one of the most popular rice recipes of South India. The feast served in social / religious gatherings will compulsorily contain pulihora. It is easy to make and tasty to eat. Here is how you can make varieties of Pulihora.
Mango i.e Mamidikaaya Pulihora
Mamidikaya pulihora is one of the favorite food items of the Telugu people. They relish the taste during the raw mango season. Mango pulihora is even offered as naivedyam during special poojas.- Prepare with little less tamarind as it becomes too sour on using raw mangoes.
- Take one small sour raw mango.
- Peel off the skin and cut it into very small pieces.
- Add these pieces into pulihora and blend well.
- Relish mamidikaya pulihora.
Lemon Pulihora / Nimmakaya Pulihora
- Prepare pulihora without tamarind
- Take one small juicy lemon and squeeze the juice in pulihora.
- Allow the pulihora to cool down before mixing lemon juice. Do not squeeze lemon juice in hot pulihora as it won't be tasty.
- Mix it well.
- Relish lemon pulihora
Grapefruit / Dabbakaya Pulihora
- Prepare pulihora without tamarind
- Take half a grapefruit and squeeze the juice in pulihora
- Mix it well.
- Relish dabbakaya pulihora.
Sesame Pulihora / Nuvvulu Pulihora
- Prepare pulihora as usual
- Prepare nuvvulu podi i.e sesame powder and mix it with the pulihora