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pulihora-pesarapappu boorelu

Oct 17th, 2009 | By | Category: All Recipes, Dal Recipes, Featured recipes, Festival Recipes, Lunch Box Recipes


Happy Diwali to all my readers and their families. Let me guess whats going on back home!  Homes lit up with bright lights, sweet shops over flowing with people, and everyone can’t seem to stop munching their favorite dishes. Festive dishes are best loved just the way we always had them as kids. We simply can’t help the fact that we love food just the way our grandmothers or mothers used to make it. Since it’s all about memories this diwali, I decided to bring my dear readers something from my nannamma’s (grandma’s) kitchen that would light up your plates & palettes. Tamarind Rice aka pulihora and pesarapappu boorelu. I have blogged recipes for nimmakaya pulihora and purnam boorelu earlier but today’s recipes calls for tamarind in the pulihora and moong dal/pesarapappu stuffing for the boorelu.  Here’s how we make them:

Pulihora (Serves 4 persons)


3 cups raw rice ( I used sona masoori)

Large lemon sized tamarind (Soak in 1/2 cup hot water and extract the pulp)

5 dried red chillies (roughly broken with your fingers)

4 tbsp cooking oil

10-12 curry leaves

1 ½ tsp turmeric

Salt to taste

2 pinches of hing/asofetida

For the popu/tadka

2 tsps cooking oil

3 tbsp peanuts (roast them on low flame with 1 tsp oil and set aside0

2 tbsp senagapappu (chana dal)

1 tsp jeera (cumin seeds)

1 tsp avalu (mustard seeds)

8 green chilies (slit lengthwise) – adjust to your spice levels

10-12 curry leaves

How To:

  • Cook the rice so the grains remain separate, allow to cool and work with your hands or with the back of flat spoon to remove lumps out of the rice. Alternatively, you can spread rice in a wide plate when hot and allow to cool.
  • In a sauce pan, add tamarind paste, dried red chillies, oil, turmeric, curry leaves, salt, and asofetida/hing. On medium flame bring it to boil then reduce flame and cook for about 10-15 mts or till the paste turns thick yet flowing in consistency and the oil separates. Turn off the flame and set aside to cool. This step will yield about one cup of paste.
  • In a pan/kadhai heat oil, add senagapappu and fry for a minute till light brown on low flame; Add cumin seeds, mustard seeds, let them splutter. Add green chillies, and curry leaves. Fry for a minute or two on low flame. Set aside to cool.
  • Now add about 3/4 cup of the cooked tamarind paste, roasted peanuts, and the popu/tadka to the rice. Mix well. Cover and leave aside for a couple hours for the flavors to set in. Refrigerate the left over tamarind paste in an airtight container for further use.
  • Serve with yoghurt/curd and boorelu on the side.

Pesarapappu Boorelu (makes about 20 boorelu)


1 cup minapappu (whole urad dal)

2 cups raw rice

2 tsps sugar

pinch of salt

oil for deep frying

For the Stuffing:

1 cup pesarapappu (yellow moong dal. Soak in water for 4-5 hours, grind with 1 cup of water like idly batter)

1 cup grated coconut

1 ¼ cup sugar

¼ + 3 tbsps of water

2 tsps elaichi powder (cardamom powder)

1 tsp ghee

pesarapappu boorelu stuffing

pulihora -pesarapappu boorelu

How To:

  • Soak minapappu and rice overnight, grind it to smooth batter(the batter should be slightly thick than dosa batter consistency), cover and leave aside in a warm place for 3 hours. Add pinch of salt, sugar. Mix well. Cover and keep aside while we prepare the stuffing.
  • Pressure cook the ground moong dal batter like idly’s in an idly stand for 15 mts on low flame. When cool, mash the idly’s that resembles crumbs. Set aside.
  • In a wide sauce pan, add sugar + water, turn on the flame on high, mix well till the sugar dissolves and bubbles start showing up. When the bubbles start forming, stop mixing, and let cook till one string consistency. To check, touch the syrup with your forefinger, then touch your thumb and pull apart gently. If the syrup is ready, then one string is formed and the string does’nt break. The entire process takes about 4 mts. Add elaichi powder, mix and turn off the flame.
  • Now mix grated coconut, crumbs of pesarapappu idly’s, ghee and put it back on medium flame. Cook for another 8-10 minutes stirring continuously till the mixture forms a ball. Turn off the flame, and allow to cool.
  • When the stuffing is warm enough to handle, grease  your palms with little oil or ghee, and make balls as shown in the image above.
  • Heat oil in a wide, deep bottomed vessel. Dip each ball into the rice&dal batter, let it coat evenly. Drop each ball gently into the oil and fry till golden brown in small batches.
  • Serve warm. Left overs can be stored in an airtight container for 3-4 days or 1 week in a refrigerator.
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  1. yummy food…loved that moong dal boorelu

  2. Happy Deepavali to you and your family. Both the dishes look great!..

  3. Happy Diwali to you and yours Sowjanya.

  4. Sowji:

    Happy Diwali to You and Your family. Liked the two recipes. I always failed to make good pulihora. Something or the other went wrong always. Will give your recipe a try this week and I will let You know how it came out this time. Thanks for posting us great and tasty recipes. Take care. Bye.


  5. Sravya,

    Hope you njoyed your diwali. Well, I faced the same problem during my initial days of problem. Everytime I make pulihora it turns out in a different taste. But then, tried this and it never fails. Infact I make the paste in large batches and refrigerate them so I can whip up a one pot dish when I’m lazy 🙂

    Let me know how you liked it when you try.

  6. Mouth watering andhra delicacies

  7. ur pics r looking lovely and yummy .gr8 recipes they need more effort then regular purna lu i think any way u may feel happy by c ing them forgetting ur tiredness

  8. hey….i have a tip with goes and enhances the taste of the pulihora…apart from all the ingredients mentioned above…one could add a piece of jaggery to the tamarind paste which would do magic to the dish…dont quickly jump into concl that it mite sweeten d dish…it wl nt…it wd only do wt is necesary….try it for urself

  9. Thanks for the tip priya,

    I do add jaggery for a different version of pulihora that I make with sesame seeds. Will try out your tip next time.

  10. happy diwali. I wish your recipes(method of preparation) help many youngsters and forced batchlors like me.Oflate certain preparations are uploaded and shown through youtube which will may help first timers to understand method of preparation bettter. for examplle you did not mention that groundnuts should be fried first while preparing pulihora and the order in which they have to be fried,time taken normally on each item and what are the optionals which can be excluded or included. I wish you peace and prosperity on diwali.

  11. Hi Manmohan,

    Thanks for dropping by. Please go thru the entire recipe. It is clearly mentioned to roast the peanuts in oil in the ingredients section and add them along with the tamarind paste.

    Thanks for suggestion regarding the timings not being mentioned. I’ll try to update as much as possible.

  12. Wow Very Nice Recipe !!! Simply delicious

  13. Hi, the pesarattu boorelu looks really mouth watering. but i was wondering since u r soaking the dal, grinding, cooking and adding the sugar syrup, elaichi and ghee, can these balls be eaten just like that. you know without the deep frying again in oil.Thanks.

  14. thank you ever so much for your recipes. it must have taken you alot of time to get it on the net. im gonna try pulihora tomorrow. rasam and egg pulusu next week. you truly inspired me. really appreciate your hard work. god bless you and your family

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