Bulgur/Burghol Puliyodharai

By Priya Srinivasan - I Camp in My Kitchen - Sunday, December 29, 2013

I m drafting this post for the past 3 days. yes, will start typing and immediately one of the boys will come calling my name. Both the kiddo's and daddo are at home. Daddo is sick with some eye-infection and to top it all elder one's vacation. So, i m running all around like a headless chicken!!! Phew, Whoever said being @ home is easy, i welcome them to come and stay @ my place for a day and get a taste of it!!
Coming to the recipe, it is inspired from Chandra Padmanabhan's Simply South cookbook. The Original recipe used Lapsi or Broken wheat, but i have made this with Bulgur/Burghol. The puliyodharai was so yum and hubby dear couldn't make it out that it is not rice. A very healthy alternative for rice. I served this with some potato raita and capsicum-carrot subzi, an wholesome meal.

Inspired from : Simply South by Chandra Padmanabhan
1.5 Cups Burghol/Bulgur/Broken Wheat
1 Lime-sized ball of tamarind
1 tbsp ghee
2 tbsp broken cashewnuts
Salt to taste
1 sprig curry leaves

To Roast and Grind
1 tsp dehusked black gram dal/Urad dal
1 tsp dehusked green dal/Moong dal
5-6 nos dried red chilies
1 tsp white sesame seeds
1.5 tsp fenugreek seeds/methi
1/2 tsp hing/asafoetida
1/2 tsp black peppercorns
1 sprig curry leaves

1/2 cup oil
1 tsp mustard seeds
1/2 tbsp husked bengal gram/chana dal
1/2 cup shelled peanuts

  • Wash Burghol/Bulgur well and pressure cook it with enough water for  2 whistles. Keep aside until use.
  • Soak tamarind in warm water and extract about 1.5cups of tamarind extract, discard the pulp.
  • Roast all ingredients given under Roast n grind  together, until golden and aromatic, grind it to a fine powder. 
  • Heat oil in a pan, fry cashewnuts until golden brown, drain and set aside.
  • In the same pan, heat oil for  tempering, splutter mustard seeds, add gram dal and peanuts. When they turn golden brown, add tamarind extract, ground spice powder and salt to it.
  • Let it cook in a medium flame, until all of the water evaporates, and it turns into a jam-like consistency. Remove from stove. Add cooked bulgur/burghol to and mix well. 
  • Serve Hot with any spicy curry or raita. i served it along Capsicum-Carrot subzi and potato raita.
This goes to CCChallenge, hosted by +Srivalli Jetti @Cooking4allseaons.
Sending this to Kids Delight - Cooking with Whole grains happening @ My Cooking journey, event by +Srivalli Jetti 

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  1. Wow what an idea :) this healthy puliyodharai looks super yummy and very interesting dear :)

  2. great idea of making puliyodharai with bulgur... very healthy...

  3. even i was planning to do this priya :) well made..

  4. Indeed a nice alternative to rice! Looks tasty and love the side dishes too :)

  5. I can totally relate to the 1st paragraph :) Great thought & Presentation, Priya!

  6. Nice idea Priya,never thought of making puliodharai with broken wheat,sounds inviting...

  7. so healthy and delicious...fyi - bulgur is the same as cracked wheat/lapsi

  8. That is a great variation to pulihora with rice.. Nutritious and delicious.


Thanks a Lot for taking your time out and Visiting my Kitchen!!!!! Your Valuable Comments keep me going!!! Feel free to ask your doubts , i will definitely try reply you back. Good Day!!!