Bulgur Puliyodharai |Burghol Tamarind rice

Bulgur puliyodharai, is almost a one pot meal. Lip-smacking tamarind sauce, simmered with tempered spices and mixed with soft cooked bulgur. Puliyodharai/pulihora is a rice-based dish, popular in South-India.

Bulgur puliyodharai

What is Bulgur/Burghol

Burghol/Bulgur is a product of whole wheat. It resembles and mistaken for lapsi. But it is different from lapsi. Whole wheat is par-cooked and crushed to get various sizes of bulgur. Though it looks similar to cracked wheat, the process makes difference. Since bulgur is pre-cooked, the cooking time of it, is very less in dishes used.

What is this Puliyodharai/Pulihora?

The name puliyodharai, also called pulihora means tamarind rice. The name itself makes many of our taste buds salivate. The heady aroma of tamarind simmered in pounded spices makes this dish a delectable experience of the senses. The same recipe can be made with rice, or any grain, make sure the chosen grain is cooked in proper consistency.

Burghol pulihora

This tamarind rice recipe is an inspiration from Chandra Padmanabhan’s Simply South cookbook. The Original recipe used Lapsi or Broken wheat, but i have made this with Burghol. The puliyodharai was so yum, hubby dear couldn’t make it out that it is not rice.

Some sides to serve with this Bulgur Puliyodharai

Bulgur Puliyodharai|Burghol Tamarind rice

Bulgur puliyodharai, is almost a one pot meal, bulgur/burghol cooked in tamarind sauce. Lip-smacking tamarind sauce, simmered with tempered spices and mixed with soft cooked bulgur.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Indian
Keyword: How to make puliyodharai, How to make tamarind rice, Puliyodharai, Quick tamarind rice
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes


  • 1.5 cups burghol/bulgur
  • 1 lime sized ball of tamarind
  • 1 tbsp ghee or any vegetable oil
  • 2 tbsp broken cashew nuts
  • ¾ tsp salt or to taste
  • a sprig of curry leaves

To Roast and Grind

  • 1 tsp urad dal dehusked black gram dal
  • 1 tsp moong dal dehusked green dal
  • 6 nos red chilies i used round variety
  • 1 tsp white sesame seeds
  • 1.5 tsp fenugreek seeds methi/venthayam
  • ½ tsp hing/asafoetida
  • ½ tsp black peppercorns
  • a sprig of curry leaf


  • 1/2cup oil1tsp mustard seeds1/2tbsp husked bengal gram/chana dal1/2cup shelled peanuts
  • ½ cup oil
  • 1 tsp mustard seeds
  • ½ tbsp chana dal
  • ¼ 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 1.5 cups of tamarind extract, discard the pulp.
  • Roast all ingredients given under Roast ngrind  together, until golden and aromatic, grind it to a fine powder
  • Heat oil in a pan, fry cashew nuts 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.
Curry and raita

This whole grain pulihora is a healthy alternative to rice. I served this delicious pulihora with some potato raita and capsicum-carrot subzi, an wholesome meal.

Some other mixed rice recipes

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