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.
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.
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
Ingredients
- 1.5 cups burghol/bulgur
- 1 lime sized ball of tamarind
- 1 tablespoon ghee or any vegetable oil
- 2 tablespoon broken cashew nuts
- ¾ teaspoon salt or to taste
- a sprig of curry leaves
To Roast and Grind
- 1 teaspoon urad dal dehusked black gram dal
- 1 teaspoon moong dal dehusked green dal
- 6 nos red chilies i used round variety
- 1 teaspoon white sesame seeds
- 1.5 teaspoon fenugreek seeds methi/venthayam
- ½ teaspoon hing/asafoetida
- ½ teaspoon black peppercorns
- a sprig of curry leaf
Tempering
- ½ cup oil
- 1 teaspoon mustard seeds
- ½ tablespoon chana dal
- ¼ cup shelled peanuts
Instructions
- 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.
Disclaimer
I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.
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
If you have tried this recipe and like it, give it a star rating or let me know in the comments below. You could also share it with me on Instagram using #icampinmmykitchen and tagging me @priyasrinivasan
You could follow me and my recipes on Facebook | Instagram | Pinterest | twitter
Do you like the recipe, PIN IT
Wow what an idea 🙂 this healthy puliyodharai looks super yummy and very interesting dear 🙂
great idea of making puliyodharai with bulgur... very healthy...
even i was planning to do this priya 🙂 well made..
Indeed a nice alternative to rice! Looks tasty and love the side dishes too 🙂
healthy puliyodharai.
I can totally relate to the 1st paragraph 🙂 Great thought & Presentation, Priya!
Nice idea Priya,never thought of making puliodharai with broken wheat,sounds inviting...
so healthy and delicious...fyi - bulgur is the same as cracked wheat/lapsi
That is a great variation to pulihora with rice.. Nutritious and delicious.
Absolutely love the idea and yes I want some of it. The puliyodharai at Hyderabad I still remember and wish I can eat it yet again. So you will not be surprised if I do start making this idea much to Apeksha's distress!
Looks Interesting. I recently made Bulgur Upma and in that i soak bulgur in hot water for 20 minutes (1:2 ratio) and add to sauted onion with tadka, ginger , green chillies, curry leaves and bulgur added to it and cook for 3-4 minutes and done. i wonder why you have to pressure cook bulgur? why not soak them in tamarind hot water and add tadka and roasted ingredients?
Hi aarthy, yes it can also be made by soaking in tamarind water and tadka.