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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.
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 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


  • ½ cup oil
  • 1 teaspoon mustard seeds
  • ½ tablespoon 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.