Andhra · One-pot
Pulihora
Andhra tamarind rice
- Energy
- 433 kcal
- Protein
- 10.4 g
- Fibre
- 5.41 g
- Time
- 45 min
Per serving, 112 g.1 Good for lunch or dinner.
One serving gives you
- 12%of the day’s zinc
- 10%of the day’s folate
- 22%of the day’s fibre
- 21%of the day’s protein
Nutrition facts
One serving, 112 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy433 kcal24%
Carbohydrates
- Carbohydrate66.6 g24%
- Fibre5.41 g22%
- Soluble fibre1.31 g
Fats
- Fat13.2 g27%
- Saturated fat limit2.49 g13% of limit
- Monounsaturated fat6.31 g
- Polyunsaturated fat3.71 g
- Omega-63.64 g46%
- Omega-30.06 g6%
- EPA + DHA0 mg
- Cholesterol limit0 mg
Protein and amino acids
- Protein10.4 g21%
- Histidine250 mg42%
- Isoleucine448 mg37%
- Leucine769 mg33%
- Lysine422 mg39%
- Methionine + cystine353 mg59%
- Phenylalanine + tyrosine970 mg115%
- Threonine322 mg77%
- Tryptophan117 mg56%
- Valine533 mg68%
Vitamins
- Vitamin A8.74 µg1%
- Vitamin B10.14 mg10%
- Vitamin B20.07 mg4%
- Vitamin B32.74 mg25%
- Vitamin B50.69 mg14%
- Vitamin B60.15 mg8%
- BiotinNot in the source data
- Folate22.8 µg10%
- Vitamin B120 µg0%
- Vitamin C3.14 mg5%
- Vitamin D0 µg0%
- Vitamin E1.79 mg24%
- Vitamin K7.66 µg14%
Minerals
- Calcium45.7 mg5%
- ChromiumNot in the source data
- Copper0.37 mg21%
- IodineNot in the source data
- Iron2.64 mg9%
- Magnesium62.8 mg17%
- Manganese0.96 mg24%
- MolybdenumNot in the source data
- Phosphorus154 mg15%
- Potassium338 mg10%
- Selenium4.95 µg12%
- Sodium limit396 mg20% of limit
- Zinc1.55 mg12%
Ingredients
Weighed raw, for one serving. Telugu name after each.
15 ingredients
- Rice, raw, milled biyyam67.5 g
- Ground nut palli11.5 g
- Groundnut oil palli nune7.5 g
- Mustard seeds aavalu0.8 g
- Cumin seeds jeelakarra0.5 g
- Chillies, red endu mirapakaya0.6 g
- Curry leaves karivepaku1 g
- Asafoetida inguva0.05 g
- Bengal gram, dal senaga pappu4 g
- Black gram, dal minapa pappu3 g
- Turmeric powder pasupu0.3 g
- Chillies, green - all varieties pachi mirapakaya3 g
- Tamarind, pulp chintapandu10 g
- Jaggery, cane bellam1 g
- Iodized salt (table salt) uppu1 g
Method
About 45 minutes.
- 1
Cook 68 g rice until fluffy and spread on a plate to cool.
- 2
Soak 10 g tamarind, squeeze and cook the thick extract with turmeric, jaggery and salt until it thickens.
- 3
Heat 7.5 g groundnut oil and add mustard seeds, cumin seeds, chana dal, urad dal, broken dry red chilli, curry leaves and a pinch of asafoetida; add 12 g peanuts and fry until crunchy, then the green chilli.
- 4
Mix the tempering and tamarind paste through the rice gently. Rest 30 minutes for the flavours to soak in.