Jan 17, 2011

Lemon Rice - Nimmakaya Pulihora

Pulihora (పులిహార)  is one of the main dishes that can be made on any Indian Festivals. The basic concept of this rice is sourness mixed with turmeric and Indian seasonings. The beautiful color of this rice is given by a natural ingredient Turmeric. Sourness can be achieved by many other ingredients like Lemon, Tamarind, Mango (raw), Indian Grapefruit (దబ్బకాయ) which makes several alternations of this recipe. Happy Sankranthri (సంక్రాంతి శుభాకాంక్షలు ) to all my readers. Enjoy this festive dish with your whole family!!

Short Grain Rice (సోనా మసూరి) - 2 Cups ( uncooked)
Lemon Juice - 1/4 cup
Green Chilies - 5
Red Chilies - 4
Curry Leaves - 10 - 12
Ginger - 1 inch stick
Turmeric Powder - 1 tsp
Yello Split Dal ~ Chana Dal - 1 Tbsp
Urad Dal  1 Tbsp
Mustard Seeds - 1 tsp
Peanuts - 1 Tbsp
Cashew Nuts   - 6
Salt - 2 tsp ( or according to taste)
Shredded Carrot - 2 Tbsp ( for Garnish)
Oil  - 2 Tbsp


  1. Cook the rice according to directions. (for 1 cup use 2 cups of water and cook in rice cooker or pressure cooker)
  2. Transfer the cooked rice into a big platter and let it cool.
  3. Chop 2 to 3 green chilies into thin slices. Add chopped chilies and salt to lemon juice and set a side.
  4. Take a Kadai or Nonstick pan roast the peanuts and cashew nuts until they turn into light brown. Take off them from heat and set aside.
  5. In the same pan add oil to it.Once the oil is hot, add Red Chillies, Followed by Chana Dal, Urad Dal, Turmeric Powder and mustard seeds. 
  6. Once they start spluttering add thinly sliced ginger and green chilies followed by Curry leaves. And at the end roasted Peanuts and Cashew nuts.
  7. Turn off the heat and let it cool for 2 min. And then add this mixture to the rice. And mix all the seasonings gently.
  8. At the end add the lime juice and mix it well. Adjust the lime juice and salt according to taste. Serve this to a platter or bowl and garnish with grated carrots.
Yum! Yum! Yum! the colorful festive dish is ready to make your festival more colorful. Enjoy!

Serving Tip:
For festivals I use freshly cooked rice, other wise you can transform your leftover rice into this beautiful rice as a breakfast item. 

1. Ginger,Grated Carrots and Cashew nuts gives a special taste to this version of Pulihora. (They does not go well with Tamarind Version.)
2. Never add the lemon juice to the hot rice or hot seasoning. That makes it bitter taste. That's why for best results I always add it at the end once everything is cool.


  1. Hi, 1stime here..yummy recipe collecation.
    Gald to follow you...

    Lemon rice looks delicious..

  2. This rice looks absolutely divine. I love the spices and the nuts you used to enrich it.

  3. Hy Mythreyi,
    Am your new follower now...wonderful space you have..keep delicious posts coming..
    check out mine sometime..
    Tasty appetite

  4. Thank you All. Yes I am a newbie to the blogging, cooking is always fun and passion for me, and now blogging is becoming second.

    Keep following, trying and sharing recipes. I love to cook all kinds of varieties will check out your blogs too at my leisure.



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