Carrot pulihora is a South Indian rice preparation with grated carrots and lime/lemon juice.
What is Pulihora?
It is a traditional South Indian rice preparation seasoned with a tangy fruit. Puli means sour. To prepare pulihora (puliyogare), mix sour, tangy fruit pulp or juice with cooked rice and then temper it.
Most common one is tamarind pulihora, which is prepared with a seasoned tamarind paste. Other common preparations are nimmakaya (lime) pulihora / lime rice and mamidikaya (green mango) pulihora where lime juice and grated mango respectively are the tangy agents in the preparation.
Puliyogare is an easy preparation and a comfort food for many South Indians. This is also one of the most common preparations during festivals and often an offering to god. It is also great to pack in lunch boxes, for road trips and picnics.
Few years ago I saw a recipe for carrot puliyogare and was curious how it tastes. When I made it, to my surprise, it was quite good. Addition of carrot grate to lime juice is a twist to popular, traditional South Indian lime rice.
How to prepare?
Preparation is similar to lime pulihora with addition of carrots (gajar). Marinate grated gajar in lime juice for at least 30 minutes, which gives the grate a sour taste. Then mix it with cooked rice and finish off with a tempering.
This tastes a lot similar to nimmakaya pulihora but also has a texture and taste of mango pulihora as well. Carrot grate soaked in lime juice gives feel of mango grate.
How to serve?
Puliyogare tastes good as is. However, serve it with any south Indian gravies such as shova; chicken shorva, tomato shorva or kurma. Yogurt and pulihora is a classic combination and one of my favorites.
Update – Post and images are updated on April 5, 2019.
Carrot Lime Pulihora Recipe
Note: Measuring cup used here is the one that comes with the rice cooker
Carrot Pulihora ~ Carrot Lime Rice
- Rice cooker or a saucepan
- Frying Pan
- Cutting Board
- 1 cup Basmati Rice or rice of your preference
- 1 Carrot grated or 1 cup grated Carrot
- 1 Lime Juice approximately 3-4 tablespoon
- ¾ – 1 teaspoon Salt adjust to taste
- 1½ – 2 tablespoon Oil
- ¼ teaspoon Mustard Seeds
- ¼ teaspoon Cumin
- 3 tablespoon Peanuts
- 1 Dry Chili
- 4 Curry Leaves
- 2-3 small Green Chilies split into two
- Pinch of Turmeric
- ¼ teaspoon Salt
- Wash and cook rice. I use 1: 1 ½ rice to water ratio to cook the rice. Then transfer to a platter or a wide mouth bowl and let it cool.
- While rice is cooking, grate carrot. In a bowl take grated carrot, lime juice, salt and mix well. Keep it aside for at least 30 minutes.
- When rice cools, add the carrot lime juice mixture to it and mix well.
- Heat oil in a small skillet, add mustard, cumin, red chili and let seeds splutter.
- Add peanuts and roast until light brown.
- Add curry leaves, green chilies and let the chilies roast in oil. Then add pinch of turmeric and salt.
- Turn off the flame, pour the tadka over rice and mix well.
- Serve pulihora with some gravy, yogurt or eat it as is.
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