Introduction
Pulihora, also known as Chintapandu Annam in Andhra Pradesh, is one of the most loved traditional dishes prepared during festivals, special occasions, and temple offerings (prasadam). This dish is tangy, spicy, and has a unique balance of flavors from tamarind, green chilies, curry leaves, and roasted spices.
In this recipe, we replace regular rice with Foxtail Millet (Korralu in Telugu), making it healthier while keeping the authentic taste intact. Millets are rich in fiber, easy to digest, and perfect for those looking for a nutritious twist on traditional foods.
Ingredients
For Cooking Foxtail Millet:
- Foxtail Millet (Korralu) – 1 cup
- Water – 2 ½ cups
- Salt – ½ tsp
- Oil – ½ tsp (optional, to keep grains separate)
For Tamarind Pulp:
- Tamarind – lemon-sized ball (soaked in warm water)
- Turmeric Powder – ¼ tsp
- Salt – as needed
For Tempering (Tadka):
- Oil – 3 tbsp (gingelly oil preferred for authentic taste)
- Mustard Seeds – 1 tsp
- Dry Red Chilies – 2, broken
- Green Chilies – 3 to 4, slit
- Curry Leaves – 1 sprig
- Chana Dal – 1 tsp
- Urad Dal – 1 tsp
- Hing (Asafoetida) – a pinch
- Roasted Peanuts – 2 tbsp
Step-by-Step Preparation
1. Cooking the Millet
- Wash foxtail millet 2–3 times in water and soak for 15 minutes.
- In a vessel, add 2 ½ cups water, a little salt, and oil.
- Bring to a boil, add millet, and cook on medium flame until soft and fluffy.
- Spread the cooked millet on a plate to cool down. This prevents lumping.
2. Preparing Tamarind Base
- Soak tamarind in warm water for 15 minutes.
- Extract the pulp, strain, and keep aside.
- Heat 1 tbsp oil in a pan, add tamarind pulp, turmeric, and salt.
- Cook until the raw smell disappears and the mixture thickens slightly.
(This tamarind paste can be stored in the fridge for 1 week).
3. Making the Tempering
- Heat remaining oil in a kadai.
- Add mustard seeds, let them splutter.
- Add chana dal, urad dal, dry red chilies, and fry until golden.
- Add green chilies, curry leaves, hing, and peanuts.
- Sauté for 1–2 minutes until aromatic.
4. Mixing Everything
- Add the prepared tamarind base to the tempering and cook for 2 minutes.
- Switch off the flame and let it cool slightly.
- Add this mixture gradually to the cooled foxtail millet.
- Mix gently so that every grain is coated well with the tangy tamarind masala.
- Rest the Pulihora for at least 30 minutes before serving (this enhances flavor).
Serving Suggestions
- Serve with appadams (papads), curd, or just enjoy plain as a festive dish.
- It also pairs beautifully with a small dollop of ghee on top.
Tips & Tricks
- Always cook millet with the right water ratio (2.5 cups for 1 cup millet).
- Do not add tamarind mix when millet is hot; let it cool slightly to avoid clumping.
- Gingelly oil enhances the authentic Andhra Pulihora flavor.
- Prepare extra tamarind paste and store—it makes future Pulihora quick and easy.
Conclusion
Foxtail Millet Pulihora is a wholesome twist on Andhra’s beloved tamarind rice. It retains all the authentic flavors while being light, nutritious, and diabetic-friendly. Whether for festivals, lunchbox meals, or prasadam, this millet Pulihora is a perfect healthy alternative to rice-based Pulihora.