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Explore అమ్మమ్మ (95) చేతి నవరాత్రి ప్రసాదం పులిహోర🤤 Temple Style Prasadam Pulihora Recipe | Navratri Special with 2,877,033 views, 15,084 likes, and 98 comments. Experience the impact of this video content that has captured audience attention.

Temple Style Prasadam Pulihora Recipe | ప్రసాదం పులిహోర | Chintapandu Pulihora Recipe | చింతపండు పులిహోర | Aava Pindi Pulihora | ఆవ పెట్టిన పులిహోర | Tamarind Rice Recipe | Puliyogare Recipe | Navratri 2026 Festival | Dasara Pandaga 2026 | Vijayadashami 2026 Festival | Dussehra 2026 Festival | Festival Special Pulihora Prasadam Recipe | Traditional Andhra Recipes | South Indian Food | Homemade Recipes | Grandmother's Recipes | Chetana Foods --- 🚫 VIDEO REPOST NOT ALLOWED 🚫 WE WILL SEND COPYRIGHT NOTICE IF YOU COPY 🚫 --- 📍 WHATS THIS ITEM? 📍 PULIHORA is a popular and ancient South Indian rice dish, primarily from Andhra Pradesh, that features a tangy, spicy, and savory flavor profile. It's made by mixing cooked rice with a tamarind-based paste flavored with turmeric, curry leaves, peanuts, and other spices. Known by different names in other South Indian states, such as Puliyogare in Karnataka, it's often prepared for festivals and is considered a sacred dish, sometimes served as temple prasad (offering). --- 📍 PULIHORA - AMMAMMA RECIPE 📍 * Below quantity typically suffices 10-12 people. MAIN INGREDIENTS: • Precooked Rice = 2.5 cups = 500 gm • Seedless Tamarind = 60 gm (approx) * Soak Tamarind in 100 ml water for few hours & extract Tamarind pulp, then boil it to make a thick paste & use it. • Mustard Seed Powder (Aava Pindi) = 1 TBSP * don't use toomuch as it gives bitter taste • Salt = 2 tsp (adjust as per taste) TEMPERING (or) TADKA (or) TALIMPU: • Mustard Seeds (Aavaalu) = 2 tsp • Urad Dal (Minappappu) = 2 TBSP • Red Mirchi = 5 • Cashews = 1/4 Cup = 40 gm • Chana Dal (Pachi Senaga Pappu) = 1/4 cup * soak this Chana Dal in water for 1 hour before using • Green Mirchi (slit vertically) = 10 • Curry Leaves = handful • Groundnuts = 1/2 cup = 100 gm • Turmeric Powder = 1/2 tsp • Ginger (crushed) = 2 TBSP = 20 gm • Asafoetida (Inguva) = 1/2 tsp Note: My Groundnuts are already semi-fried. Thats why I added them in the end. If you are using Raw Groundnuts, then you need to add them first to Tadka & make sure they are well fried. PROCESS: • Add: Rice & Tamarind Paste & Salt • Mix Well • Add: Tadka (Talimpu) • Mix Well • Add: Aava Pindi • Mix Well • Pulihora ready! --- ★★ REQUEST ★★ Kindly SUBSCRIBE to 'CHETANA FOODS' Channel on YOUTUBE & INSTAGRAM. * Do NOT forget to click on bell 🔔 icon to get notified about new Food Videos. Thanks Everyone for Your Support ! With Love ❤️ Chetana --- * REHASHED

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