Cook's Hideout

Vegetarian Recipes from my kitchen to yours

Barley Pulihora (Lemon flavored Pearl Barley)

Blogging Marathon# 60: Week 1/ Day 1

Theme: Festival of the month Recipes

Dish: Barley Pulihora

I’m starting the first marathon of the year with recipes for ‘Festival of the month‘ theme. I picked the first festival on the Hindu calendar, Sankranthi or Pongal. Makar Sankranthi is a harvest festival is celebrated all over India and even Nepal. The day is believed to mark the arrival of spring in India. It usually falls on the 14th of January and sometimes on the 13th or 15th January.

In AP, where I grew up it is celebrated for 3 days. The first day is called ‘Bhogi‘ when at dawn, people light a bonfire with wood logs and other solid fuels, representing the disposal of old habits, vices and so on. In the evening, infants and children are showered with Regi pallu (Indian jujube fruit). This is believed to wade of any evil from the kids. It is a time for the family to get together.

Second day is ‘Makara sankranthi‘ which is the actual day of the festival when people pray to god and make beautiful, colorful and ornate drawings on the ground with chalk or flour, called ‘muggu’ or ‘rangoli’ in front of the homes. A lot of traditional dishes are made on this day.

Third day is ‘Kanuma‘ and this day is really special for the farmers because it is the day of praying and showcasing their cattle with honor. Kite flying is usually associated with sankranthi, the sky is adorned with colorful kites making it a scene to watch.

For the event, I’ve made some traditional dishes with healthy twists. First up is this Barley pulihora or Lemon flavored barley. Rice is generally used to make lemon rice but here I used some pearl barley. I also used meyer lemons which are more fruitier than regular ones.
Print Recipe
Barley Pulihora
Whole grain twist to traditional Souuth Indian rice dish -- Lemon pulihora made with Barley instead of rice. It's hearty, nutritious and delicious.
Course main course
Cuisine south indian
Prep Time 10 minutes
Cook Time 60 minutes
Course main course
Cuisine south indian
Prep Time 10 minutes
Cook Time 60 minutes
  1. Cook Barley: Combine barley, pinch of turmeric, salt and 21/2 cups of water in a saucepan, bring to a boil, reduce the heat, cover and simmer till barley is tender, about 35~45 minutes. Set aside until ready to use.
  2. Heat 2tbsp oil in a pan, add chana, urad dal, peanuts and mustard seeds. Once the mustard seeds start to splutter, add asafoetida, curry leaves and green chilies, cook for 1 minute.
  3. Add the tempering to the cooked barley and season with salt. Add lemon juice and mix well to combine. Serve warm or at room temperature.
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 60.

Share this Recipe


  1. Such a healthy and very interesting pulihora, just love the way you prepared this dish with this most hated whole grain.

  2. Good to read about Makar Sankranti. Its sounds very much like Pongal. Lovely clicks as usual and I remember that bowl! 🙂

  3. Gayathri's Cook Spot

    January 4, 2016 at 7:04 am

    I have never tried out barley for reice. This twist to lemon rice looks fabulous..

  4. vaishali sabnani

    January 4, 2016 at 2:51 pm

    Wow ! That’s a beautiful bowl ! The festival of Makar Sankranti has lots of traditional dishes, this one is new for me .

  5. i am soooooo making this immdly !! using barley instead of rice is so healthy !! Nice to know we have similar traditions for sankranti /pongal including the Kanu festival 🙂

  6. What a wonderful twist pavani..the bowl looks so delicious!

  7. Barley pulihora looks wonderful and the clicks needless to say are always more beautiful.

  8. Nalini's Kitchen

    January 7, 2016 at 4:44 am

    Barely pulihora sounds so festive and great write up about sankaranti festival..

  9. Harini-Jaya Rupanagudi

    January 8, 2016 at 12:38 am

    Loved the perfectly cooked barley in the pictures. Super healthy and filling too.

  10. Sandhya Ramakrishnan

    January 8, 2016 at 12:56 am

    I am definitely making this! Love the grains of barley 🙂

  11. I read the posts in the reverse order and loved all your festival related traditional dishes getting a makeover.

  12. veena krishnakumar

    January 27, 2016 at 2:53 pm

    I have bookmarked this , probably for the next edition. Love the clicks!!

Leave a Reply

Your email address will not be published.


© 2016 Cook’s Hideout

Theme by Anders NorenUp ↑