How to make Barley Pulihora | Instant Pot recipe

If you are looking for a different pulihora recipe made with whole grains, then you have come to the right place. This lemon flavored barley pulihora is easy to make and packed with flavor and healthy whole grains.

Barley is first cooked until tender, Instant Pot or a pressure cooker makes it very easy and convenient. The tempering of lentils and seeds adds crunch and flavor. Finally generous dose of lemon or lime juice, makes this the most tasty barley dish you have ever eaten.

About the Recipe

During festivals, a typical South Indian meal usually consists of some type of pulihora. This is a traditional rice recipe that is tangy, spicy and absolutely delicious. Temples in South India, usually serve this as prasad (offering).

Puliyodarai is typically made with either tamarind or lemon. But I love experimenting this dish with different flavors. So I either make cranberry pulihora or gongura pulihora or even tomato pulihora. I also like adding a twist and make it with different grains.

This whole grain, easy barley recipe came about when I didn’t want to use rice in my traditional pulihora recipe. Barley is my choice of whole grain because it is chewy and absorbs all the lovely flavors.

But the best part is this lemon barley pulihora does not have to be limited to any festival. It is easy enough to make as a side dish to any Indian meal. Perfect to pack for lunch boxes and also picnics.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

The main ingredient for this South Indian style recipe is Barley. There are 2 varieties available:

• Pearl barley – this has some or all of the outer cover removed and looks very similar to rice. Although this is a refined grain, it is much healthier than other refined grains.
• Hulled barley – this is covered barley that is minimally processed. This variety needs to be cooked for longer time. Check the Tips section for exact cooking time.

Other ingredients you need are:

• lemon or lime juice – I used meyer lemons
• tempering ingredients (tadka) – chana dal, urad dal, mustard seeds, dry red chilies, peanuts, cashews (optional)
• ginger, curry leaves, green chilies
• turmeric, hing (asafetida) and salt

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

How to cook Barley

I either use a pressure cooker or Instant Pot for this step. I have also included stove top instructions below.

• To make Instant Pot Barley:
  • Combine barley with water, pinch of turmeric and salt in the inner pot. Cook for 20 minutes on Manual/ High Pressure/ Pressure cook mode.
  • Once the timer beeps, let the pressure release naturally for 10 minutes. Then quick release the remainder. Open the lid and gently fluff the grains. Remove into a wide bowl and let cool.
• To make on the Stove Top:
  • Combine barley, pinch of turmeric, salt and 2½ cups of water in a saucepan. Bring to a boil, reduce the heat, cover and simmer till barley is tender, about 30~40 minutes. Remove into a wide bowl and let cool.

Make Tempering

The best and most important part of this barley pulihora is the tempering or the tadka. Heat oil in a pan, add the lentils, peanuts, mustard seeds, dry red chili and cook till the lentils are golden and seeds pop. Stir in grated ginger, green chilies, curry leaves and cook till fragrant.

Assemble

Add the tempering to the cooked barley. Add salt and fresh lemon juice. Mix well. Taste and adjust the seasoning by adding salt and lemon juice, as needed.

Serve right away or at room temperature.

Storage & Serving Suggestions

Store leftover lemon barley in an airtight container for 2 days. You can make barley and freeze for about 1 month. Simply thaw and use as needed.

Serve this simple barley recipe with yam fry or vankaya chikkudukaya kura and some pearl onion pulusu for a tasty meal.

Expert Tips

• If you are using hulled barley, then it needs to be cooked longer.
  • In the Instant Pot, cook for 25 minutes on high pressure and use 3 cups of water.
  • If cooking on the stove top, cook for 40~45 minutes or until tender.
• Cook barley 2 days in advance and store in an airtight container in the fridge until ready to use.
• Store leftover barley pulihora for up to 2 days in the fridge.
• Cooked barley can be stored in the freezer for up to 2 months.
• You can use tamarind instead of lemon juice in this recipe. Follow the instructions in the tamarind rice recipe but use cooked barley instead of rice.
• Add other nuts like almonds, pecans, walnuts etc. along with peanuts and cashews.
• To make this nut free, omit the nuts and substitute with cooked beans for added protein.

Frequently Asked Questions

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Barley Pulihora

Whole grain twist to traditional Souuth Indian rice dish. Lemon pulihora made with barley instead of rice. It's hearty, chewy, nutritious and delicious.

Author: Pavani

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Prep Time: 10 mins

Cook Time: 40 mins

Total Time: 50 mins

Course: Main Course

Cuisine: south indian

Servings: 4 serving

Ingredients

1x2x3x

• 1 cup Pearl Barley
• 2 cups Water
• ½ teaspoon Turmeric
• To taste Salt
• 3 tablespoons Canola or Vegetable Oil
• 1 tablespoon Chana dal
• 1 tablespoon Urad dal
• 2 tablespoons Raw Peanuts
• 1 tablespoon Raw Cashews, chopped (optional)
• 2 teaspoons Mustard Seeds
• 3~4 Dry Red Chilies, broken
• ¼ tsp Asafetida/ Hing
• 1" Ginger piece, finely grated
• 2~3 Green Chilies, chopped
• 8 ~ 10 Curry leaves
• 2 tablespoons Lemon juice, plus more if needed

Instructions

Cook Barley – Instant Pot:

• Combine barley with water, pinch of turmeric and salt in the inner pot. Cook for 20 minutes on Manual/ High Pressure/ Pressure cook mode.
• Once the timer beeps, let the pressure release naturally for 10 minutes. Then quick release the remainder. Open the lid and gently fluff the grains. Remove into a wide bowl and let cool.

Stove Top Method:

• Combine barley, pinch of turmeric, salt and 2½ cups of water in a saucepan. Bring to a boil, reduce the heat, cover and simmer till barley is tender, about 30~40 minutes. Remove into a wide bowl and let cool.

Make Tempering:

• Heat oil in a pan, add the chana & urad dals, peanuts, cashews (if using), mustard seeds, dry red chili and cook till the lentils are golden and seeds pop.
• Stir in grated ginger, green chilies, curry leaves and cook till fragrant, about 1~2 minutes.

Assemble:

• Add the tempering to the cooked barley. Add salt and fresh lemon juice. Mix well. Taste and adjust the seasoning by adding salt and lemon juice, as needed.
• Serve right away or at room temperature.

Notes

• If you are using hulled barley, then it needs to be cooked longer.
  • In the Instant Pot, cook for 25 minutes on high pressure and use 3 cups of water.
  • If cooking on the stove top, cook for 40~45 minutes or until tender.
• Cook barley 2 days in advance and store in an airtight container in the fridge until ready to use.
• Store leftover barley pulihora for up to 2 days in the fridge.
• Cooked barley can be stored in the freezer for up to 2 months.
• You can use tamarind instead of lemon juice in this recipe. Follow the instructions in the tamarind rice recipe but use cooked barley instead of rice.
• Add other nuts like almonds, pecans, walnuts etc. along with peanuts and cashews.
• To make this nut free, omit the nuts and substitute with cooked beans for added protein.

Nutrition

Calories: 422kcal | Carbohydrates: 64g | Protein: 9g | Fat: 16g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 888mg | Potassium: 243mg | Fiber: 19g | Sugar: 10g | Vitamin A: 435IU | Vitamin C: 124mg | Calcium: 61mg | Iron: 2mg

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