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.

Table of contents
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
Yes, you can use other grains like barley, quinoa, bulgur, millets etc. can be used instead of rice.
Add veggies like carrot, potato, green beans, green peas, cauliflower etc. can be added.
You might also like
Here are a few more delicious millet recipes that you might like:
I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.
Barley Pulihora
Ingredients
- 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.
Priya Suresh
Such a healthy and very interesting pulihora, just love the way you prepared this dish with this most hated whole grain.
rajani
Good to read about Makar Sankranti. Its sounds very much like Pongal. Lovely clicks as usual and I remember that bowl! 🙂
Gayathri's Cook Spot
I have never tried out barley for reice. This twist to lemon rice looks fabulous..
vaishali sabnani
Wow ! That's a beautiful bowl ! The festival of Makar Sankranti has lots of traditional dishes, this one is new for me .
Kalyani
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 🙂
Srivalli
What a wonderful twist pavani..the bowl looks so delicious!
Sapana Behl
Barley pulihora looks wonderful and the clicks needless to say are always more beautiful.
Nalini's Kitchen
Barely pulihora sounds so festive and great write up about sankaranti festival..
Harini-Jaya Rupanagudi
Loved the perfectly cooked barley in the pictures. Super healthy and filling too.
Sandhya Ramakrishnan
I am definitely making this! Love the grains of barley 🙂
Suma Gandlur
I read the posts in the reverse order and loved all your festival related traditional dishes getting a makeover.
veena krishnakumar
I have bookmarked this , probably for the next edition. Love the clicks!!
Lata Lala
Such a healthy, nutritious, delicious and very interesting pulihora made with barley. It's simply awesome as otherwise barley has no taste itself. Looks so delicious.
Uma Srinivas
Barley Pulihora looks amazing Pavani! I always make it with rice and quinoa. This sounds wonderful will going try this soon.
Jagruti's Cooking Odyssey
I have eaten only one pulihora dish which made with rice, with barley it sounds so wonderful too. Thanks for sharing such a unique recipe with us.
Archana
Bookmarking this barley puliodra. Such an yum way to include barley in my diet. I love it will order some barley immediately.
Mayuri Patel
Pavani, such a delicious looking Barley Pulihora and healthy too. I love how barley is so easily available in India, miss cooking with it as we don't get it often where I live. Love pulihora and replacing the rice with barley is an awesome idea.
Poonam bachhav
Barley Pulihiora sounds absolutely healthy and wholesome ! Love how beautifully you have replaced rice with barley in this traditional South Indian dish. Would definitely give it s try. Thanks for the share.
Sapana Behl
Pulihora is my favorite one-pot meal and making it with barley sounds super tempting. I have only used barley in soups and salads, will try making this pulihora the next time for sure.
Seema Sriram
Always loved lemon pulihora, now that you have made it with barley it makes it even better. I love the fact that Indian recipes so easily accommodate very many grains.