Pulihora is the first dish that is made for any occasion in Andhra Pradesh. Be it a simple birthday celebration at home or a big fancy sit-down meal for a wedding, pulihoras in different avatars make their appearance. There are 2 types of pulihoras: lemon pulihora – this is the quickest and I usually make it when I don’t have too much time, but still want to make something festive for an occasion. The second variety is made with tamarind — this needs some time to prepare and to let the flavors mingle with each other, but is the tastiest among the two.
I used meyer lemons instead of regular lemons in today’s dish. Meyer lemons are fruitier and have a slightly sweeter taste. Their skin is also not as thick as regular lemons.
Lemon rice is super simple to make and usual flavor additions are lemon juice (of course) and ginger. Today’s recipe is from Chandra Padmanabhan’s Dakshin cookbook. To add a little more flavor to good old lemon rice, a spice powder is added right before turning off the heat. This dish can most definitely be made with regular lemons.