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


4 serving

Total time

70 minutes




  • 1 cup barley (Pearl)
  • 1 tbsp chana dal
  • 1 tbsp Urad dal
  • 2 tsps Mustard seeds
  • 2 ~ 3 Chilies (Green)
  • 1 ginger (" piece, finely grated)
  • 2 tbsps Peanuts
  • supermarket roast chicken, approximately 200g once shredded
  • 2 tbsps lemon juice
  • to taste Salt
  • supermarket roast chicken, approximately 200g once shredded (/ Hing)
  • 8 ~ 10 Curry leaves


  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.
  4. View the recipe instructions at Cook's Hideout

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