Chintapandu Pulihora recipe,

Chintapandu Pulihora recipe,

Puliyodarai recipe,

or Tamarind Rice recipe

Ingredients to prepare Pulihora :

Rice 4 Cups
Tamarind 1/4 cup
Rai 1 1/2 tea spoon
Udad Dal 2 tea spoons
Chana Dal 2 tea spoons
Fenugreek Seeds 1/2 tea spoon
Peanuts 2 cup
Hing 1/4 tea spoon
Turmeric 1 tea spoon
Curry Leaves 12 to 14
Dry (or) Red Chillies 8 to 10
Green chilles 5 to 6
Salt To taste
Sugar/Jaggery 1/2 tea spoon
Oil 1 cup (Til oil preferred)

Chintapandu Pulihora preparation Method :

Chintapandu Pulihora recipe,
Chintapandu Pulihora recipe

Soak tamarind in 1/2 cup boiling hot water for about 10 mins. Let it cool. Extract the pulp. You

can add water again to the tamarind to get enough pulp.

Cook rice as usual and spread the rice out in a plate. Drizzle 2 table spoons of oil and salt on the

rice and mix well.

Heat the remaining oil, add mustard seeds, udad dal and chana dal. Fry till the dals are light

brown. Add fenugreek seeds, peanuts, split red chillies and Green chillies (split vertically) .

Then add curry leaves, turmeric, asafoetida and tamarind pulp. Add sugar or jaggery and cook on

medium heat stirring constantly till the water in the pulp evaporates and the pulp becomes thick

paste remove from the flame.

Add the paste to the rice and mix well. Let the rice “sit” for at least one hour before eating.

Tips : Add a generous dose of Nuvvula Podi to Pulihora and taste the difference!