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 :
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!