Andhra Style Chintapandu Pulihora
A traditional South Indian tamarind rice dish known for its tangy, spicy, and nutty flavors, often served as prasadam in temples.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 2 cups Sona Masuri Rice
- 50 grams Tamarind
- 1/4 cup Peanuts
- 1 tablespoon Chana Dal
- 1 teaspoon Urad Dal
- 1 teaspoon Mustard Seeds
- 4 pieces Green Chilies (slit)
- 3 pieces Dried Red Chilies
- 1/2 teaspoon Turmeric Powder
- 2 sprigs Curry Leaves
- 1/4 teaspoon Asafoetida (Hing)
- 3 tablespoons Sesame Oil
Instructions
- 1
Cook the rice with 4 cups of water until grains are separate and fluffy; spread it on a wide plate to cool completely.
- 2
Soak tamarind in hot water for 15 minutes, then extract a thick pulp, discarding the fibers and seeds.
- 3
In a small pot, simmer the tamarind pulp with salt and half the turmeric until it thickens into a paste (Pulihora Gojju).
- 4
Heat sesame oil in a pan and roast the peanuts, chana dal, and urad dal until golden brown.
- 5
Add mustard seeds to the pan; once they splutter, add the red chilies, green chilies, curry leaves, and hing.
- 6
Stir the remaining turmeric into the hot oil tempering and turn off the heat.
- 7
Pour the thickened tamarind paste and the tempered oil over the cooled rice.
- 8
Mix gently with your hands or a spatula until every grain of rice is evenly coated and yellow.
Nutrition per Serving
380
Calories
7g
Protein
62g
Carbs
14g
Fat
4g
Fiber
2g
Sugar
650mg
Sodium
Ratings & Reviews
No ratings yet
