PULIHORA - TAMARAIND
RICE
Chintapandu Pulihora or Tamarind
Rice is the star of every festive Andhra meal. No festival or auspicious occasion is
complete without a generous serving of Chintapandu
Pulihora. You make pulihora and a
simple meal turns into a special meal.
I
like to add sambar powder to the pulihora mix for added flavor.
There
are many variations to pulihora like
the nimmakaya pulihora, miriyala pulihora, usirikaya pulihora, panasa pottu pulihora etc still the most loved version continues to be the one made with
tamarind .i.e. chintapandu pulihora.
For
every festival I have these massive plans of clicking pictures of pulihora and post the recipe on my blog
but I always end up forgetting. Thanks
to instagram this time around I somehow managed to click one or two pictures on
my phone.
Preparation Time : 10
mins
Cooking Time : 25 minutes
Serves/makes : 3
Ingredients:
·
1
cup raw rice
·
Big
lemon sized tamarind soaked in hot water
·
2-3
lengthwise slit green chillies
·
3
dried red chillies
·
2
tbsp peanuts
·
2
tbsp cashewnuts (optional)
·
1.5
tsp urad dal
·
1.5
tsp channa dal
·
1
tsp mustard seeds
·
1/2
tsp turmeric
·
1
tsp jaggery (optional)
·
1
tbsp sambar powder
·
A
pinch of asafoetida
·
Handful
of curry leaves
·
1.5
tbsp oil
·
Salt
to taste
Method:
Cook the rice until fluffy and
each grain is separate. Keep aside to
cool.
Extract the pulp from the
soaked tamarind and keep aside.
Heat oil in a pan; fry the
peanuts & cashew nuts on a medium till they turn golden brown. Take them out and keep aside.
To the same hot oil add mustard
seeds, urad dal & chana dal and fry until the mustard seeds crackle and the
dals turn golden brown.
Now add slit green chillies,
dried red chillies, asafoetida, turmeric, sambar powder, fried peanuts &
curry leaves and fry for few seconds.
Add the tamarind pulp, jaggery
& salt to the tempering and cook till the raw smell is gone and mix starts
to thicken.
Now add the tamarind rice mix
to the rice and combine well so that each and every rice grain is coated with
the mix. Adjust the salt at this stage.
Add the fried cashew nuts and
mix well. Let the pulihora sit for 2 – 3
hours before serving for the flavors to set in.
Serve the Chintapandu Pulihora/Tamarind Rice with papads or fryums.