Andhra pulihora recipe or tamarind rice is called as chintapandu pulihora or avapettina pulihora. Often prepared during festivals and is offered as naivedyam to the gods. Cooked rice is seasoned with tamarind paste and other basic ingredients like curry leaves, peanuts, chilies and turmeric.
Tamarind rice or andhra pulihora recipe or chintapandu pulihora recipe
Pulihora recipe | Chintapandu pulihora | Tamarind rice
Ingredients (240 ml cup used)
- 1.5 cups rice
- 2 tbsp Oil
- 1 tbsp sesame oil (you can replace with normal oil)
- 2 sprigs curry leaves
- 2 red chilies broken
- ½ tsp mustard
- 1 tbsp channa dal / senagapappu
- 1 tbsp urad dal / senagapappu
- 2 to 3 tbsp peanuts
- 1 pinch Hing
- Salt as needed
- 1 handful tamarind or 4 tbsp. thick tamarind pulp (adjust to suit your taste)
- 2 Green chilies slit (if not for naivedyam)
- ½ tsp Ginger finely chopped (optional)
- Turmeric as needed
- ½ tsp mustard powder lightly roasted or roasted sesame seeds powder (optional)
- ½ tsp Jaggery (optional)
How to make the recipe
- If you wish to use sesame or mustard powder, lightly roast them and cool. Powder and set aside. Do not use both, use either of them.
- Wash and soak tamarind in hot water for some time. Squeeze and make a thick paste. Pass it through a filter, discard stones and pulp
- Wash and Cook rice till just done. Do not make the rice mushy. Grains must be separated. Cool the rice on a wide plate. Sprinkle salt, turmeric and 1 tbsp. sesame oil evenly. Leave it aside till the seasoning is ready. When the rice cools down mix the rice with sprinkled turmeric and salt. If needed use more turmeric to get a nice color.
- Heat a pan with oil, add peanuts, dal and fry till golden, add curry leaves, green chilies, red chilies and ginger if using. Fry till the red chilies turn crisp
- Add hing, tamarind pulp, jaggery and little more salt.
- Cook till the mixture thickens otherwise pulihora will be very moist.
- Off the heat, add powdered mustard or sesame seeds powder to the rice, give a quick stir do not let the mixture fry in the pan. Add the seasoning to the rice. Mix well. Do not mix while the rice is hot.
- Serve tamamrind rice or pulihora with fresh homemade curd
for pulihora recipe, using jaggery enhances the taste without adding much sweetness to the rice
using sesame seeds powder or mustard powder is optional, if you are looking for ava pulihora also called as avapetina pulihora, use mustard powder.1 tsp mustard seeds for 1.5 cups uncooked rice is the right amount to get a good flavor, however some varieties yield, bitter taste, so i have mentioned only 1/2 tsp. Try with the amount that suits your taste.
How to make pulihora or tamarind rice (chintapandu pulihora recipe)
1. Dry roast mustard or sesame seeds and cool them. powder and set aside.wash and soak tamarind in hot water and make a thick paste by squeezing.Filter to remove stones and debris. Set this aside.
2. Cook rice without making it mushy. Spread the rice on a wide plate and sprinkle salt, turmeric and oil.Set aside to cool completely.
3. Add oil to a pan and heat it. Fry dal and peanuts till golden,add curry leaves, ginger, green chilies and red chilies. Fry everything well.
4. Add tamarind paste, jaggery, hing and more salt.Cook until the mixture becomes thick.
5. Switch off the stove and add mustard powder. Mix it well and add to the cooled rice.Mix the rice well.
Tamarind rice or pulihora is ready.
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