Pulihora recipe | How to make pulihora (chintapandu pulihora)

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.

Rice payasam, simple Curd rice and Ven pongal are some of the most made foods for festivals in telugu speaking homes.

Pulihora can be served with any fritters like
onion pakoda,
mirchi bajji,
mixed dal vada,
aratikaya bajji,
punugulu.

Tamarind rice or andhra pulihora recipe or chintapandu pulihora recipe

Pulihora recipe | Chintapandu pulihora | Tamarind rice

Pulihora, a traditional tamarind rice of andhra prepared with seasoned tamarind and other basic ingredients. It is a part of Traditional andhra festival meal.

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Course Main

Cuisine Andhra, Indian

Keyword easy

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 3

Calories 620 kcal

Author Swasthi

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

1. 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.
2. 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
3. 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.
4. 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
5. Add hing, tamarind pulp, jaggery and little more salt.
6. Cook till the mixture thickens otherwise pulihora will be very moist.
7. 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.
8. Serve tamamrind rice or pulihora with fresh homemade curd

Recipe Notes

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.

Nutrition Facts

Pulihora recipe | Chintapandu pulihora | Tamarind rice

Amount Per Serving

Calories 620 Calories from Fat 180

% Daily Value*

Total Fat 20g 31%

Saturated Fat 2g 10%

Sodium 24mg 1%

Potassium 495mg 14%

Total Carbohydrates 96g 32%

Dietary Fiber 6g 24%

Sugars 13g

Protein 12g 24%

Vitamin A 6.2%

Vitamin C 69.2%

Calcium 5.5%

Iron 15.2%

* Percent Daily Values are based on a 2000 calorie diet.

If you are looking for more andhra festival recipes check
kudumulu
bellam undrallu
payasam
chakkara pongal
minapa garelu

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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