Chinthapandu Pulihora / Andhra Tamarind Rice
Chinthapandu Pulihora/South Indian Andhra style tamarind rice recipe. Especially made during festivals, travel & is known for its storage friendly nature.
Equipment
- Small mixing bowl (for soaking tamarind)
- Kettle for boiling water
- Frying pan (for stove-top method)
- Wide Mixing Bowl (for mixing pulihora)
Ingredients
- 3 cups of rice grains Plain Rice (cooked with)
- 4 teaspoons Salt (as per taste)
- ½ cup Cooking Oil
- 1 big lemon size Dry Tamarind
- ½ teaspoon Hing/Inguva/Asafoetida
- 5 count Dry Red Chillies
- 5 count Green Chillies
- 10 count Curry Leaves
- 10 count Ground Nuts / Peanuts
- 10 count Cashew Nuts
Ingredients For Tempering:
- 1½ teaspoon Urad dal / Minapappu / Split Black gram
- 1 teaspoon Mustard seeds / Aavalu
- 1½ teaspoon Chana dal / Split Yellow gram dal
- ½ teaspoon Jeera / Cumin Seeds
- 1 teaspoon Sesame Seeds
- ¾ teaspoon Turmeric Powder
Instructions
PREP WORK:
- Firstly, get the rice cooked and keep it ready in a wide mixing vessel/dish.If you are using dry tamarind , soak it int hot water for 10 mins, for it to soften.Cut the green chillies length wise.
COOKING:
- Put a frying pan on stove top under medium flame.Add half of the oil, let it heat and then add all the items under ‘Ingredients for Tempering’ .
- Saute the tempering items and then add the salt, cashew nuts, slit green chillies,dry red chillies, curry leaves and hing / inguva / Asafoetida..Let them stay on stove until the red chillies darken in colour, then transfer all the contents onto the cooked rice.
- Return the frying pan back to the stove and add the rest of the oil. Heat the oil and pour it onto the rice.
- Put the pan back on the stove. Take the bowl of hot water and tamarind, using your hands tightly squeeze the tamarind a couple of times, to extract the puree. Exclude the pulp.And add the puree along with water into the frying pan.
- Let the water content evaporate and the tamarind puree thicken as shown in the pic.At that stage switch off the stove and transfer the tamarind puree onto the rice in the vessel/dish.
- Mix everything thoroughly (using bare hands works best) more than twice so that the tamarind pulp and tempering are all blended well with the rice. Done!!
Notes
Please see the MAIN POST for step wise pics & recipe TIPS!