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Chintapandu Pulihora Recipe -- Andhra Tamarind Rice -- How to cook Chintapandu Pulihora Recipe

Chinapandu Pulihora
Pulihora is a traditional and favourite recipe among south Indians especially Andhras. It tastes different from puliyogare. Sour taste of tamarind dominates the rice but neutralized by the spicy taste of green chillies and ginger. The combination of all ingredients like tamarind, green chillies, fried peanuts and curry leaves makes tasty pulihora. Pulihora is the main dish during all festivals and occasions. It is also offered as the ‘prasadam’ in many temples.
Of course it can be enjoyed only when we prepare it with the fresh tamarind pulp instead of readymade mixes.
Preparation Time: 10 mins
Cooking Time: 30 mins
Recipe Category: Rice
Recipe Cuisine: Andhra
Serves: 4 people


  • Rice - 2 cups
  • Tamarind pulp (thick) - 1 cup
  • Green Chillis - 5 
  • Ginger - 4" Long
  • Curry Leaves - 7 or 10
  • Salt - to taste
  • Turmeric powder - 1 tsp
  • Jagery - small piece
  • Asafoetida - a pinch
  • Oil - 4 tbsp
  • Mustard seeds - 1 tbsp
  • Cumin seeds - 1 tbsp
  • Black gram - 1 tbsp
  • Bengal gram - 1 tbsp
  • Red chillies - 2 
  • Pea nuts - 1 tbsp


  1. Soak tamarind in water for half an hour.
  2. Slit the green chillies and chop ginger. 
    Chintapandu Pulihora
  3. Heat oil in a wok or kadai. Add peanuts, Bengal gram, and Black gram. Let them fry till they turn brown colour. 
    Chintapandu Pulihora
  4. Add mustard seeds, cumin seeds, and Red chillies. When they start spluttering add green chillies, ginger pieces and curry leaves.
  5. Squeeze out tamarind juice from the soaked tamarind.
    Chintapandu Pulihora
  6. Add turmeric powder, salt and tamarind pulp to the above seasoning. Add jaggery also. Let it boil for 10 minutes or till the oil separates. 
    Chintapandu Pulihora
  7. Pressure cook the rice, for 1 cup of rice add 2 cups of water. Once it cooled spread the rice in a wide plate.
  8. Add the above tamarind mixture to the above cooled rice.
  9. Mix it with a spatula so that boiled rice won't get crushed. 
    Chintapandu Pulihora
  10. Mix well so that the tamarind pulp combines with rice grains evenly.
  11. Serve pulihora with fresh curd after two or three hours. This tastes good.
    Chintapandu Pulihora

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