Chintapandu Pulihora Recipe -- How to make Chintapandu Pulihora Recipe (Andhra Tamarind Rice)

Hi friends, Today's recipe is Chintapandu Pulihora recipe. Chintapandu Pulihora is a traditional Andhra recipe. Festival season started so we have to get ready to serve some nice recipe, be Mainly it is served in temples as offerings to the deity. Spicy green chillies cooked in sour tamarind gives a nice taste to the Andhra style Chintapandu Pulihora. Here in this post I am going to give details on how to make tamarind rice easily. Just follow the instructions to get a perfect Andhra Chintapandu Pulihora recipe. We can make different varieties of pulihoras like nimmakaya pulihora(Lemon Rice), Mamidikaya Pulihora(Raw Mango Rice), Dabbakaya Pulihora(GrapeFruit Rice), Tomato Pulihora etc., but chintapandu pulihora recipe is the best one. It can be served on any normal day also. Pulihora of Tirumala Tirupati Devastanam is very popular and tasty apart from Laddu. Chintapandu pulihora recipe is the main recipe during festivals in every household. I observed mostly small kids like chintapandu pulihora very much.

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Chintapandu Pulihora Recipe -- How to make Chintapandu Pulihora Recipe (Andhra Tamarind Rice)
Author: Sailaja Angara
Preparation Time: 10 M
Cooking time: 30 M
Servings: 6 people

Chintapandu Pulihora is a traditional Andhra recipe. Spicy green chillies cooked in sour tamarind gives a nice taste.

Ingredients:

2 Cups Rice

1 Cup Thick Tamarind pulp

5 Green Chillies (Slit)

4" Long Ginger(Finely Chopped)

7 to 10 Curry Leaves

Salt to Taste

1 Tsp Turmeric Powder

1 Tsp Jaggery

1/4 Tsp Asafoetida

6 Tbsp Oil

2 Tbsp Peanuts

1 Tbsp Black Gram/Urad Dal

1 Tbsp Bengal Gram/Chana Dal

1 Tbsp Mustard Seeds

1 Tbsp Cumin Seeds

Procedure:

1. Soak tamarind in little water.
2. Chop ginger, slit green chillies and wash curry leaves and keep all of them aside.
3. Pressure cook 2 cups of rice with 4 cups of water and a spoonful of oil in it for 3 whistles.
4. Heat oil in a kadai, add peanuts and allow them to fry for 1 minutes.
5. When the peanuts started changing colour, add bengal gram and black gram.
6. Allow them to fry for a minute. When they start changing the colour, add mustard seeds and cumin seeds.
7. Add turmeric powder and asafoetida.
8. When they start spluttering add split green chillies, chopped ginger and curry leaves.
9. Once they fried add tamarind juice. We have to squeeze out water from tamarind and use them.
10. Pour thick tamarind juice.
11. Add salt and allow this to cook till the tamarind juice become thick and the paste leaves oil.
12. When the tamarind juice started rolling boiling add jaggery to it.
13. Meanwhile spread cooked rice on a wide plate.
14. Add oil to the rice and allow this to cool.
15. Once the tamarind juice become thick and oil started separating from the kadai switch off the flame.
16. Add this paste to the rice.
17. Mix it well so that all the rice combines well with the tamarind paste.
18. Serve Chintapandu Pulihora recipe with curd or as it is.