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![Chintapandu Pulihora Recipe](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5WeheKt-oyMTwJKnazjtOy5z4IC0NW3UGGpu1e8rE_0p5YQGIRUiqRrkdPCuDHRCuAGdKbmKWvyFXbst6cELV2CuITY-Ir3yf7zjlHmaJdXDi5LxgjrsLIjx9PR4c_xW48uhXUt6W8le3-5GO_tHB9OS2CCO7WVF8ncOqyFzew8p6XaAgNduRfG9q/s1600/Pulihora_1.png)
Chintapandu Pulihora is a traditional Andhra recipe. Spicy green chillies cooked in sour tamarind gives a nice taste.
Ingredients:
Procedure:
- Soak tamarind in little water.
- Chop ginger, slit green chillies and wash curry leaves and keep all of them aside.
- Pressure cook 2 cups of rice with 4 cups of water and a spoonful of oil in it for 3 whistles.
- Heat oil in a kadai, add peanuts and allow them to fry for 1 minutes.
- When the peanuts started changing colour, add bengal gram and black gram.
- Allow them to fry for a minute. When they start changing the colour, add mustard seeds and cumin seeds.
- Add turmeric powder and asafoetida.
- When they start spluttering add split green chillies, chopped ginger and curry leaves.
- Once they fried add tamarind juice. We have to squeeze out water from tamarind and use them.
- Pour thick tamarind juice.
- Add salt and allow this to cook till the tamarind juice become thick and the paste leaves oil.
- When the tamarind juice started rolling boiling add jaggery to it.
- Meanwhile spread cooked rice on a wide plate.
- Add oil to the rice and allow this to cool.
- Once the tamarind juice become thick and oil started separating from the kadai switch off the flame.
- Add this paste to the rice.
- Mix it well so that all the rice combines well with the tamarind paste.
- Serve Chintapandu Pulihora recipe with curd or as it is.
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