December 29, 2012

Chintapandu Pulihora (Tamarind Rice)

Rice - 500 gms
Tamarind - 60 gms
Red Chillies - 10
Green Chillies - 10
Jaggery -  small piece(optional)
Channa dal - 1 tbsp
Urad dal - 1 tbsp
Mustard Seeds - 2 tsp
Oil - 60 gms
Curry leaves - few
Turmeric - 1 tsp
Salt to taste
Ginger -  Small Piece
Asafoetida - small Piece
Roasted peanuts and cashew nuts - 1/4 cup


  • Cook rice by adding sufficient water till it is done. Grains must be separate. Transfer the rice to wide plate to cool it.
  • Soak tamarind in hot water for 10 minutes then extract thick juice from it.
  • Slit the green chillies and grate the ginger.
  • Heat the oil in kadai, add red chillies, channa dal, urad dal, mustard seeds, curry leaves and asafoetida.
  • Add green chillies, ginger and fry for one minute.
  • Add tamarind juice, jaggery, salt and turmeric. Cook till the gravy becomes thick.
  • Now mix this gravy to rice and mix well. Add roasted peanuts and cashews.
  • Serve.

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