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Chintakaya Pulihora

Rice - 500 gms
Raw Tamarinds - 250 gms
Oil - 150 gms
Channa dal -100 gms
Urad dal - 50 gms
Cumin seeds - 1 tsp
Mustard seeds - 50 gms
Asafoetida -  a pinch
Curry leaves -  few
Turmeric - 1 tsp
Cashew nuts - 10
Dry red chillies - 10
Green chillies - 4
Ginger - small piece
Salt to taste


  • Wash and cook rice till done. The grains must be separate. Spread the rice in big plate. Add little oil and turmeric to the rice so that rice grains should not stick to each other.
  • Wash and boil tamarinds in 250 ml of water till tender.
  • Cool and remove the skin of tamarinds. Mash the tamarinds and extract juice (use tamarind cooked water).
  • Pour this tamarind extract over rice but do not mix immediately.
  • Heat the oil in kadai, add red chillies, channa dal, urad dal, cumin and mustard seeds, curry leaves and asafoetida. Fry till mustard crackles.
  • Pour this tempering over rice. Add salt to rice. Now mix rice gently.
  • Serve.

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