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Tamarind Pulihora
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Tamarind Pulihora Recipe, Chintapandu Pulihora, How to make Pulihora
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
Tamarind Pulihora, is one of the traditional Andhra rice recipe made during festivals as naivedyam.
Course: Main Course
Cuisine: Andhra
Keyword: Chintapandu Pulihora, Tamarind Pulihora Recipe
Servings: 4
Calories: 650 kcal
Author: Uppada Lakshmi
Ingredients
  • Tamarind – 150 gms.
  • Rice – 500 gms.
  • Water – 1 liter
  • Sesame seeds – 1 cup
  • Oil – 2 large spoons
  • Chana dal – 2 tbsp.
  • Moong dal – 3 tbsp.
  • Peanuts – 1 cup
  • Mustard seeds – 1 tbsp.
  • Green chilies – ½ cup
  • Dry red chilies – 8 nos.
  • Curry leaves – ½ cup
  • Hing/ Asafetida – ¼ tbsp.
  • Turmeric powder – ½ tbsp.
  • Salt – 2 tbsp.
Instructions
  1. In a vessel, take tamarind of size tennis ball.
  2. Soak it for 15 minutes and extract pulp, boil till we attain thick concentration.
  3. While this process is going on, clean rice and cook.
Tip: If needed add 1 tbsp. oil when rice is almost done to get non sticky loose grains of rice.
  1. Transfer cooked rice to a wide vessel and let it cool.
  2. Roast 1 cup sesame seeds till they turn golden brown and blend to powder.
  3. Add sesame powder to cooked rice and mix well.
  4. In a separate pan, heat oil and add mustard seeds, peanuts, moong dal and chana dal.
  5. Once mustard seeds starts spluttering add green chilies and dry red chilies and sauté for a while.
  6. Add curry leaves, asafetida, salt, turmeric powder and tamarind pulp.
  7. Mix all ingredients, cook for a second.
  8. Add rice to this tamarind pulp and mix well.
  9. Tamarind pulihora or chintapandu pulihora can be made instantly once we have pulp prepared by just adding rice to it.

Recipe Video

Recipe Notes

If you add some extra oil to the mixture while boiling tamarind then it can be preserved for a long period. Whenever required just add the mixture to rice.