Tip: If needed add 1 tbsp. oil when rice is almost done to get non sticky loose grains of rice.
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Transfer cooked rice to a wide vessel and let it cool.
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Roast 1 cup sesame seeds till they turn golden brown and blend to powder.
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Add sesame powder to cooked rice and mix well.
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In a separate pan, heat oil and add mustard seeds, peanuts, moong dal and chana dal.
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Once mustard seeds starts spluttering add green chilies and dry red chilies and sauté for a while.
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Add curry leaves, asafetida, salt, turmeric powder and tamarind pulp.
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Mix all ingredients, cook for a second.
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Add rice to this tamarind pulp and mix well.
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Tamarind pulihora or chintapandu pulihora can be made instantly once we have pulp prepared by just adding rice to it.