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Tamarind Pulihora
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Authentic Andhra Tamarind Pulihora (Chintapandu Pulihora)
Prep Time
15 mins
Cook Time
25 mins
Resting Time
30 mins
Total Time
1 hr 10 mins
 

A traditional South Indian recipe for authentic Andhra-style tamarind rice (chintapandu pulihora) made with fluffy rice, simmered tamarind paste, and a crisp lentil-peanut tempering.

Course: Main Course
Cuisine: Andhra, South Indian
Diet: Vegan, Vegetarian
Keyword: andhra tamarind rice, Chintapandu Pulihora, Tamarind Pulihora Recipe, temple style pulihora
Servings: 4
Calories: 180 kcal
Author: Uppada Lakshmi
Ingredients
For the Rice:
  • 1 cup Sona Masoori rice raw
  • 2 cups water
  • 1/4 tsp turmeric powder
  • 1 tbsp groundnut or sesame oil
  • 1/2 tsp salt
For the Tamarind Pulusu (Paste):
  • 50 g tamarind tightly packed lemon-sized ball
  • 1.5 cups hot water for soaking
  • 4 green chilies slit
  • 1/4 tsp turmeric powder
  • 1 tsp salt adjust to taste
  • 1 tbsp oil
  • 1/2 tsp powdered jaggery optional
For the Tempering (Popu):
  • 2.5 tbsp groundnut or sesame oil
  • 1 tsp mustard seeds
  • 1 tbsp chana dal bengal gram
  • 1 tsp urad dal split black gram
  • 3 tbsp raw peanuts
  • 3 dry red chilies halved
  • 1/4 tsp asafoetida hing
  • 15 fresh curry leaves
Instructions

  1. Cook the Rice: Rinse 1 cup Sona Masoori rice. Cook with 2 cups water for 2 whistles in a pressure cooker. Spread immediately on a wide plate. Drizzle 1 tbsp oil, 1/4 tsp turmeric, 1/2 tsp salt, and a few curry leaves. Let it cool completely.

  2. Extract Tamarind: Soak 50 g tamarind in 1.5 cups hot water for 15 minutes. Squeeze thoroughly and strain out all seeds and fibers to yield smooth extract.

  3. Simmer the Pulusu: Heat 1 tbsp oil in a pan. Add tamarind extract, slit green chilies, 1/4 tsp turmeric, 1 tsp salt, and 1/2 tsp jaggery. Simmer on medium-low for 8–10 minutes until thick and oil droplets surface. Turn off heat.

  4. Fry the Tempering: Heat 2.5 tbsp oil in a pan. Fry peanuts until golden (2 mins). Add chana dal and urad dal; fry until lightly browned (1 min). Add mustard seeds and let them splutter completely. Add dry red chilies and curry leaves; sauté 20 seconds. Turn off heat, add asafoetida, and stir.

  5. Combine & Rest: Pour 3/4 of the tamarind reduction and the warm tempering over the cooled rice. Mix gently using a spatula from edges to center without mashing grains. Taste and add remaining paste if more tanginess is desired.

  6. Rest: Cover and let sit for 30–45 minutes before serving for flavors to penetrate.

Recipe Notes

  • Always cool the rice fully before mixing to prevent mushiness.

  • Sona Masoori rice provides the ideal grain texture; avoid fragrant basmati.

  • Adjust green chilies and red chilies to match preferred spice tolerance.

Storage

  • Stays fresh at room temperature for up to 24 hours.

  • Refrigerate in an airtight container for up to 4 days. Serve at room temperature.