Chintapandu pulihora is Andhra's popular rice item prepared using tamarind, rice and spicy tempering. It is almost everyone's favorite rice item. Though pulihora is prepared in many ways like Karnataka temple pulihora, this variety pulihora is regularly prepared for festivals, lunch box, journeys, on marriages etc., Many South Indian people love to pack this pulihora for their journeys mainly train journeys ☺. As it don't spoil quickly for heat or because of it's taste, what's your reason for packing pulihora for journeys?? This pulihora also prepared in different ways like boiling tamarind separately and then adding in rice. Or by boiling in tempering itself, today I am sharing this process. The taste of peanuts, green chillies that are boiled in tamarind paste gives very good, try this process once. Let's start our recipe..
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Event : Shhhhh Secretly cooking challenge
Taking this tasty pulihora recipe to "Shhhhh Secretly cooking challenge" fb group started by Priya, and taken further till date by Mayuri di ND Renu. We completed recipes from all states from A to Z, so now admin team and members decided a new interesting way for monthly theme that is - one group member in alphabetical order will suggest theme. Later admin team will pair interested members, then we share 2 secret ingredients among us and prepare recipe using it and all other members will guess it.
This month theme railway recipes was suggested by Seema, check her indian railway aloo curry recipe. This month I am paired with Priya Iyer, she gave me groundnuts and red chillies as secret ingredients, in turn I gave chaat masala and lemon juice as secret ingredients. Priya prepared yummy and tasty sukha bhel recipe do check out. I also saved her mambazha payasam recipe to try soon.
Chintapandu pulihora
Preparation time :20 minutes
Serves : 2 persons
Category : Rice
Recipe Cuisine: Andhra
Main ingredients : tamarind rice
Ingredients
Cooked rice - 1 bowl
Tamarind - 1/4 cup or 2 big lemon size
For tempering
Oil - 1/4 cup / adjust
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Urad nd chana dal - 1 tsp
Ground nuts - 1 tsp
Curry leaves - 1 sprig
Coriander leaves - 1 tsp chopped
Hing - 1 pinch
Turmeric powder - 1/2 to 1 tsp
Cashew nuts - 15
Green chillies - 5
Red chillies - 2
Jaggery - optional I don't used
Process
1) cook rice by adding 2 drops of oil in order to get good texture to rice.
2) take rice is wide plate and let it cool.
3) clean tamarind under water and soak it in hot water for 10 to 15 minutes. Later extract it's juice by removing it's pulp using strainer. Add some water and repeat the same process. Keep this tamarind juice aside we will use it later.
4) add oil in a wide pan let it heat for few seconds, later add all mustard seeds when it starts crackling add cumin, urad nd chana dal fry for few seconds then add peanuts, cashew nuts fry till changes color.
5) now add green nd red chillies, curry leaves and fry it well.
6) later add hing, turmeric powder,salt and mix everything well.
7) now add prepared tamarind juice in tempering and cook on low to medium flames till oil oozes out.
8) our pulihora paste is ready, add required amount of pulihora paste in rice and mix everything well.
9) lastly add finely chopped coriander leaves.
That's it our chintapandu pulihora is ready to serve or pack.
Note:
* If you want you can also add jaggery while boiling tamarind, I personally d't add jaggery for this variety pulihora.
* You can also prepare this pulihora using left over rice.
Hope you liked this recipe, drop your views in comment box. Will meet you soon with more interesting recipes.
Thank you,
Aruna Saras Chandra.
