Chintapandu pulihora | Tamarind rice is made of tamarind paste cooked with spices, peanuts, and chana dal then mixed with steamed rice. Chintapandu Pulihora or puliyogare is a popular dish from Telangana, Andhra, Tamil Nadu, and Karnataka. Pulihora or puliyogare is one of the main dishes served during festivals or as a prasadam in temples.

CHINTAPANDU PULIHORA | TAMARIND RICE

Benefits of tamarind rice

Tamarind rice is a tangy spicy rich dish, which is known for its long shelf life which makes it a great travel food.

It is the quickest, easiest meal to prepare on busy days while satisfying your taste buds.

This gluten-free recipe has essential antioxidants from tamarind and anti-inflammatory properties from rice.

Tamarind is rich in magnesium and improves your metabolism.

CHINTAPANDU PULIHORA | TAMARIND RICE

Ingredients

Tamarind paste: Tamarind is the key ingredient in chintapandu pulihora or tamarind rice. This sour fruit is a good source of magnesium, an important mineral that plays a role in over 600 functions in the body.

Peanuts and chana dal: Peanuts and chana dal add a nice crunch to rice.

Sesame oil: Traditionally sesame oil or peanut oil is used in South Indian cooking which adds a nutty flavor to the recipe.

Jeera and fenugreek seeds powder: This powder is a staple in Andhra cooking typically used in pulusu, pulihora, and chutneys.

Jaggery: Jaggery balances the sourness of tamarind.

Dry red chilis: It adds a radiant heat and pungent smell to pulihora.

Sesame powder: Adds smoky nutty flavor to the dish.

Asafoetida: It adds a pungent smell to pulihora which tastes distinctly savory.

You can watch the Full video recipe here

How to prepare chintapandu pulihora or tamarind rice

Jeera fenugreek powder

Heat a pan, and dry roast the cumin and fenugreek seeds on medium to low flame until you smell a nice aroma. Cool them and grind them together into a fine powder.

Sesame powder

Next toast the sesame seeds until golden and fragrant. Cool completely and make powder.

How to make pulihora paste

In the same pan, when oil is heated, add mustard seeds, peanuts, and channa dal till golden and aromatic.

Next, add dry red chilis, green chilis, and curry leaves. Fry them until dry red chilis change color.

Add tamarind paste, jaggery, asafoetida, and water, and cook until the water evaporates.

tamarind rice

Assembling Tamarind pulihora

In a mixing bowl, add warm rice, sesame oil, turmeric, sesame powder, and salt and mix it well.

Next, add the pulihora paste, and jeera fenugreek powder, and give it a mix. Taste and adjust salt.

puliyodare

More recipes

TAMARIND PASTE INSTANT POT

MANGO PULIHORA

MANGO RAVA KESARI – INSTANT POT

GONGURA PAPPU INSTANT POT

puliyogare

CHINTAPANDU PULIHORA | TAMARIND RICE

Chintapandu pulihora | Tamarind rice is made of tamarind paste cooked with spices, peanuts, and chana dal then mixed with steamed rice. 
Print Recipe
CHINTAPANDU PULIHORA | TAMARIND RICE
Prep Time:5 minutes
Cook Time:10 minutes
Assembling:10 minutes
Total Time:25 minutes

Equipment

Ingredients

  • 1.5 cups Cooked Rice

Jeera fenugreek powder

  • 1 tbsp Jeera , 2 tbsp Fenugreek seeds Grind them together. Need 1/4 tsp powder for this recipe, store the rest.

Sesame powder

  • 2 tbsp Sesame seeds You need 1/2 tbsp sesame powder for this recipe. Can make extra and store it in the refrigerator

Pulihora paste

  • 2-3 tbsp Oil
  • 1/2 tbsp Channa dal
  • 2 tbsp Peanuts
  • 2 large Dry red chili
  • 2 Green chili
  • 8 Curry leaves
  • 1.5 tbsp Tamarind paste – 1.5 tbsp or raw tamarind – 20 grams
  • 1/4 cup Water
  • 1/2 tbsp Jaggery
  • 1/4 tsp Asafoetida
  • Salt To taste

To assemble

  • 1/2 tbsp Sesame oil
  • 1/2 tsp Turmeric
  • Salt If needed

Instructions

HOW TO PREPARE CHINTAPANDU PULIHORA OR TAMARIND RICE

  • Heat a pan, and dry roast the cumin and fenugreek seeds on medium to low flame until you smell a nice aroma. Cool them together and grind them into a fine powder.
  • Next toast the sesame seeds until golden and fragrant. Cool completely and make powder.

How to make pulihora paste

  • In the same pan, when oil is heated, add mustard seeds, peanuts, and channa dal till golden and aromatic.
  • Next, add dry red chilis, green chilis, and curry leaves. Fry them until dry red chilis change color.
  • Add tamarind paste, jaggery, asafoetida, and water, and cook until the water evaporates.

Assembling Tamarind pulihora

  • In a mixing bowl, add warm rice, sesame oil, turmeric, sesame powder, and salt and mix it well.
  • Next, add the pulihora paste, and jeera fenugreek powder, and give it a mix. Taste and adjust salt.

Notes

Watch the full recipe video here
Servings: 2
Author: teju reddy

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