Easy pulihora recipe | chintapandu pulihora | how to make andhra style tamarind rice
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 25 minutes
- Total time: 35 minutes
- Yield: 3 Servings
- Category: rice
- Cuisine: andhra
Ingredients
for masala powder:
- 1 tsp mustard
- 1 tsp urad dal
- ½ tsp cumin / jeera
- 1 tsp chana dal
- 1 tsp coriander seeds
- ¼ tsp methi / fenugreek
- 1 tbsp sesame / til
- 3 dried red chilli
for pulihora:
- 2 tbsp oil
- 1 tsp mustard
- 1 tsp urad dal
- 1 tsp chana dal
- 2 tbsp peanuts
- 2 dried red chilli
- pinch hing / asafoetida
- few curry leaves
- 2 chilli (slit)
- 1½ cup tamarind extract
- ½ tsp turmeric
- 1½ tsp salt
- 1 tsp jaggery
- 4 cup cooked rice
Method
- firstly, in a large kadai heat 2 tbsp oil and splutter 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, 2 tbsp peanuts, 2 dried red chilli and pinch hing.
- also add few curry leaves and 2 chilli saute slightly.
- now add 1½ cup tamarind extract, ½ tsp turmeric, 1 tsp salt and 1 tsp jaggery.
- mix well, cover and boil for 10 minutes stirring in between.
- cook until the oil separates from tamarind extract.
- further in a pan dry roast 1 tsp mustard, 1 tsp urad dal, ½ tsp cumin, 1 tsp chana dal, 1 tsp coriander seeds, ¼ tsp methi, 1 tbsp sesame and 3 dried red chilli.
- roast until the spices turn aromatic.
- cool completely and blend to a fine powder.
- transfer the pulihora masala powder to the cooked tamarind extract and mix well.
- mix until the paste turns aromatic.
- now add 4 cup cooked rice and ½ tsp salt.
- mix gently making sure the pulihora paste is well combined with the rice.
- finally, enjoy andhra style pulihora with curd or papad.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.