Friday, October 23, 2015

Pulihora recipe | Tamarind rice recipe | Chintapandu pulihora recipe | Andhra famous tamarind rice recipe | Pulihora Recipe / Tamarind Rice Recipe / Chintapandu Pulihora Recipe | చింతపండు పులిహోర తయారీ విధానం

Tamarind Rice or Pulihora is a Famous and Traditional South Indian Recipe. We can make tamarind rice in many variations but today i am going to share you in one of the traditional way. Generally we make this recipe for any festive or special occasions and also perfect dish for breakfast or lunch with the combination of thick curd of your choice.

During Festivals we make this recipe and is offered to god as Naivedyam or Prasadam along with other sweet dishes like Sweet pongal, Poornam Boorelu, chalimidi, panakam and vadapappu.

This Recipe is so simple and easy to prepare with in less time and even beginners can learn it so fast and make this into tasty recipe by following below steps. Even we can make this dish with leftover rice for breakfast or lunch of your choice.

You can even refrigerate this Tamarind paste for 15 to 20 days in a airtight container and whenever you require to use it, you can just mix in rice.

Recipe Type: Main (Breakfast | Lunch | Dinner)
Cuisine: South Indian
Serves: 2 to 3

Ingredients for pulihora or Tamarind rice:
  • Rice - 1 1/2 Cups
  • Oil - 4 Tbsps
  • Mustard Seeds - 1/2 Tsp
  • Fenugreek Seeds - 1/4 Tsp
  • Curry Leaves - Few
  • Peanuts - Fistful
  • Cashews - 6 to 7
  • Chana Dal - 1 Tsp
  • Urad Dal - 2 Tsps
  • Hing - 1/8 Tsp
  • Turmeric Powder - 1/2 Tsp
  • Tamarind - Fist full or Big Lemon Size or adjust according to sourness in tamarind
  • Green chilies - 2 slit or adjust to your taste
  • Ginger - 1 Inch size (finely chopped)
  • Jaggery - 1 Tsp
  • Red chilies - 2 (Adjust to your taste)
  • Salt - To Taste
  • Coriander leaves - Fist full (finely chopped)
  • Sesame seeds powder - 1 Tbsp (optional)
Procedure for pulihora or Tamarind rice:
  • Wash and soak rice with enough amount of water. Cook the rice by adding enough amount of salt and tbsp oil. Set aside. (By adding oil, each grain of the rice will separate).
  • In a bowl, Soak tamarind in 1 cup of hot water for 5 to 10 minutes or (In a bowl, cook tamarind by adding water for 2 minutes on a medium flame) and when it cools down, squeeze out all the pulp, filter it and set aside.
  • Take heavy bottom pan, add oil. once the oil is nice and hot, add mustard seeds allow it to splutter.
  • Now add fenugreek seeds, chana dal, urad dal, curry leaves, cashews, peanuts and saute it well until light golden colour.
  • Now add hing, turmeric powder, chopped ginger, green chilies, red chili and saute it well for few seconds.
  • Now add tamarind juice, salt, jaggery and cook until the mixture becomes thick paste and oil oozes out.
  • Turn off the flame. Now the Tamarind paste is ready now.
  • Add chopped coriander leaves mix it well.
  • In a wide open plate, add rice and spread the rice with fork. (make sure rice is not hot).
  • Now add tamarind paste, Sesame seeds powder to the rice and mix it well with the fork. (make sure rice is not hot).
  • Simple and Traditional Tamarind rice or Pulihora is ready to Serve and is good combination with thick curd of your choice.
  • You can even refrigerate the tamarind paste, before adding coriander leaves for about 15 to 20 days in an airtight container. So instantly you can add the tamarind paste in rice whenever you require.
  • You can add less or more tamarind paste according to how much sour you want the rice to be. (Adjust to your taste).

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