Andhra Style Tamarind Rice/Pulihora Recipe / Chintapandu Pulihora

Andhra Style Tamarind Rice/Pulihora Recipe / Chintapandu                                                  Pulihora 

          An easy and tasty South Indian style rice recipe made with cooked rice, tamarind extracts and spices. This recipe is usually made in temples and served as prasad, but can also be served for lunch box and dinner. The flavored rice does not require any side dish with it, but when it is served with a curry based on sour curd or any spicy gravy, it tastes great.  

         Tamarind rice is a famous South Indian staple food which is extremely popular in Indian states. Each state in South India has its own variety of preparation, it has a different set of spices used and a different local name. One such simple and simple change is the Pulihora recipe from famous and Andhra cuisine.

        In South Indian, there are 3 major types of tamarind rice variations.  Even though it is commonly referred to as Tamarind Rice in English, it has unique and different local names. Apart from its names, it varies in its preparation and also in its taste. Of these 3, I personally think the Andhra version has less use of spices in it. It focuses more on tamarind sauce rather than spices.

        While in the other 2 variations it is a combination of sweetness, pungency and sourness from tamarind sauce. As a result, it has a lighter color than the other 2 variations, due to less use of spices in this recipe. It can be light yellow in color, while the other 2 provide you with dark red.

        Also, some easy and important tips and variations for Pulihora recipe . First of all, I would recommend preparing this recipe with small granulated rice like Sona Mussoorie or Jasmine Rice. Avoid using basmati rice which may not gel completely with spices and tamarind sauce. 

       Secondly, do not use freshly cooked rice for this recipe. Use leftover or cold rice, which does not contain moisture. Freshly cooked rice contained moisture and when mixed with spices and sauces, would lose its consistency. Finally, you can always make the seasoning and sauce thicker in advance and use it whenever you want to make this rice recipe.

                       PREPARATION TIME:           COOKING TIME:      TOTAL TIME:

                             10 MINUTES                            25 MINUTES            35 MINUTES

INGREDIANT:

FOR MASALA POWDER:

1 tsp mustard
1 tsp urad dal
½ tsp cumin seeds
1 tsp chana dal
1 tsp coriander seeds
4 tsp fenugreek
1 tbsp mole
3 dry red chillies

FOR PULIHORA:


2 tablespoons oil
1 tsp mustard
1 tsp urad dal
1 tsp chana dal
2 tablespoons peanuts
2 dry red chillies
Pinch hinge
Some curry leaves
2 peppers , sliced
1½ cup tamarind extracts
½ tsp turmeric
1½ tsp salt
1 tsp jaggery
4 cups cooked rice

METHOD:

1.First of all, sprinkle 2 tablespoons oil and 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, 2 tbsp peanuts, 2 dried red chillies and a pinch of hing in a large skillet.

2.Add some curry leaves and 2 chilies as well and fry them a little.

3.Now add 1½ cup tamarind extracts, ½ tsp turmeric, 1 tsp salt and 1 tsp jaggery.

4.Mix well, keep covered and boil for 10 minutes while stirring occasionally.

5.Cook until the oil separates from the tamarind extracts.

6.Next add 1 tsp mustard, 1 tsp urad dal, ½ tsp cumin, 1 tsp chana dal, 1 tsp coriander seeds, ¼ tsp          fenugreek seeds, 1 tbsp sesame seeds and 3 dry red chillies and fry them in a pan.

7.Roast the spices until fragrant

.

8.Cool completely and mix to a fine powder.

9.Transfer pulihora masala powder to the cooked tamarind extracts and mix well.

10.Mix until the paste becomes aromatic.

11.Now add 4 cups cooked rice and 1½ tsp salt.

12.Mix gently to ensure that the pulihora paste is well combined with rice.

     Enjoy Andhra style Pulihora with curd or papad.

                                                                                                                  THANK YOU , READERS!