Chintapandu pulihora / tamarind rice Andhra style. Pulihora recipe with step by step photos. Pulihora is a popular rice dish from andhra cuisine made with tamarind, rice, tempering spices & curry leaves. It is also known as chintapandu pulihora.

It is a tangy rice recipe made using tangy pulp of tamarind in tempered rice. Find Us On: Pulihora Recipe Andhra Style is a little different to the Tamil style Puliyodharai, where the spices are roasted and ground before adding to the tamarind pulp. You can check out the recipe for Puliyodharai here. You can cook Chintapandu pulihora / tamarind rice Andhra style using 15 ingredients and 7 steps. Here is how you cook that.

Ingredients of Chintapandu pulihora / tamarind rice Andhra style

You need 2 cups of cooked rice.
It's 1 of handfull of tamarind.
You need 2-4 of Green chillies.
It's 4-5 of red chillies.
Prepare 4 tablespoons of peanuts.
You need 1/2 teaspoon of mustard.
You need 1/2 teaspoon of cumin.
It's 1 teaspoon of chanadaal.
You need 1 teaspoon of urad daal.
It's 1/2 teaspoon of turmeric powder.
You need Handful of curry leaves.
You need 1/4 teaspoon of hing.
You need 2-3 tablespoons of oil.
It's 1 teaspoon of jaggery.
Prepare to taste of Salt.

In this Andhra Style Pulihora Recipe, the t amarind pulp is cooked and thickened with spices, green chillies and curry leaves. Cooked rice is then seasoned with this tamarind paste and. As our family is a big fan of tamarind rice, I started with this recipe. The ingredients and preparation of Andhra Pulihora is completely different from our Tamil nadu style Puliodharai.

Chintapandu pulihora / tamarind rice Andhra style step by step

Soak tamarind in warm water for 10 minutes. Filter it to a pan add jaggery and turmeric and keep it for boiling..
When tamarind juice becomes thicker similar to tomato ketchup consistency take of the flame and keep it aside..
Heat oil in a wok add peanuts and fry when they are half done add mustard, jeera..
Then add green chillies, chana daal and urad daal and fry till golden brown colour..
Add hing, red chillies and curry leaves. Fry for few seconds till curry leaves turn crisp. Take off the flame..
Take cooked cooled rice in a plate add the tadka prepared, add 2-3 tablespoons of tamarind sauce and salt mix well..
If required, according to your taste add more tamarind sauce. Enjoy tangy chintapandu pulihora..

Its a very simple recipe without any grinding job. In the traditional temple style pulihora recipe, they add sesame seeds powder or mustard powder. Pulihora - Andhra Tamarind Rice Deepavali lit up the kitchen with fun, laughter and culinary conversations. Our family whipped up an elaborate vegetarian meal which included Pulihora, a traditional favorite among South Indians, an unassuming tangy rice dish speckled with spices, roasted peanuts and aromatic curry leaves. The word 'puli' is derives from 'pulupu' which means sourness and 'hora' which is derived from 'origamu' which indeed means food or meals in telugu language.