• Chintapandu Pulihora

    December 31st, 2010MammuRice

    Preparation Time: 40 Minutes
    Servings: 4

    1. Rice – 3 cups
    2. Tamarind Paste – 3-4 table spoons
    3. Turmeric powder – 1/2 teaspoon
    4. Curry leaves – 10, pinch them to halves with hand
    5. Oil – 1 table spoon
    6. Salt – 3-4 tea spoons
    7. Green chillies – 4, split into halves
    8. Hing – 1/4 teaspoon

    For tempering/talimpu:

    1. Peanuts – 1/2 cup
    2. Urad dal – 2 table spoons
    3. Chana Dal – 2 table spoons
    4. Red chillies – 4 (Optional)
    5. Cumin seeds – 1/2 table spoon
    6. Mustard seeds – 1/2 table spoon
    7. Oil – 2 table spoons

    Cooking Procedure

    1. Cook the rice and transfer it into a big wide bowl, so that its easy to mix. Keep separating the rice while you transfer it, to avoid any lumps.

    2. Add turmeric powder, 1 table spoon oil, salt, curry leaves (raw, so that they spreads their original smell) to the rice and mix thoroughly. Now add tamarind paste to the rice and mix well. Adjust salt and tamarind paste as per taste.

    3. Heat 2 table spoons oil in a small pan, and add all the ingredients for tempering. While they are half done, add the green chilies and let them fry. Add hing and turn off the heat. Add this mixture to the prepared rice and mix thoroughly.

    Tip: You can also fry some salted chilies (Uppu mirapakaya) separately and serve with pulihora. They make a great combination. Yogurt also makes a great combination with pulihora.


2 responses to “Chintapandu Pulihora” RSS icon

  • You missed the basic thing about Pulihora is Boiling Tamarind juice in Chillies and Salt.

    Your version is Nimmakaya Pulihora by replacing tamarind with Lemon.

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