Chintapandu Pulihora

  • Servings : 4
  • Prep Time : 5m
  • Cook Time : 15m
  • Ready In : 20m


Large lemon size tamarind -1
  • Peanuts- 1/2 cup
  • Dry red chilly-8
  • Green chilly- 5
  • Few curry leaves
  • Mustard seeds- 1 tsp
  • Chana dal- 2 tsps
  • Urad dal- 2 tsps
  • Turmeric powder- 1/2 tsp
  • Few generous pinches of hing
  • Sugar- 1/2 tsp
  • Salt to taste

Cooking Method :

  • Cook 1 cup of rice in 2 1/4th cup water. Once cooked spread it and let it dry for few minutes.
  • Soak the tamarind in 1 1/2 cups of warm water. After 15 minutes, squeeze the pulp.
  • In a pan put a tsp of oil and fry the peanuts till light brown.
  • In a pan put 5 tsps of oil and the dry red chillies. In medium heat slowly fry the red chillies till they become completely black.
  • 5)Then add the mustard seeds, Chana dal, urad dal and slit green chilly. Fry for few seconds.
  • 6)Now add the tamarind pulp, turmeric powder, hing, curry leaves, salt and sugar.
  • Mix and cook for ten minutes till the gravy gets little thick.
  • 7)At this point the mixture will be very tangy and salty.
  • 8)Add the spicy tangy tamarind paste to the cooked rice to desired consistency.
  • Adjust the salt and sugar if required.
  • Finally add the fried peanuts.

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