Pulihora recipe- How to make Andhra Chintapandu Pulihora Or Tamarind Rice

Andhra pulihora recipe or tamarind rice is called as Chintapandu Pulihora or Tiger rice (For Fun), which is true translation from telugu to English. It is often prepared during festivals and is offered as naivedyam/prasadam to deities/Gods.

I prepare pulihora at home very frequently when I do not have any batters for idly or Dosa. It comes as a savior which can be served as multipurpose for breakfast and lunch for our lunch boxes.

The aroma of Pulihora preparation is so enticing and Pulihora made in temples 
have that distinct flavour which we could never replace when prepared in home.

We never use the instant mixes for Pulihora, as it is very very easy to make and the store bought mixes would never reproduce the same authentic taste which comes from scratch recipe.

My kids love eating these kinds of One pot meals like Vegetable Pulao or pulihora.

Ingredients:

1 1/2 cups raw rice (cook such that each grain is separate.If generally you use 2 cups water to 1 cup rice, for pulihora, use only 1 3/4th water. Once cooked, spread to cool)

1/2 tsp turmeric/haldi/pasupu

10-15fresh curry leaves

salt to taste

large lemon sized tamarind (soak in a cup of hot water and extract pulp) - I prepare and freeze homemade tamarind paste generally to use it later.

1 tbsp pachi senaga pappu/channa dal (split bengal gram)

1 tbsp urad dal/minappapu/split black gram

1 tsp teaspoon mustard seeds/avalu

3-4 medium dry red chilli

4-5 green chillis slit length wise

1/4 tsp hing/asafoetida/inguva (optional - but gives distinct flavour)

2 fistfuls roasted peanuts (My hubby's favourite- Cant miss this!)

3 tbsps oil

Preparation Method:

1.  Cook rice without making it mushy. If generally you use 2 cups water to 1 cup rice, for pulihora, use only 1 3/4th water. Spread the rice on a wide plate and sprinkle salt and add homemade tamarind paste. Set aside to cool completely.

2.       Add oil to a pan and heat it. Add the mustard seeds and let them splutter. Add dry red chillis, Peanuts, channa dal, urad dal and fry for a minute till Golden. Next add the slit green chillis, asafoetida and few curry leaves and fry for a few seconds.Add turmeric to the oil and remove from heat. Many would add turmeric directly, but i like it adding to oil since it removes the raw smell.

3. If not using homemade tamarind paste(will post in future as seperate post), add the tamarind pulp extracted to the oil and fry it until the raw smell disappears.

4. Add the seasoning to the cooled rice and mix well. Check salt by tasting and add if needed.

5. Rest it for sometime and then binge on it:)
Resting allows all the flavours to infuse well with each other.

There are many versions like aava pettina pulihora, nuvvu pulihora, mamidikaya pulihora, nimmakaya pulihora etc. But this is very basic version which can be prepared by any beginner without fail.