Chintapandu Pulihora(Tamarind Rice)

Ingredients :

1)Fistful of Tamarind

2)oil -3tbsp

3)jeera(cumin seeds)- 1 tsp

4) green chilli-5 no.

5)Chilli powder -1tsp

6) Coriander powder-1/2tsp (optional)

7) Turmeric powder-1/4 tsp

8) Fenugreek seed powder-1/4 tsp

9) Cumin seeds powder-1/4 tsp( optional)

10) 4 garlic cloves (optional)

11) Salt to taste 

12) pinch of hing

13) 3 cups of water

Tamarind paste preparation :

Soak Tamarind in 3 cups of water for half an hour and take out the juices from the Tamarind and filter the juice thoroughly.

Once the Tamarind juice is filtered add it to a wide – thick bottomed pan, add all the ingredients in the above list (2-12) and  put the flame on a medium flame and cook the Tamarind juice with all the spices till the juice reduces to half or one -fourth and juice turns into slightly thick paste, turn off the flame and set it aside.

To cook rice :

2-cups rice

3-cups water

1/8 tsp oil

Soak the rice for half an hour and cook the rice until the rice is done. (Add oil to rice once you put the rice on stove top/range)

For tempering: 

2tsp- oil

1/2 tsp- mustard seeds

1/2 tsp- cumin seeds

1/4 tsp- turmeric powder

4 – whole dried red chilli

2tbsp soaked chana dal

A pinch of hing

2-3 tbsp peanuts

1-sprig curry leaves

In a small pan,  on a medium flame.Add oil,Once the oil is heated, add mustard seeds, cumin seeds, chilli,  peanuts, turmeric chanadal, hing curry leaves until the peanuts and chana dal are completely roasted and the raw smell is gone.

Take the cooked rice in wide mixing bowl and separate the rice grains add the tempering to the rice and add Tamarind paste accordingly/ as per the taste.

1)As per taste use the Tamarind paste.

2) garlic cloves are completely optional they give  a great taste if added, or else one can omit them.

3) Soak the chana dal at least for 2-hours.

4)You can store the paste for a week in the refrigerator using a tight lid container

Have a great week ahead.




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