Tuesday, 15 February 2011

Chintapandu Pulihora / Tamarind Rice

This is one of the must have recipes at any South Indian family. During festive season, most of the people prepare this rice and offer it to God. We can prepare the seasoning in lumpsome amounts and preserve it in the fridge upto 3-4 weeks.
Pulihora with Pappula podi / Spicy powder

2 cups - Rice
2 tbsp - Oil
1/2 tsp - Mustard
1/2 tsp - Cumin / Jeera
2 tbsp - Peanuts
1 tsp - Chana daal
1 tsp - Urad daal
5-7 - Bullet chillies (Make scars with knife)
2-3 - Dry chillies
1/2 tsp - Turmeric powder
Tamarind - 2 lemon sizes soaked in warm water
Curry leaves
Corriander  Hand full
Jaggery - 1/2 tsp (Optional)

For spicy powder (Optional)
Garlic clove - 1
Roasted chick pea - 3 tbsp
Chilli powder - 1/4 tsp
Grind all the ingredients into powder.

Wash and soak the rice in 1 and 3/4th cup of water for 30 minutes. Cook the rice and spread it on a  wide plate and keep it aside.
Heat kadai with 3 tbsp of oil. When it is hot add the peanuts, chana daal, urad daal, dry chilli, curry leaves one after the other. When they started changing colour, add bullet chilli and turmeric and fry for a minute or two until the chilli becomes tender.
Squeeze the tamarind pulp and add to the above mixture along with jaggery.

Cook for few minutes until the mixture becomes thick and oil gets separated as shown below

Finally sprinkle some coriander and then add the rice and mix every thing along with 1 tbsp of the spicy powder prepared as mentioned above.

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