Andhra Tangy Tamarind Rice (Chintapandu Pulihora)

Along with Hyderabadi Biryani, tamarind rice is probably the most famous dish from Andhra, a land known for its amazing rice dishes. This is a pure vegetarian delicacy.

This version of mixed rice has been around since before the 3rd century B.C. and most likely from the kitchens of South India. The ingredients of this recipe have always been readily available and inexpensive. And that’s why the tamarind rice is the most common prasad (offering) across temples, and easily found most restaurants and homes in South India. It’s easy to make and it is unbelievably tasty!

Indian Andhra Tangy Tamarind Rice

Chintapandu Pulihora- Tamarind Rice

Stir-fried white rice is mixed with exotic spices like tamarind paste, fenugreek, dried chilies, salt, and sesame oil. This dish is an inspired combination of flavors that is loved by adults and kids alike.
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Course: Lunch, Side Dish
Cuisine: Indian, South Indian
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Author: My Hungry Traveler


  • Wok, Kadai, or large skillet
  • small frying pan
  • Spice grinder or small food processor


Masala Powder

  • 1 tsp Mustard seeds
  • 1 tsp Urad dal
  • 1 tsp Chana dal
  • 1 tsp Coriander seeds
  • ½ tsp Cumin
  • ¼ tsp Fenugreek
  • 1 tbsp Sesame seed
  • 3 medium Dried red chili

Tamarind Rice

  • 2 tbsp Vegetable oil
  • 1 tsp Mustard seed
  • 1 tsp Urad dal
  • 1 tsp Chana dal
  • 2 tbsp Peanuts
  • 2 medium Dried red chili
  • 4 Curry leaves
  • 2 medium Fresh chili, split
  • 6 tsp Tamarind concentrate
  • cup Water
  • ½ tsp Turmeric
  • tsp Salt
  • 1 tsp Jaggery (or brown sugar)
  • 4 cup Cooked rice, refrigerated and grains separated


Masala Powder

  • In a dry small pan over medium heat, lightly toast masala ingredients being careful not to burn. Let cool then grind to a fine powder.

Make Pulihora

  • Heat oil in a wok or skillet over medium-high heat. Add mustard, urad dal, peanuts, and dried red chili. Cook about 1 minute. Stir in curry leaves and green chili.
  • Combine tamarind paste with water and add along with jaggery and salt. Mix well, cover, and cook for 10 minutes. Remove cover and stir in masala powder and cook until tamarind paste become aromatic, a minute or two.
  • Add rice and ½ tsp salt. Gently mix until everything is combined. Serve hot.


Calories: 379kcal | Carbohydrates: 59g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Sodium: 962mg | Potassium: 208mg | Fiber: 4g | Sugar: 6g | Vitamin A: 84IU | Vitamin C: 24mg | Calcium: 59mg | Iron: 2mg

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