Chintapandu Pulihora- 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.

5 from 1 vote

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Course: Lunch, Side Dish

Cuisine: Indian, South Indian

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Author: My Hungry Traveler

Equipment

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

Ingredients

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
1½ cup Water
½ tsp Turmeric
1½ tsp Salt
1 tsp Jaggery (or brown sugar)
4 cup Cooked rice, refrigerated and grains separated

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Instructions

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.

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