Chintapandu Pulihora | Imli Chaval | Tamarind Rice

 

Prepared by

 


Preparation time: 10 minutes
Cooking time: 20 minutes
Yield: 600 grams

 

Ingredients:


Bhiyyam (Chaval, Rice) :
1/2 kg

 

Pachimirapa (Hari mirchi, Green Chillies) : 6

 

Allam (Adarak, Ginger) pieces : 1 tsp

 

Karivepakulu (Cudi Patta, Curry Leaves) : 2 stems

 

Chintapandu (Imli, Tamarind) paste : 6-8 tsp

 

Nune (Thel, Oil) : 1/4 th bowl

 

Uppu (Namak, Salt) : 2-3 tsp

 

Pasupu (Haldi, Turmeric) : 1 tsp

 

Verusanagpappu (Moongohali, Ground nuts) : 25 grams

Sanagapappu (Chanadal, Bengalgram) : 2 tsp

Minappappu (Urad Dal, Blackgram) : 1 tsp

Aavalu (Sarson, Mustard seeds) : 1 tsp

Endumirapakayalu (Kali mirchi, Red Chillies) : 2 or 3





Procedure:


Step 1 :
Cook 1/2 kg rice in rice cooker

 

Step 2 : Mean while cut green chillies, allam

 

Step 3 : Take cooked rice in a vessel, add litle curry leaves, 1tsp salt, add 1 tsp oil to turmeric powder and mix all these into cooked rice

 

Step 4 : Heat 1/4th bowl oil in a pan, add ground nuts and red chillies let them fry, separate them from oil, add to rice





Step 5 : Add 2 tsp Bengal gram to oil, let it fry till golden colour, now add 1 tsp Urad dal, 1&1/2 tsp Mustard Seeds, Green chillies, 1 tsp ginger pieces, 2 stems curry leaves

 

Step 6 : Add 6-8 tsp Tamarind paste (1 pinch sugar or Jaggery added if necesarry), 2 tsp salt let them fry for 1 min

 

Step 7 : Mix the ingredients to rice thoroughly

 

Chintapandu Pulihora is ready to serve, you can have it as breakfast or as a special item on festivals

Tip: You can prepare & store the paste for 1 month in freezer and follow the steps from there on whenever you wish to make it :)





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