Chintapandu Pulihora | Imli Chaval | Tamarind Rice


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



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


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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