Chintapandu Pulihora | Imli Chaval | Tamarind Rice

Chintapandu Pulihora, also known as Tamarind Rice, is a classic South Indian dish that offers a perfect balance of tangy, spicy, and savory flavors. This beloved recipe is not only a favorite during festivals and special occasions but also makes for a delightful everyday meal. Combining cooked rice with a tangy tamarind paste, aromatic spices, and crunchy peanuts, Pulihora is both nutritious and delicious.

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

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• Ingredients:
• Procedure:
• Step 1: Cooking the Rice
• Step 2: Preparing the Ingredients
• Step 3: Mixing Rice with Spices
• Step 4: Frying Ground Nuts and Red Chillies
• Step 5: Tempering with Spices
• Step 6: Adding Tamarind Paste and Seasoning
• Step 7: Combining Everything

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 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: Cooking the Rice

Start by cooking 1/2 kg of rice in a rice cooker until it is perfectly tender. Ensure that the rice is cooked well but not overly soft to maintain its structure in the final dish.

Step 2: Preparing the Ingredients

While the rice is cooking, finely chop the green chillies and ginger pieces. This will allow the flavors to blend seamlessly into the rice mixture.

Step 3: Mixing Rice with Spices

Once the rice is cooked, transfer it to a large mixing vessel. Add a handful of fresh curry leaves, 1 teaspoon of salt, and 1 teaspoon of turmeric powder. Drizzle in 1 teaspoon of oil and gently mix all the ingredients to ensure the spices are evenly distributed throughout the rice.

Step 4: Frying Ground Nuts and Red Chillies

Heat 1/4th bowl of oil in a pan over medium heat. Add the ground nuts (Moongohali) and red chillies to the hot oil. Fry them until they turn golden brown and become crispy. Once done, remove them from the oil and set aside.

Step 5: Tempering with Spices

In the same pan, add 2 teaspoons of Bengal gram (Chanadal) to the remaining oil. Let it fry until it turns golden brown. Then, add 1 teaspoon of Urad dal (Blackgram), 1½ teaspoons of mustard seeds, the chopped green chillies, 1 teaspoon of ginger pieces, and 2 stems of curry leaves. Sauté these ingredients until they release their aromatic flavors.

Step 6: Adding Tamarind Paste and Seasoning

Next, add 6-8 teaspoons of Tamarind paste to the pan. If desired, add a pinch of sugar or jaggery to balance the tanginess. Stir in 2 teaspoons of salt and let the mixture fry for about 1 minute, allowing the flavors to meld together.

Step 7: Combining Everything

Finally, pour the tempered spice mixture into the cooked rice. Mix thoroughly to ensure that all the ingredients are evenly distributed throughout the rice. The peanuts and fried chillies add a delightful crunch to the Pulihora.

Chintapandu Pulihora is now ready to be served. It can be enjoyed as a hearty breakfast or as a special dish during festivals and celebrations. The combination of tangy tamarind, aromatic spices, and crunchy peanuts makes it a beloved favorite in many households.

Tip: You can prepare and store the tamarind paste for up to 1 month in the freezer. This makes it convenient to whip up Pulihora whenever you desire, without any hassle.