Pulihora | Tamarind Rice | Chintapandu Pulihora | పులిహోర ఇలా చేస్తే గుడిలో ప్రసాదం రుచి వస్తుంది
- 5 years ago
Learn How To Make #TamarindRice / #Pulihora On The Occasion Of Varalakshmi Vratham With Samatha Only On Variety Vantalu.
Tamarind Rice is also known as Chintapandu Pulihora is a common rice preparation in south Indian Cusine. The Taste of Pulihora will be sour and spicy all at the same time. Pulihoira is traditionally mixed tangy rice specially prepared during festival seasons in Andhra, Telangana, Tamilnadu, and Karnataka. It is served in temples as Prasadam
Ingredients:
Boiled Rice: 1/4 cup
Water: 2 cups
Tamarind- 50 gm
Whole Dried Red Chillies: 10-12
Mustard Seeds: 1 tsp
Cumin Seeds - 1tsp
Chana Dal: 2 tsp
Urad Dal: 2 tsp
Black Pepper - 1 tsp
Peanuts: 1/2 Cup
Brown Chickpea(Chana) - Soaked -1/2 cup
Curry Leaves: 15-20 leaves
Turmeric Powder: 1 tsp
Coriander Powder - 1 tsp
Oil - 4 tsp
Asafoetida: 1/4 tsp
Cumin Seed and Fenugreek Powder - 1/2 tsp
Black Pepper Powder - 1/2 tsp
Salt to taste
Method:
1. Wash and pressure cook the rice with 2 cups of water for 3 whistles.
2. Soak the tamarind in water for 10 minutes. Then squeeze the extract out of it and set aside.
3. Spread the cooked rice on a wide plate and let it cool completely. Heat oil in a pan for seasoning.
4. Add the mustard seeds, chana dal, urad dal, and peanuts and let them splutter
5. Fry the seeds till light brown color. Add the slit green
chilies, red chilies, curry leaves, and hing to it and fry for a couple of seconds.
6. Now add the tamarind extract, powdered jaggery, and turmeric powder and cook the mixture until the oil gets separates.
7. Combine the rice, salt and tamarind mixture well and serve.
Tamarind Rice is also known as Chintapandu Pulihora is a common rice preparation in south Indian Cusine. The Taste of Pulihora will be sour and spicy all at the same time. Pulihoira is traditionally mixed tangy rice specially prepared during festival seasons in Andhra, Telangana, Tamilnadu, and Karnataka. It is served in temples as Prasadam
Ingredients:
Boiled Rice: 1/4 cup
Water: 2 cups
Tamarind- 50 gm
Whole Dried Red Chillies: 10-12
Mustard Seeds: 1 tsp
Cumin Seeds - 1tsp
Chana Dal: 2 tsp
Urad Dal: 2 tsp
Black Pepper - 1 tsp
Peanuts: 1/2 Cup
Brown Chickpea(Chana) - Soaked -1/2 cup
Curry Leaves: 15-20 leaves
Turmeric Powder: 1 tsp
Coriander Powder - 1 tsp
Oil - 4 tsp
Asafoetida: 1/4 tsp
Cumin Seed and Fenugreek Powder - 1/2 tsp
Black Pepper Powder - 1/2 tsp
Salt to taste
Method:
1. Wash and pressure cook the rice with 2 cups of water for 3 whistles.
2. Soak the tamarind in water for 10 minutes. Then squeeze the extract out of it and set aside.
3. Spread the cooked rice on a wide plate and let it cool completely. Heat oil in a pan for seasoning.
4. Add the mustard seeds, chana dal, urad dal, and peanuts and let them splutter
5. Fry the seeds till light brown color. Add the slit green
chilies, red chilies, curry leaves, and hing to it and fry for a couple of seconds.
6. Now add the tamarind extract, powdered jaggery, and turmeric powder and cook the mixture until the oil gets separates.
7. Combine the rice, salt and tamarind mixture well and serve.