Chintapandu Pulihora, also known as tamarind rice, is a traditional South Indian dish made by mixing cooked rice with a tangy tamarind extract, tempered with spices like mustard seeds, green and red chilies, curry leaves, ginger, and peanuts. It is widely prepared during festivals, special occasions, and as a simple comfort meal. The unique blend of sour, spicy, and aromatic flavors makes pulihora a beloved dish across Andhra Pradesh, Telangana, Tamil Nadu, and Karnataka.
Recipe
Ingredients
- Cooked rice – 1 cup
- Tamarind – lemon-sized (soaked in water)
- Oil – 2 tbsp
- Mustard seeds – 1 tsp
- Cumin seeds – 1 tsp
- Dry red chilies – 2 (broken)
- Green chilies – 2–3 (slit)
- Ginger – 1 inch piece (finely chopped)
- Chana dal – 1 tbsp
- Peanuts or cashews – 1–2 tbsp
- Curry leaves – few
- Turmeric powder – 1/4 tsp
- Asafoetida (hing) – a pinch
- Salt – to taste
Tamarind Mix Preparation
- Soak tamarind in water for 15–20 minutes.
- Extract thick pulp and strain out seeds and fiber.
- In a small pan, heat 1 tbsp oil.
- Add turmeric and salt. Pour in the tamarind pulp.
- Boil for 5 minutes until it thickens slightly. Keep aside.
Main Preparation (Tempering and Mixing)
- Heat the remaining oil in a pan.
- Add mustard seeds and cumin seeds. Let them splutter.
- Add peanuts,chana dal and fry until light golden.
- Add red chilies, green chilies, ginger and curry leaves. Fry well.
- Add hing and stir.
- Pour the tamarind mix into this tempering. Cook for 1 minute.
- Add the cooked rice and mix gently until coated evenly.
- Simmer on low flame for 2–3 minutes. Switch off and serve.
Health Benefits
- Tamarind aids digestion and is rich in antioxidants.
- Chana dal and peanuts add protein and texture.
- Ginger helps reduce bloating and improves gut health.
- Curry leaves and turmeric provide anti-inflammatory properties.
- A light and satisfying dish suitable for lunch or travel.