Chintakaya Pulihora – Raw Tamarind Rice Recipe
Course: Main Course
Cuisine: South Indian
- 1/2 cup Raw Rice
- 5 Raw Tamarind (approx. 3 inch sized tamarind)
- 1– 2 Green Chillies
- 2 Dried Red Chillies
- 2 tbsp Peanuts
- 1/2 tbsp Chana Dal
- 1/2 tbsp Urad Dal
- 1/2 tsp Mustard Seeds
- 1/4 tsp Turmeric Powder
- 1/2 tsp Jaggery powdered (optional)
- A pinch of Hing
- 1 Sprig Curry Leaves
- 2 tbsp Oil
- Salt to taste
Wash and pressure cook the rice for 3 whistles.
Spread the cooked rice on a wide plate and let it cool completely.
Pressure cook the raw tamarind with water for 3 whistles. Drain and let them cool.
Peel the cooked tamarind and discard the peel.
Add water and squeeze the extract out of the tamarind. Keep it aside.
Heat oil in a pan. Add the mustard seeds, chana dal, urad dal and peanuts and fry them until golden brown color.
Add the slit green chillies, red chillies, hing and curry leaves to it and fry for a couple of seconds.
Add the raw tamarind extract, turmeric powder, salt and jaggery to the seasoned ingredients and mix well.
Cook the mixture until the oil gets separates. Turn off the heat.
Add this cooked mixture to the rice and combine everything.
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