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Chintakaya Pulihora – Raw Tamarind Rice Recipe
Prep Time
5
minutes
mins
Cook Time
30
minutes
mins
Total Time
35
minutes
mins
Course:
Main Course
Cuisine:
South Indian
Servings:
2
Author:
Hari Chandana Ponnaluri
Ingredients
½
cup
Raw Rice
5
Raw Tamarind (approx. 3 inch sized tamarind)
1– 2
Green Chillies
2
Dried Red Chillies
2
tbsp
Peanuts
½
tbsp
Chana Dal
½
tbsp
Urad Dal
½
tsp
Mustard Seeds
¼
tsp
Turmeric Powder
½
tsp
Jaggery
powdered (optional)
A pinch of Hing
1
Sprig Curry Leaves
2
tbsp
Oil
Salt to taste
Instructions
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.
Serve!