Go Back
+ servings

Chintakaya Pulihora – Raw Tamarind Rice Recipe

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Course
Cuisine: South Indian
Servings: 2
Author: Hari Chandana Ponnaluri


  • 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.
  • Serve!