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Home » Indian Rice Recipes » Pulihora | Andhra Tamarind Rice (Chintapandu Pulihora)

Pulihora | Andhra Tamarind Rice (Chintapandu Pulihora)

Published: Jul 29, 2020

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Pulihora is an Andhra style tamarind rice which has a perfect balance of tang, spice and salt.  This traditional South Indian rice dish is so flavorful and easy to make.

tamarind rice served ina  copper bowl garnished with curry leaves

Every region has some authentic and classic dishes which are very special to them. When you talk about food from that region some dishes just come to your mind. Tamarind rice is one such recipe which is very special to Andhra Pradesh.

Tamarind rice is called Chintapandu Pulihora in Andhra and Telangana. Chintapandu is tamarind and Puli mean sour, which refers to the tangy flavors of the dish.

Andhra style Pulihora is often make during festivals, special occasions and distributed as prasadam in temples.

Though the rice is used typically made with white rice, its tastes equally delicious with brown rice.

This Pulihora

  • is a flavorful rice dish from South India
  • can be eaten for breakfast or packed for lunch
  • is a perfect dish to make for picnic or travel

Instructions with step by step pics –

1- Add small lime size amount of tamarind in 1 cup of boiling water. Let the tamarind soak in the boiling water for 15 minutes.

2- After 15 minutes, squeeze the tamarind to extract the pulp. Drain the tamarind pulp and set a side.

3- In a large pan heat oil and add the dry red chili. In medium flame fry the red chili till dark brown.

4- Add the mustard seeds and let them pop. Now add the chana dal and urad dal and fry for 30 seconds. Add cumin seeds and fry for another 30 seconds.

5 & 6 – Add the slit green chili and curry leaves and saute for few seconds and add the tamarind extract.

pulihora step by step pics

7 & 8 – Add salt and jaggery/sugar and cook on medium flame till the gravy thickens. This can take upto 7-10 minutes for the tamarind to thicken.

9- To the thickened gravy add the turmeric powder, more curry leaves, asafoetida (hing) and roasted sesame seed powder.

10- Mix it well and cook for 45 seconds or so. Taste the gravy, it should be sour, salty and little spicy.

11- Add the cooked rice and chick peas ( or roasted peanuts) and mix it well.

12 – Taste the rice and adjust the seasoning if required.

pulihora step by step pics
tamarind served in a dry leaves bowl

More Indian Recipes-

Burnt Garlic Fried Rice

Instant Pot Veg Pulao (Karnataka Style)

Lemon Rice with onion & carrot

Vangi bath

If you tried this recipe, don’t forget to give a star rating below. For more recipes and to see what’s cooking in my kitchen, follow me on  Facebook, Pinterest and Instagram.

tamarind rice served ina copper bowl garnished with curry leaves

Pulihora | Andhra Tamarind Rice

Pulihora is an Andhra style tamarind rice which has a perfect balance of  tang, spice and salt.  This traditional South Indian rice dish is so flavorful and easy to make.
5 from 10 votes
Print Pin Rate
Course: Dinner, lunch
Cuisine: Indian
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Servings: 4
Author: Madhavi

Ingredients

  • 2.5 cups cooked rice
  • 1 small lime sized tamarind please see the note
  • 1 cup boiling water
  • 1 tsp jaggery/sugar
  • 2 tsp roasted sesame powder
  • ½ tsp turmeric powder
  • ¼ tsp asafoetida (hing)
  • 1 sprig curry leaves
  • ½ cup boiled chickpeas optional
  • 2 tbsp roasted peanuts
  • salt to taste

Tempering Ingredients-

  • 2 tbsp oil ( I added 1 tbsp sesame oil + 1 tbsp veg oil)
  • ½ tsp mustard seeds
  • 2 tsp chana dal
  • 2 tsp urad dal
  • ½ tsp cumin seeds
  • 3 dry red chili
  • 2 green chili, slit add one more if you like it spicy
  • 1 sprig curry leaves

Instructions

Tamarind Paste-

  • Add small lime size amount of tamarind in 1 cup of boiling water. Let the tamarind soak in the boiling water for 15 minutes. After 15 minutes, squeeze the tamarind to extract the pulp. Drain the tamarind pulp and set a side.

Tempering & Making Pulihora –

  • In a large pan heat oil and add the dry red chili. In medium flame fry the red chili till dark brown. Add the mustard seeds and let them pop. Now add the chana dal and urad dal and fry for 30 seconds. Add the cumin seeds and fry for another 30 seconds.
  • Add the slit green chili and curry leaves and saute for few seconds and add the tamarind extract to the fried tempering ingredients.
  • Add salt and jaggery/sugar and cook on medium flame till the gravy thickens. This can take upto 7-10 minutes.
  • To the thickened gravy add the turmeric powder, more curry leaves, asafoetida (hing) and roasted sesame seeds powder.
  • Mix it well and cook for 45 seconds or so. Taste the gravy and adjust the salt.
  • Add the cooked rice and chick peas ( or roasted peanuts) and mix it well. Taste the rice and adjust the seasoning if required.

Notes

Make sure the rice is not mushy, the grains should be separate. 
When the pulihora paste is mixed to the rice, initially you may feel that it is spicy and tangy. Do not add more rice. Set a side for 15 minutes, the rice will absorb all the flavors and the pulihora will taste good.
Roasted sesame powder is optional, but I like to add it. It thickens the gravy and balances out the tang.
If you do not like it too sour, reduce the amount of tamarind. 
If you are making pulihora first time, do not add the whole pulihora paste to the rice. Keep some of it a side, mix the rice, taste it and add more if needed. 
Boiled chickpeas gives some protein and makes it filling. 
The browned dry red chili when cooked in tamarind paste,takes away the spice.  Take  a spoonful of rice, followed by a bite of red chili and you will love that combination. 
Tried this Recipe? Pin it for Later!Mention @MadhusEverydayIndian or tag #MadhusEverydayIndian!

This recipe was originally posted on Oct 31,2012. I have republished the recipe with updated step by step pics.

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Reader Interactions

Comments

  1. Ravi chandra

    June 02, 2021 at 10:58 pm

    5 stars
    Looks nice..My favorite too..

    Reply
    • Madhavi

      June 03, 2021 at 10:11 pm

      Thank you!

      Reply
  2. Manjula

    October 23, 2020 at 9:39 pm

    5 stars
    Very nice

    Reply
    • Madhavi

      October 24, 2020 at 3:28 am

      Thank you

      Reply
  3. Sujatha

    July 30, 2020 at 7:10 am

    5 stars
    Super

    Reply
  4. Swathi Iyer

    November 02, 2012 at 11:21 pm

    Madhu tamarind rice looks delicious. Thanks for sending to your Favorite recipe rice recipes guest hosted at Sweet’n’ Savory

    I am your newest follower, I appreciate if you not followed me please follow me. That way we can keep in touch.

    Reply
    • Madhavi

      November 02, 2012 at 11:49 pm

      Thanks Swathi!
      Will add you into my list

      Reply

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About me

Hello there, I am Madhavi, welcome to my blog! I share vegetarian, dairy and egg recipes from India and around the world. Hope you enjoy my recipes and Happy Browsing!

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