Wednesday, September 24, 2008

Tamarind rice or Chintapandu Pulihora



2 cups rice cooked
2 lemon sized balls of Tamarind
1/4 th tbsp Turmeric powder
5-6 slit Green chillies
5 Dried red chillies
10 Curry leaves
100 grams Peanuts
1 tbsp Channa dal
1/2 tbsp Mustard seeds
1/2 tbsp Cumin seeds
1 pinch Asafoetida
3-4 tbsp Oil
Salt to taste


1. Soak tamarind in warm water for about 30 mins
and extract juice free of seeds.

2. Heat oil in a cooking vessel add mustard seeds and allow to splutter then add cumin seeds,channa dal,peanuts,curry leaves,dried red chillies and green chillies fry till brown color is obtained.

3. Now add asafoetida,turmeric powder stir for 10-15 seconds.

4. Add the tamarind juice and salt also add about 50 ml of water
cook until the raw smell disappears and water evaporates. Remove from flame when gravy consistency is achieved.

5. Mix the above gravy with the cooked rice allow it to sit for about 1 hour(for the rice to absorb the flavor).

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