Tuesday, 24 March 2015

Tamarind Rice - Andhra Pulihora

Happy Ugadi  and Sri Rama Navami!!!! 

On Ugadi we make Ugadi Pachadi and Sri Rama Navami  we make Panakam and Vadapappu. 

Click on the links for recipes :

On all festive day along with main prasadam  we also make few traditional recipes on this day like Paravannam, Pulihora. Nimmakaya Pulihora (Lemon Rice ) and Chintapandu Pulihora (Tamarind Rice) are the varieties which we normally make.  Pulihora actually means Tamarind Rice (Puli means Tamarind) and also known as Andhra Pulihora. This is tangy and sweet. 

This Andhra Tamarind Rice (Chinatapandu Pulihora) is a very common preparation in our house. We can eat Pulihora almost everydady. This tastes more good the next day.


1 1/2cup Basmati Rice
1 lemon sized Tamarind
3 teaspoon of Oil
1 teaspoon Channa Dal
1 teaspoon Urad Dal
1/4 teaspoon Cumin Seeds
1/4 teaspoon Mustard seeds
2 tablespoon Groundnuts
1/2 inch Ginger Piece
2-3 Green chillies
2-3 Red Chillies
1 sprig Curry Leaves
1 1/2 teaspoon Salt
1//4 teaspoon Turmeric Powder
1 big pinch hing / Asafoetida 


  1. Boil tamarind with 1 cup of water for 10 minutes and let it cool. Pressure cook rice with 3 cups of water for 3 whistles. Spread the rice on a wide plate or a bowl and let it cool. Squeeze out and discard tamarind.
  2. Heat Oil in a pan, add Channa Dal, Urad Dal, Cumin Seeds, Mustard and ground nuts, saute till dals turn golden brown, add green chillies, red chillies, curry leaves and hing. Saute for 2 minutes. Add tamarind pulp.
  3. Let it boil. Add Salt and turmeric powder. Boil it till oil oozes out. Mix it in between.
  4. Add this to rice and mix it well with a big spoon. 
  5. Very tasty, tangy andhra's traditional rice item.