Thursday, August 2, 2007

Tamarind Rice / Tiger Rice / Chinthapandu Pulihora

Learnt From:

This tasty spicy tamarind pulihora i learnt from my mom.


Tamarind --- 2 balls (Each ball is of Big lime size)
Rice --- 2 Measuring cups
Green chilies --- 15-20

Red chilies --- 4-5
Jaggery -------------------------------------->

For Seasoning:

Channa dal ----->
Urud dal
Mustard seeds
Cumin seeds


Clean 2 cups of rice and cook it in rice cooker.
Clean the tamarind with water.

Pour water into the tamarind and heat it for 30 seconds in a micro wave.

Let it cool.
Take 2 cups of tamarind juice by adding water little by little into the one which we boiled and kept aside.
Seive the tamarind juice from your fingures to remove all the solid stuff.

Tear the ends of 15-20 green chilies
Heat 3 spoons of oil and fry 4-5 Red chilies, hing, green chilies.

Add tamarind juice, pinch of turmeric powder, salt and jaggery.
Boil it and keep it medium low for 20 minutes.

Transfer the cooked rice into a big dish.
Add 3 spoons of raw oil, pinch of turmeric powder and raw curry leaves and mix uniformly.
Heat 2 spoons of oil for seasoning.
Fry Peanuts, split dal, urud dal, mustard seeds and cumin seeds one by one.
Add seasoning and tamarind juice when the rice is luke-warm or cold.

Garnish it with coriander leaves.
It is tasty even if we take immediately after preparation orelse for the next day also. No need to keep in fridge.

1 comment:

  1. I just had some of this prepared by a friend at work. It was very tasty.


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