Chintapandu Pulihora

Ingredients:

• 1/8 portion Tamarind (Chintapandu)
• 1 portion Rice
• 1 tsp Chana dal
• 1 tsp Mustard seeds
• 1 tsp Jeera
• 1 tsp Urad dal
• 2 tsp Ground nuts
• 2 tsp Cashews
• 3-4 Red chilles
• 7-10 Green chilles
• 2-3 sprigs of curry leaves
• ½ tsp Hing

Procedure:

• Cook the rice with 1:2 ratio of rice to water.
• Soak the tamarind in 1 cup of water for about 1 hr and take the tamarind pulp
• In a pan take some oil and add Chana Dal, mustard seeds, Jeera, Urad Dal, ground nuts, cashews, and red chilies.
• Once the seeds start to splutter add Ground nuts , cashews, green chilies, curry leaves and hing
• Then add little more oil and tamarind pulp and let it cook till the oil starts to appear on the top
• Then add this tamarind pulp and salt to the cooked and cooled rice and mix well
• Keep this mixture aside for 10-15 minutes so that the tamarind pulp gets absorbed
• Now the pulihora is ready to eat!!!!!

Tip:

• while cooking rice add 1 tsp of oil so that the rice does not stick
• Let the rice cool down completely before mixing the tamarind pulp so that the rice nice and flakey