Chintapandu (Tamarind) rice is commonly prepared in our household during festival times. This was prepared recently . This version is the traditional andhra style and it has got a nice tangy flavor. It is a tradition to prepare bobbatlu too ( and this is a wonderful combination for festival times). So here is the recipe for tamarind rice andhra style.
- 1 cup rice
- a big lemon size tamarind soak in 1 cup water
- 4 red chillies
- 1 tbsp channa dal
- 1 tbsp urad dal
- 1 tsp musturd seeds
- 1/8 tsp fenugreek seeds
- 3 springs curry leaves
- 1 green chilli
- 1/8 tsp hing
- 1/2 tsp turmeric
- 1 tsp jaggery
- 1/8 cup oil
- salt to taste
- 1 tbsp coriander seeds
- 1/4 tsp fenugreek seeds
Soak the tamarind in warm water for 30 min ,then nicely squeeze and extract the pulp and keep aside
Cook the rice with 2 cups of water and with a 1 tsp oil in pressure cooker for 3 whistles .
Dry roast coriander seeds and methi seeds till a nice aroma came n let it cool after that make a fine powder and keep aside.
Heat oil in a pan add chana dal,urad dal ,mustard seeds ,fenugeerk seeds and when mustard seeds starts to splutter add red chilli,curry leaves,turmeric and hing and stir for 30 sec ,then add tamarind pulp and jaggery and stir n cook till the mixture become a thick and when oil begins to saturate switch off the flame and let it cool.
Mix the above mixture to the rice till it blends nicely with rice ,then mix the coriander ,methi powder nicely ,then cover n keep aside for 30 min before you serve
- You can prepare the tamarind paste before ,store in the jar and refregirate it ,use when ever u want .
- If u add more jaggery then will get the sweeter version of pulihora
- Adding corander n methi powder will give nice twist to this tangy rice