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Chintapandu Pulihora - Temple Tamarind Rice - Andhra Telugu Recipes - Indian Vegetarian Food


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Gayatri Vantillu | గాయత్రి వంటిల్లు | YouTube India Top Chef 2014





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Recipe Text


Ingredients:

    • Rice - 150gms (3/4 Cup)
    • Water - 300gms (1 1/2 Cups)
    • Tamarind - 20gms (More Tamarind May Be Used For More Sourness)
    • Bengal Gram - 2tsps
    • Black Gram - 1tsp
    • Fenugreek Seeds - 1/8tsp
    • Mustard Seeds - 1tsp
    • Green Chilies – 3
    • Red Chilies – 3
    • Turmeric Powder - 1/4tsp
    • Curry Leaves – Few
    • Asafoetida - 1/8tsp
    • Pea Nuts - 2Tbsps
    • Salt to Taste
    • Oil - 3Tbsps


    (Online Conversion utility to convert Gms to Cups & Temperatures etc)

    Preparations:

    Take rice in a bowl and add water to it. Wash the rice thoroughly and discard the water. Add the measured water to the washed rice. Place this rice bowl in a pressure cooker and cook. After first whistle, cook the rice on low flame for 10 minutes. Remove the cooked rice from the cooker once it cools down. Immediately spread the cooked rice, using a fork, into a broad vessel.

    Take tamarind into a microwave safe bowl and add water to it. Place this bowl in oven and cook on high power for 1 ½ minutes or till the mixture reaches a rolling boil. Stir once and again cook the tamarind on 30% power for 2 minutes. Cool the tamarind mixture and grind to a smooth paste.

    Wash and cut green chilies to medium sized pieces. Remove stalks and break red chilies into medium sized pieces.

    Method:

    Add tamarind pulp and salt to the rice and mix well with a fork.

    Heat a pan and add oil to it. When oil is hot add peanuts and fry till they crack. Remove the fried pea nuts and add to the prepared rice. To the remaining oil add fenugreek seeds, bengal gram and black gram. Fry till the seeds start changing color. Then add the mustard seeds and fry till they splutter. Then add asafoetida, green chili pieces, curry leaves and red chili pieces. Fry the seasoning well and switch off the flame. Add turmeric powder and mix well. Now add this fried seasoning to the prepared rice and mix well gently. Serve after 3 to 4 hours.

    Points to Notice:

    After rice is cooked, spread it on a plate or in a broad vessel to cool down. While spreading the rice, use a fork so that the rice grains will not get mashed up.

    Do not use old tamarind—as the pulp prepared from old tamarind will look dark in color. New tamarind will not be too sour and has its natural sweetness too.

    Cooking the tamarind further on 30% power thickens and brings the right consistency.

    Fry pea nuts till you hear a crackling sound—otherwise they will be raw.

    Adding turmeric powder to the seasoning helps in getting mixed with the hot oil. This seasoning when mixed with the rice coats the yellow color evenly. Prepare this dish in the morning and eat in the afternoon or evening for best results. The tamarind infused rice tastes better and also gets its colour when rested for few hours.


    Click here to see a variation Aava Pulihora which you may also like to try


    Enjoy !!!!!!!!!!!!!!
    84 Recipes you may also like to watch
         

    Our Earlier discussions on the Blog
     
    Your Earlier comments on the Blog
     
    Anonymous said...

    Hello Gayatri garu,

    really appreciate your website ... I am proud to be a telugu vadu .. and to see this website ...


    Can you please post Chintapandu Pulihora - Tamarind rice ...

    I want to email you a lot of comments and text but may be in the weekend...

    Thanks and regards

    Ram

    May 6, 2009 1:09 PM


    Anonymous said...

    Madam,

    Just was causally surfing Youtube and saw your videos and immediately thought of writing to you to appreciate your service. You have spent lot of effort to give details of each receipe and some of the ingredients which are conveniently forgotten in modern cooking. The presentation, video editing are also excellent. Your service is a kind of social service that helps telugu people around the world.

    Some of your receipes reminds me of my grandmother or my own mother (both deceased).. specially looking at "chinatapanudu pulihara", now a days most of people or caterers cook only the other variety which is called "nimmakayya pullihara".

    Thank you Madam.
    Krishna

    December 21, 2009 8:14 PMDelete

    Anonymous said...

    Hello Gayatri garu,

    Fantastic web site. We have lot of family members living in the US for over 50 years and they are all huge fans of your website and cooking videos. In fact, I found out about it from them.
    You went to the same school in Hyderabad as I did albeit a few years before. I married and moved to the US. I sang extensively in India starting with Doordarshan, AIR and in the movies and I am continuing my passion here in the US.
    I am a huge fan of your recipes. We substitute olive oil for your butter (ghee) and make minor modifications for my diet conscious family.
    Keep up the good work and bon appetit!

    Padmaja Sonti

    December 21, 2009 8:13 PMDelete

    Anonymous said...

    hi gayatri garu
    i am spurthi
    mee vantalau chala bagunnayi
    miru chintapandu pulihora cheyadam cheppara
    pls post me that recipe
    thank u
    spurthi

    May 23, 2009 10:58 PM

    Delete
    AnonymousAnonymous said...

    hi gayatri garu
    how r u
    i am preethi
    pls edina pindivantalu like snacks
    pampinchara easy process vi
    pls
    thank u
    preethi

    May 23, 2009 11:01 PM

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