Andhra Pulihora Recipe – How To Make Chintapandu Pulihora Pulusu

• Raw rice – 1/2 cup
• Water – 1.25 cups
• Cooking oil – few drops
• Turmeric powder – 1/4 tsp

For paste

• Tamarind – Big lemon size
• Cooking oil – 3 tbsp
• Mustard seeds – 1 tsp
• Urad dal – 1/2 tbsp
• Chana dal – 1/2 tbsp
• Peanuts – a fistful, say 1-2 tbsp
• Red chillies – 3 nos
• Green chillies – 3 nos
• Curry leaves – few
• Chopped ginger – 1/2 tsp
• Asafetida/Hing – 2 generous pinches
• Turmeric powder – 1/4 tsp
• Salt & water – as needed

To dry roast & powder ( Optional step)

• White sesame seeds powder – 1/2 tbsp OR Mustard seeds powder – 1 tsp ( To sprinkle over the rice while mixing)

• Soak tamarind in 1 cup of hot water for 10 minutes. Wash and pressure cook the raw rice adding water and few drops of cooking oil. Cook the rice for 2 whistles in low flame and open the cooker after steam is released. Spread the rice in a plate and add 1/4 tsp of turmeric powder, 1 tsp of cooking oil. Mix well and let the rice cool down.

• Take the extract from soaked tamarind using 1.5 cups of water and keep it aside. Soak chana dal in water for about 1/2 an  hour for more crunchy taste. Tip shared by a reader Sujata 🙂)
• Heat 1 tbsp of oil in a pan and roast the peanuts. When the skin of peanuts starts to crackle, add the chana dal ( If you soaked chana dal, drain the water completely and add it.), urad dal. Roast till golden brown.Remove and add them to the rice plate. Do not mix the dal with rice. This helps to retain the dals and peanuts crunchy while eating.

• Again heat 2 tbsp of oil in the same kadai and splutter mustard seeds, red chillies, green chillies, ginger, curry leaves, hing and saute well. Add the tamarind extract, salt and turmeric powder. Mix well and let the mixture boil till it leaves oil and becomes a thick paste. ( No need to add jaggery)

• Remove from the flame and add the required paste to the rice. (Soak 2 pinches of  hing in one teaspoon of water for 15 mts  After 15 minutes, mix well with fingertip, then add the water to the rice & mix well. Try this tip. Its suggested by Sujata in the comments section :))
• Mix well, check for salt and give a standing time of  2 hours. It is also very important to keep the pulihora covered. This tip is also shared by Sujata. Serve with chips or papad. Enjoy !

Note : You can add 1.5 tsp of dry roasted and powdered white sesame seeds or 1/2 tsp mustard seeds powder over the rice while mixing to get temple style flavor.It gives an extra punch for this dish. Standing time is necessary to enjoy its actual taste.Add more chillies and more oil as per your taste buds.