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Tamarind Puffed Rice

29 Dec

Maramarala Pulihora.

Tamarind is soaked in water to extract all the thick pulp. It is then cooked in tempered oil. Puffed rice is softened by soaking it in fresh water for couple of seconds. Puffed rice is then mixed with the tamarind mixture for it to absorb all the flavors. Serve tamarind puffed rice immediately as a snack or as a breakfast.
Makes: around 2 Servings of Tamarind Puffed Rice.


Puffed Rice 4 – 5 Cups
Tamarind 3 – 4 inch Long Piece
Green Chiles 2
Raw Peanuts 3 Tbsps
Turmeric Powder 1/4 tsp
Salt to taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Soak puffed rice in water for couple of seconds or around a minute.
Strain the puffed rice and keep aside.
Remove stems, wash and slice the green chiles.
Soak tamarind in half a cup of hot water for few minutes.
Squeeze and extract all the thick juice from the tamarind discarding any veins.

Heat oil in a pan on medium heat, add peanuts and fry for couple of seconds.
Then stir in all the talimpu ingredients in order.
When chana dal turns light brown and peanuts are roasted, add green chiles, tamarind extract, turmeric powder and salt.
Cook on low flame for around 2 – 4 minutes and remove from heat.
Cool the mixture down to room temperature and carefully fold in the puffed rice.
When puffed rice is coated with all the tamarind mixture, adjust any seasonings if required.
Serve tamarind puffed rice immediately.
Notes: Make sure puffed rice is soaked well.

Suggestions: If puffed rice is soaked too much, strain well, spread the rice on a kitchen towel and let it dry for couple of minutes before using. Depending on the tartness of tamarind, adjust the amount.
Variations: You can also add cashews to the tempering. A small piece of jaggery can also be added while cooking tamarind extract to make the rice little sweet.
Other Names: Chintapandu Pulusu Burugulu, Tamarind Puffed Rice, Maramarala Pulihora.