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Raw Tamarind Rice

22 Jun

Chintapandu Pulihora.

For raw tamarind rice, tamarind is not cooked with other spices. Tamarind is soaked in warm water and the thick juice is extracted. It is then mixed with steamed rice along with fried spices and dals. Serve raw tamarind rice with yogurt.
Makes: 3 Cups of Tamarind Rice.


Steamed Rice 3 Cups
Green chillies 3-5
Tamarind 1 1/2 inch sized ball
Turmeric powder 1/2 tsp
Raw Peanuts 3 tbsps
Salt to taste


Chana dal 1/2 tsp
Urad dal 1/2 tsp
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Broken red chillies 5
Curry leaves 10
Asafoetida a Big Pinch
Sesame Oil 2 Tbsps

Method of preparation:

Soak tamarind in few tablespoons of warm water for 15 minutes and extract all the thick pulp discarding any veins.
Wash, remove stems and slice the green chiles.

Heat oil in a pan, add peanuts and roast them until light golden brown.
Remove the peanuts onto a bowl, add all other talimpu ingredients in order in the same pan with remaining oil.
When chana dal turns light brown, add sliced green chillies.
Fry for a minute and add turmeric powder and remove from heat.

In a mixing bowl, add steamed rice, freshly squeezed tamarind extract, fried peanuts and salt.
Mix everything thoroughly with a wide spatula.
Taste and adjust seasonings if necessary.
Leave the tamarind rice covered for couple of hours if possible.
Serve raw tamarind rice with half a cup of plain yogurt.
Notes: Make sure to adjust tamarind extract according to the sourness of the tamarind.

Suggestions: If tamarind rice is not sour enough, add more of the tamarind mixture to the steamed rice.
Variations: You can also add chopped ginger with the spices. Cooked black chickpeas are also added to the tamarind mixture at times. Also check out Ava Pettina Andhra Pulihora.
Other Names: Puliyogare, Chintapandu Pulihora, Tamarind Rice, Puliyotharai, Puliyodarai, Puli Saadham, Imli Rice, Huli Anna.