Chintapandu Pulihora | చింతపండు పులిహోర | Tamarind Rice | Puliyogare

This Chintapandu Pulihora is very delicious and it leaves a yummy lingering taste in your mouth that will remind you of temple pulihora.
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Ingredients: Soak/Squeeze Tamarind/Chintapandu
(Tsp - Teaspoon Tbsp - Tablespoon lb - Pounds gm - Grams)
Tamarind/Chintapandu - 75 gm
Water - 1/2 cup for soaking + 3/4 to 1 cup for making the tamarind pulp/juice
Ingredients: Pulihora Podi/Powder:
Coriander Seeds/Daniyalu - 15gm or 7 1/2 tsp
Dry Red Chiles - 7
Fenugreek/Menthulu -3/4 tso
Mustard Seeds/Avalu - 2 1/2 tsp
Curry Leaves - 1 Sprig
Ingredients: Chintapandu/Tamarind Pulihora Paste:
Squeezed Tamarind Juice/Pulp
Ground Pulihora Podi/Powder
Oil - 1/2 cup
Salt - 1 tbsp or to taste
Turmeric Powder - 1/2 tsp
Dry Red Chiles - 2
Green Chiles - 5 (slightly slit)
Mustard Seeds/Avalu - 1/4 tsp
Urad Dal/Minnapappu - 1 1/2 tsp
Chana Dal/Pachisenaga Pappu - 1 tbsp
Curry Leaves - 1 Sprig
Roasted or Raw Peanuts - 1/4 cup
Jaggery/Bellam - 1 tbsp or 2 tbsp (more or less per your taste)
Hing/Asafoetida Powder - 1/4 tsp
Ingredients: Chintapandu/Tamarind Pulihora:
Cooked Rice - 1 cup raw that been cooked and cooled down a bit
Chintapandu/Tamarind Pulihora Paste - Little more than needed
Oil - 1 tbsp
Dry Red Chiles - 1
Mustard Seeds/Avalu - 1/4 tsp
Urad Dal/Minnapappu - 1/2 tsp
Chana Dal/Pachisenaga Pappu - 1/2 tsp
Roasted or Raw Peanuts - Handful or as needed
Hing/Asafoetida Powder - 1/8 tsp
Turmeric Powder - 1/8 tsp
Curry Leaves - Few
Detailed Process:
Soak/Squeeze Tamarind/Chintapandu:
Wash the tamarind with water.Add water and soak for at least 30 to 45 minutes. After 30 to 45 minutes, squish the tamarind with your hand. Add water & squish & squeeze the tamarind juice/pulp. Strain it using your hand or a strainer. Set it aside. Discard the strings, fibers & any seeds.
Pulihora Podi/Powder:
Take a wok/kadai. Add the items (except curry leaves) listed under “Pulihora Podi/Powder”. Dry roast for 7 minutes on Medium Low Flame. After 7 minutes, add curry leaves & dry roast for 3 minutes on Medium Low Flame. Turn off the flame. Let it cool down & grind to a fine powder. Set it aside.
Chintapandu/Tamarind Pulihora Paste:
Take a wok/kadai. Add the items (except Bellam/Jaggery) listed under “Ingredients: Chintapandu/Tamarind Pulihora Paste”. Give it a mix. Cover & cook on Medium Flame for 15 minutes. Keep stirring in between so the bottom does not burn. After 15 minutes, reduce the flame to low. Open the lid. Add the Jaggery/Bellam. Mix. Cover & cook for 15 minutes on Low Flame. Stir once or twice in between so the bottom does not burn. After 15 minutes, turn off the flame. Give it a mix again. Cover & let it cool down. It will continue to cook in the residual heat. Can use the paste right away if you want.
Chintapandu/Tamarind Pulihora: Tempering:
Take a wok/kadai. Keep it on Medium Low Flame. Add oil. Once it is slightly warm, add mustard seeds, urad dal, chana dal, dry red chili. Mix. Let the mustard seeds splutter. Add peanuts. Let them roast if using raw. Otherwise, mix them. Add hing, turmeric & curry leaves. Turn off the flame. Give it a mix. Add this to the cooked rice along with Chintapandu/Tamarind Pulihora Paste. Combine everything well. Let it rest for at least 30 minutes before serving. Longer the better. Offer to God as Naivedhyam or simply relish for Breakfast, Lunch or Dinner. It is perfect Picnic/Travel food. Enjoy!
Notes:
1. “Soak/Squeeze Tamarind/Chintapandu” - Can be a done a couple of days ahead & kept refrigerated
2. Keep the tamarind juice thick as it will quicken the cooking process
3. Taste of the Chintapandu/Pulihora Paste depends on the quality of the tamarind & dry red chiles. Pick the best quality.
4. If the tamarind is very sour - Add little more of the Pulihora Podi/powder than the recipe calls for
5. “Pulihora Podi/Powder”- Can be a done a couple of days ahead & stored in an airtight container
6. Chintapandu/Pulihora Paste - Stays good in the refrigerator for more than a month if stored & handled properly
7. Add little more of the Chintapandu/Tamarind Pulihora Paste as the flavor mellow down as it gets infused with the rice
8. Careful while stirring the cooking the Pulihora Paste as it will splatter a lot
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