Blessy's Kitchen: Tamarind Rice/ Chinthapandu Pulihora/ Pulihora/ Pulusu Annam/ Puliogare

As a school-going kid, I was almost fed up with Tamarind rice as it was easy for the mothers to make it by taking out the tamarind premix from the refrigerator and giving it a tadka with the leftover rice and done; lunch pack is ready with peanut podi on the side. But, after making some changes by adding a special blend of masala podi to this recipe, it takes it to the next level. A person like me who goes meh 😐 on tamarind rice also will like it.

To make this recipe, you'll need :

Cooked rice - around 500g

Tamarind extract - from 60g

Green chillies - 4 to 5 (slit)

Turmeric - 1/2 teaspoon

Red chilli powder - 1 1/2 teaspoons (or) taste

Salt - 2 teaspoons (or) to taste

Oil - 1 Tablespoon

Masala powder (or) podi

Methi seeds (fenugreek) - 1/2 teaspoon

Black pepper - 1 teaspoon

Jeera (cumin) - 1/2 teaspoon

Coriander seeds - 2 teaspoons

Chana dal - 1 teaspoon

Urad dal - 1 teaspoon

Sesame seeds - 2 teaspoons

Tempering:

Oil - 4 Tablespoons

Peanuts - 2 Tablespoons

Chana dal - 1 Tablespoon

Urad dal - 1 Tablespoon

Mustard - 1 teaspoon

Dried red chillies - 2

Asafoedita - 1/2 teaspoon

Green chillies - 3 (slit)

Curry leaves - A handful

Asafoedita (hing) - 2 puffs

Method :

1. Make the masala powder :

Dry roast all the ingredients carefully to not burn them and make a fine powder of it.

and chana dal + urad dal (no pictures)

2. To the tamarind extract add the slit green chillies, salt, turmeric powder, red chilli powder and

1 Tablespoon of oil. Mix well. Cook on medium flame until the extract or juice is cooked down and thickened.

3. Next, tempering. In a tempering pan add the oil, followed by peanuts, chana dal, urad dal, mustard, red chillies, green chillies, curry leaves, and asafoetida (hing).

4. To the rice, add the masala powder, and tamarind paste and mix well. ( Here add the paste mix well, taste and proceed further. Simply, taste as you go!).