Tamarind Rice or Chintapandu Pulihora as we call it in Andhra Pradesh and Telangana is a must on the menu for almost all auspicious occasions. While the simplest form is the most popular, we make several variations including one with sesame which we call Nuvvula Chintapandu Pulihora.
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I absolutely love nuvvulu or sesame as a flavouring agent. In my home a roasted sesame powder called Nuvvula Podi is always at hand and I use it to flavour many stir-fries. I often use it to make a Nuvvula Chintapandu Pulihora. In fact, this variation of tamarind rice is by far my most favoured version of Chitrannam.
If you like tangy rice preparations, do try my recipes for Chintapandu Pulihora | Tamarind Rice, Nimmakaya Pulihora | Lemon Rice, Mammidikaya Pulihora | Mango Rice, and Usirikaya Annam | Gooseberry Rice.
Making Nuvvulu Chintapandu Pulihora
Ingredients
- Rice, Biyyam – 1 Cup
- Sesame Oil – 1 tbsp
- Curry Leaves – 8 to 10
- Turmeric Powder, Pasupu – 1 tsp
- Salt to Taste (~1.5 tsp)
- For Tempering
- Sesame Oil, Nuvvula Nune – 1 tbsp
- Udad Dal, Minapa Pappu – 1 tsp
- Chana Dal, Senaga Pappu – 1 tsp
- Mustard Seeds, Avalu – 1 tsp
- Red Chillies, Endu Mirapakayalu – 4 to 6
- Ground Nuts, Peanuts, Verusenaga Pappu – 2 tbsp
- To Make the Tamarind Pulp
- Sesame Oil – 1 tbsp
- Thick Tamarind Paste (See notes) – 4 tbsp
- Jaggery – 1/4 tsp
- Slit Green Chillies – 3
- To Make Roasted Sesame Powder or Nuvvula Podi
- Sesame, Nuvvulu – 3 tbsp
- Red Chillies – 2 Red Chillies
Method To Make Nuvvula Chindapandu Pulihora
- Getting the Rice Ready
- Under running water, wash the rice well, add 1.75 cups of water, and pressure cook till done. I needed 3 whistles. Also, I am using a touch less water because I want the rice grains to be separate.
- Once the pressure cooker cools, spread the cooked rice into a large plate or vessel. When you spread the rice, it must still be hot.
- Immediately, add 1 tbsp sesame oil, turmeric powder, salt, and curry leaves.
- Mix well and set aside.
- Making the Roasted Sesame Powder or Nuvvula Podi
- Over medium heat, dry roast the sesame seeds and red chillies together till the sesame seeds start to pop.
- Immediately transfer the roasted seeds and chillies to a plate and let them cool. If you leave them in the hot kadai, sesame will roast further and become bitter.
- Pulse the seeds and chillies in the chutney attachment of grinder to a coarse powder. Do not grind for too long as it will become an oily mess.
- Making the Tempering
- Over medium flame, heat 1 tbsp of sesame oil.
- Add mustard seeds and stir-fry till they splutter.
- Next, add the udad dal and chana dal, and stir-fry till light brown.
- At this stage, add the peanuts and stir-fry till the peanuts start to change colour. The dals will fry further and become golden brown.
- Now, add the split red chillies and stir-fry for a few seconds.
- Immediately, add the tempering to the rice and mix well. If you like spicy Pulihora, crush the red chillies before mixing.
- Making the Tamarind Paste
- Over medium flame, in a kadai, heat 1 tbsp oil.
- Add the slit green chillies and fry for a few seconds. Once these chillies cook in the tamarind paste, they become delicious and there is often a fight for them. 🙂
- Now, add the tamarind paste and stir-fry for 2 to 3 minutes till the moisture evapourates a bit and oil starts to leave the sides.
- Add the jaggery and mix well till the jaggery melts. The jaggery brings out the tanginess of the tamarind. Do not add too much jaggery as then the tamarind paste will become sweet.
- The Final Steps
- Add the cooked tamarind pulp to the rice, and mix well.
- Add Nuvvula Podi to the Chintapandu Pulihora, and mix well.
- Let the Nuvvula Chintapandu Pulihora rest for 30 minutes before serving.
- Add the cooked tamarind pulp to the rice, and mix well.
Tips
- To Make Tamarind Paste:
- Use old tamarind as it is sour. Aged tamarind is normally dark brown in colour, while new tamarind is light brown.
- Soak a 1.5? ball of old (dark) tamarind in 1/4 cup hot water for 5 minutes.
- Mash the tamarind well and squeeze to extract the pulp.
Recipe for Nuvvula Chintapandu Pulihora
Nuvvula Chintapandu Pulihora
This is a variation of the popular tamarind rice that uses Nuvvula Podi (roasted sesame powder) to add another layer of flavour to Chintapandu Pulihora.
Ingredients
- 1 Cup Rice, Biyyam
- 1 tbsp Sesame Oil
- 6 to 8 Curry Leaves
- 1/2 tsp Turmeric Powder, Pasupu
- Salt to Taste (~1.5 tsp)
For Tempering
- 1 tbsp Sesame Oil, Nuvvula Nune
- 1 tsp Udad Dal, Minapa Pappu
- 1 tsp Chana Dal, Senaga Pappu
- 1 tsp Mustard Seeds, Avalu
- 4 to 6 Red Chillies, Endu Mirapakayalu
- 2 tbsp Ground Nuts, Peanuts, Verusenaga Pappu
To Make the Tamarind Paste
- 1 tbsp Oil
- 4 tbsp Thick Tamarind Paste (See notes)
- 1/4 tsp Jaggery
- 3 Slit Green Chillies
To Make Nuvvula Podi
- 3 tbsp Sesame, Nuvvulu
- 2 Red Chillies
Instructions
Preparing the Rice
- Wash the rice well, and pressure cook it in 1.75 cups of water for 3 whistles.
- After the pressure cooker cools, transfer the rice into a large plate or vessel.
- While the rice is still warm, add 1 tbsp sesame oil, turmeric powder, salt, and curry leaves.
- Mix well and set aside.
Making the Nuvvula Podi
- Over medium heat, dry roast the sesame seeds and red chillies together till the sesame seeds start to change colour and pop a bit.
- Transfer to a plate and let the seeds cool.
- Pulse in the chutney attachment of grinder to a coarse powder. Do not grind for too long as it will become an oily mess.
Add the Tempering
- Over medium flame, heat 1 tbsp oil.
- Add mustard seeds and wait till they crackle.
- Add udad dal and chana dal, and stir-fry till light brown.
- Add peanuts and fry till they start to change colour.
- Add split red chillies and stir-fry for a few seconds.
- Add the tempering to the rice and mix well. If you like spicy Pulihora, crush the red chillies before mixing.
Making the Tamarind Paste
- Over medium flame, heat 1 tbsp oil.
- Add the slit green chillies and fry for a few seconds.
- Add the tamarind paste and stir-fry for 2 to 3 minutes till the moisture evapourates a bit and oil starts to leave the sides.
- Add jaggery and mix well till the jaggery melts.
- Add the cooked tamarind pulp to the rice, and mix well.
- Add Nuvvula Podi to the Chintapandu Pulihora, and mix well.
- Let the Nuvvula Chintapandu Pulihora rest for 30 minutes before serving.
Notes
To Make Tamarind Paste:
- Use old tamarind as it is sour. Aged tamarind is normally dark brown in colour, while new tamarind is light brown.
- Soak a 1.5″ ball of old (dark) tamarind in 1/4 cup hot water for 5 minutes.
- Mash the tamarind well and squeeze to extract the pulp.
Nutrition
Calories: 389 kcalCarbohydrates: 54 gProtein: 7 gFat: 17 gSaturated Fat: 2 gPolyunsaturated Fat: 6 gMonounsaturated Fat: 8 gTrans Fat: 1 gSodium: 267 mgPotassium: 245 mgFiber: 5 gSugar: 11 gVitamin A: 261 IUVitamin C: 35 mgCalcium: 101 mgIron: 2 mg
Will try this recipe, Aruna. I make the tamarind rice with gojju and this one sounds different and easy. And I too love the sesame flavour especially when it is mixed with Jaggery and tamarind pulp. It tastes divine.
This is the way we make it in Andhra. Do try it. ?
Nice n easy recipe, same way we make at home