Andhra Nuvvula Chintapandu Pulihora | Tamarind Rice with Sesame Powder
Nuvvula Chintapandu Pulihora
Prep Time
10 mins
Cook Time
45 mins
Resting Time
30 mins
Total Time
55 mins

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.

Course: Main
Cuisine: Andhra Pradesh, Indian, South Indian, Telangana
Keyword: Chintapandu Pulihora, Nuvvula Chintapandu Pulihora, Tamarind Rice
Author: Aruna
  • 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
Preparing the Rice
  1. Wash the rice well, and pressure cook it in 1.75 cups of water for 3 whistles.

  2. After the pressure cooker cools, transfer the rice into a large plate or vessel.

  3. While the rice is still warm, add 1 tbsp sesame oil, turmeric powder, salt, and curry leaves.

  4. Mix well and set aside.

Making the Nuvvula Podi
  1. Over medium heat, dry roast the sesame seeds and red chillies together till the sesame seeds start to change colour and pop a bit.

  2. Transfer to a plate and let the seeds cool.

  3. 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
  1. Over medium flame, heat 1 tbsp oil.

  2. Add mustard seeds and wait till they crackle.

  3. Add udad dal and chana dal, and stir-fry till light brown.

  4. Add peanuts and fry till they start to change colour.

  5. Add split red chillies and stir-fry for a few seconds.

  6. Add the tempering to the rice and mix well. If you like spicy Pulihora, crush the red chillies before mixing.

Making the Tamarind Paste
  1. Over medium flame, heat 1 tbsp oil.

  2. Add the slit green chillies and fry for a few seconds.

  3. 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. 

  4. Add jaggery and mix well till the jaggery melts.

  5. Add the cooked tamarind pulp to the rice, and mix well.

  6. Add Nuvvula Podi to the Chintapandu Pulihora, and mix well.

  7. Let the Nuvvula Chintapandu Pulihora rest for 30 minutes before serving.

Recipe Notes

To Make Tamarind Paste: