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Nuvvula Chintapandu Pulihora
Aruna
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.
5
from 1 vote
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Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Resting Time
30
minutes
mins
Total Time
55
minutes
mins
Course
Main
Cuisine
Andhra, Indian, South Indian, Telangana
Servings
4
people
Calories
389
kcal
Ingredients
1x
2x
3x
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
kcal
Carbohydrates:
54
g
Protein:
7
g
Fat:
17
g
Saturated Fat:
2
g
Polyunsaturated Fat:
6
g
Monounsaturated Fat:
8
g
Trans Fat:
1
g
Sodium:
267
mg
Potassium:
245
mg
Fiber:
5
g
Sugar:
11
g
Vitamin A:
261
IU
Vitamin C:
35
mg
Calcium:
101
mg
Iron:
2
mg
Keyword
Chintapandu Pulihora, Nuvvula Chintapandu Pulihora, Tamarind Rice
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@aahaaram
or tag
#aahaaram
!