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August 9, 2016

Andhra Pulihora Recipe – How To Make Chintapandu Pulihora Pulusu

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Chintapandu pulihora
Andhra Pulihora also known as Chintapandu Pulihora in Telugu is a must try recipe during festival time. As Varalakshmi Vratham is fast approaching, I thought of sharing some Andhra style neivedyam recipes for this festival. This morning, I was asking my friend Megha about Varalakshmi Vratham special recipes as her MIL belongs to Andhra. She suggested recipes like Boorelu, appalu, Garelu and Pulihora. As our family is a big fan of tamarind rice, I started with this recipe. The ingredients and preparation of Andhra Pulihora is completely different from our Tamil nadu style Puliodharai. Its a very simple recipe without any grinding job. In the traditional temple style pulihora recipe, they add sesame seeds powder or mustard powder. But I made the basic version as told by Megha and watched Attammaa TV YouTube video recipe too for more reference. This Puliogare paste i.e. Pulihora Pulusu can be quickly made in minutes if you have readymade tamarind paste in hand. Its an ideal choice for quick lunch box recipe. Raksha loved it a lot and asked me for second serving as well. But this pulihora needs a standing time of minimum 2 hours for all its flavors to blend well. So friends do prepare this rice at least two hours before serving to relish its actual taste and flavor. Now lets see the step by step recipe of how to prepare Andhra Pulihora / Chintapandu pulihora in detail.

Check out my Tamil nadu style Puli Sadam and Pepper Puliogare recipes too.

Andhra Pulihora recipe

Andhra Pulihora recipe

Andhra Pulihora recipe Chintapandu pulihora - Andhra style pulihora recipe
Cuisine: Indian
Category: Main-Lunch recipes
Serves: Serves 2-3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes

1 cup = 200ml
  • Raw rice - 1/2 cup
  • Water - 1.25 cups
  • Cooking oil - few drops
  • Turmeric powder - 1/4 tsp
For paste
  • Tamarind - Big lemon size
  • Cooking oil - 3 tbsp
  • Mustard seeds - 1 tsp
  • Urad dal - 1/2 tbsp
  • Chana dal - 1/2 tbsp
  • Peanuts - a fistful, say 1-2 tbsp
  • Red chillies - 3 nos
  • Green chillies - 3 nos
  • Curry leaves - few
  • Chopped ginger - 1/2 tsp
  • Asafetida/Hing - 2 generous pinches
  • Turmeric powder – 1/4 tsp
  • Salt & water - as needed
To dry roast & powder ( Optional step)
  • White sesame seeds powder – 1/2 tbsp OR Mustard seeds powder – 1 tsp ( To sprinkle over the rice while mixing)

  • Soak tamarind in 1 cup of hot water for 10 minutes. Wash and pressure cook the raw rice adding water and few drops of cooking oil. Cook the rice for 2 whistles in low flame and open the cooker after steam is released. Spread the rice in a plate and add 1/4 tsp of turmeric powder, 1 tsp of cooking oil. Mix well and let the rice cool down.
Andhra Pulihora recipe
  • Take the extract from soaked tamarind using 1.5 cups of water and keep it aside. Soak chana dal in water for about 1/2 an  hour for more crunchy taste. Tip shared by a reader Sujata :))
  • Heat 1 tbsp of oil in a pan and roast the peanuts. When the skin of peanuts starts to crackle, add the chana dal ( If you soaked chana dal, drain the water completely and add it.), urad dal. Roast till golden brown.Remove and add them to the rice plate. Do not mix the dal with rice. This helps to retain the dals and peanuts crunchy while eating.
Andhra Pulihora recipe
  • Again heat 2 tbsp of oil in the same kadai and splutter mustard seeds, red chillies, green chillies, ginger, curry leaves, hing and saute well. Add the tamarind extract, salt and turmeric powder. Mix well and let the mixture boil till it leaves oil and becomes a thick paste. ( No need to add jaggery)
Andhra Pulihora recipe
  • Remove from the flame and add the required paste to the rice. (Soak 2 pinches of  hing in one teaspoon of water for 15 mts  After 15 minutes, mix well with fingertip, then add the water to the rice & mix well. Try this tip. Its suggested by Sujata in the comments section :))
  • Mix well, check for salt and give a standing time of  2 hours. It is also very important to keep the pulihora covered. This tip is also shared by SujataServe with chips or papad. Enjoy !
Andhra Pulihora recipe

Andhra Pulihora recipe
Note : You can add 1.5 tsp of dry roasted and powdered white sesame seeds or 1/2 tsp mustard seeds powder over the rice while mixing to get temple style flavor.It gives an extra punch for this dish. Standing time is necessary to enjoy its actual taste.Add more chillies and more oil as per your taste buds.

Yummy Andhra pulihora is ready. I served it with Kerala Nendran chips. Combo eppudii ?? 

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11 comments : said...

pulihora looks lovely..nice pics..

Chitra said...

Thanks dear :)

Sujata said...

Hi Chitra. Your blog is lovely with good recipes. Thanks for your recipes.

Andhra Pulihora has two things which are becoming obsolete:

1. chana dal is soaked in water for about 1/2 hr. and then added to the oil to fry.
2. Hing is soaked in one teaspoon of water for 15 mts;. After 15 minutes, mix well with fingertip, then add the water to the rice & mix well.

You may try these out and see the difference.

Sujata said...

it is also very important to keep the pulihora covered. :)

Sharmila kingsly said...

Lovely :)

Chitra said...

Oh great tips. I will follow it :) Thanks for sharing !

Chitra said...

Thank you :)

R said...

I love this rice variety! Some people add jaggery too, right?

Chitra said...

As far as I know, jaggery is avoided in this. May be a pinch can be added based on their wish :)

Anu Yalo said...

Looks really nice!!

Chitra said...

Thank you 😊