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Sunday, March 25, 2012

Chintapandu pulihora/Tamarind rice

1.Rice - 2 1/2 cups(wash,cook and spread the rice to cool in wide bowl)
2.Tamarind - Big lemon size
3.Turmeric powder - 1/2tsp
4.Green chillies - 4(slit in middle)
5.Dry red chillies - 2
6.Oil - 4tbsp+2tsp
7.Channa dal - 1 1/2tsp
8.Urad dal - 1tsp
9.Mustard seeds - 3/4tsp
10.Jeera - 3/4tsp
11.Hing - 1/4tsp
12.Curry leaves - few
13.Peanuts - 4tbsp
14.Cashew nuts - 2tbsp

1.Soak tamarind in 1/2 cup water for 30 minutes.Discard seeds and blend into thick paste with out adding water.Remove fiber from the tamarind paste and keep this aside.
2.In a non stick pan heat 2tsp oil and add tamarind paste and cook in high flame for 4mts.Add salt,turmeric powder and mix well.Reduce flame to medium and cook for 10-12mts or until the tamarind gets cooked and the leaves the moisture from the tamarind.
3.Mix the tamarind paste to the rice.Heat oil in a vessel.Add mustard seeds,once it starts dancing add cumin seeds,chana dal,peanuts,cashew nuts and fry till it changes nice color.Add green chilli,dry red chilli,hing,and curry leaves.Mix this seasoning to the rice and combine well.Adjust salt.
4.Let it rest for 1hour and serve.Tastes better after 1-2 hours.

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