Chintha Chiguru Pulihora

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Stir-Fry Recipe
Difficulty: Easy

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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  • 2 cups - rice (cooked with salt and kept ready)
  • 1/2 cup - tender tamarind leaves (picked, washed and drained)
  • 15 curry patta leaves
  • 6 green chillies, cut vertically
  • 1 tsp - mustard seeds
  • 2 tsp - split urad dal
  • 1 tbsp - channa dal
  • 1 tbsp - white til (dry fry and powder)
  • a pinch - hing
  • 2 pinches - haldi
  • 2 red chilli
  • 2 tbsp - oil
  • 1 tbsp - cashew nuts (fried in a tsp of oil/ghee)
  • salt

How to Make Chintha Chiguru Pulihora

  • Crush the tamarind leaves in between both the palms in opposite direction to get a course powder
  • Run this in a mixer for 5 secs to get a fine powder (do not make a paste)
  • Heat oil in a kadai, add mustard seeds, hing, curry leaves
  • Fry till seeds splutter, add dals, fry till they turn light brown.
  • Add both the chillies, fry for 1/2 mins
  • Add tamarind leaves powder and haldi, mix well and cook for 2 mins with lid on till the raw smell disappears.
  • Remove from kadai.
  • Add cooked rice to this pulihora masala along with til powder, mix thoroughly and garnish with cashew nuts.
  • Serve pulihora with any raitha (onion raitha is the best).