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Chintha Chiguru Pulihora

Chintha Chiguru Pulihora is a popular Indian Main
Author :
Category :
Vegetarian
Course :
Main
Cuisine :
Indian
Technique :
Stir Fry
Difficulty :
Easy
Servings :
Serves 6
RATINGs :

Ingredients

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

Method

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

Shylaja

Apart from the special recipes from Tamil Nadu she also specializes in Egg-less baking and cake decorations. She has inherited the traditional recipes from her mother and mother in law.

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