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

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).