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Chintha Chiguru Pulihora

Chintha Chiguru Pulihora is a popular Indian Main
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Technique :
Stir Fry
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Servings :
Serves 6
Rated 4 based on 100 votes


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)



  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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Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

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