Chintha Chiguru Pulihora

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

240 calories, 9 grams fat

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

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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).