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Chintha Chiguru Pulihora
By : Uma Devi Ramachandra
Category : Rice, Andhra recipes, Khichdis
Servings : 4-6
Time Taken : 15-30 mins
Rating :
  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 sec 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 min
  6. Add tamarind leaves powder & haldi, mix well & cook for 2 min 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 & garnish with cashew nuts.
  9. Serve pulihora with any raitha (onion raitha is the best).


  • While cooking rice add a tsp of oil (along with salt) so the grains remain separate and fluffy.
  • If fresh tamarind leaves are not available we can use dried tamarind powder soaking it in water for 5 min before use
  • Pulihora with tender tamarind leaves is called chintha chiguru pulihora in Telugu.
2 cups - rice (cooked with salt & kept ready)
1/2 cup - tender tamarind leaves (picked, washed & 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 & powder)
a pinch - hing
2 pinches - haldi
2 - red chilli
2 tbsp - oil
1 tbsp - cashew nuts (fried in a tsp of oil/ghee)
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