Chintha Chiguru Pulihora | How to make Tender Tamarind Leaves Mixed Rice

For the second day of BM#65, week 1 under Rice Dishes, it's the turn of the Mixed Rice Dish. Mixed rice dishes are so very popular in the South that not only is it delicious to eat, it's so quick to make as well. One of the famous mixed rice variety is Lemon Rice, that can get done in flat 5 mins if you have cooked rice on hand.

The other mixed rice variety is the Pulihora or mostly commonly prepared Tamarind Rice mixed rice variety is the Pulihora or mostly commonly prepared Tamarind Rice. In Andhra, all the mixed rice variety is suffixed with pulihora. So you have Nimmakaya Pulihora, Mamidikaya Pulihora, Gongura Pulihora, Chintakaya Pulihora, and not so famous yet seem to belong to the olden days, this Chintha Chiguru Pulihora.

Chintha Chiguru is one of those most loved ingredients in the previous generation. Or rather if you have still retained the taste, it continues to be passed on to the latest generation as well. Because I see that my nephew and Niece love that dal as well.

Chintha Chiguru is Tender Tamarind Leaves. I remember eating all sorts of Andhra Pappu only after marriage. And especially the gongura pappu, chintha chiguru pappu, etc. We used to have tamarind trees in our village and different dishes revolving around it used to be cooked. Though I don't have much memory of those.

So coming back to the introduction of this in my kitchen happened after marriage. Every time anybody visits us from my inlaw's place, they carry a packet of these tender leaves as both Daddy and Hubby dear like it a lot. Athamma makes chutney with leaves, raw tamarind chutney, and Pappu with the tender leaves.

Recently when my SIL visited us, she got a huge batch of these tender leaves and it was left to Amma to make different varieties. So she made Chintha Chiguru Pappu, Chiguru Pachadi, and finally this Pulihora.

She was making with the last slash of the leaves that I didn't get to make it myself again. So sharing the picture as plated and clicked by my parents. I was away at work and everybody enjoyed this meal that was cooked. Masala Vada, Chana Dal Payasam, Pulihora, Pappad, and Curd Rice.

Chintha Chiguru Pulihora
Ingredients Needed:

Cooked Rice - 2 cups

For the paste:

Chintha Chiguru / Tender Tamarind Leaves - 2 cups
Green Chilies - 2 to 3
Oil - 1 tsp
Coconut grated - 2 tbsp

For the Tempering

Oil - 2 tsp
Curry leaves handful
Dry Red Chilies - 4
Mustard Seeds, Urad Dal, Channa Dal, Peanuts, Cashews as required.
Salt to taste

How to make the Mixed Rice

Cook rice as you normally do and keep it aside. Ensure the rice is not overcooked.

For the paste:

Wash and pick the leaves. Drain well.

Heat a pan with oil, add green chilies, and leaves. Saute for 5 to 7 mins. Remove and allow to cool.

Then take it in a mixer along with fresh coconut and grind to a paste.

To make the mixed rice.

Heat a nonstick pan with oil, temper with curry leaves, mustard, urad dal, channa dal, peanuts, cashews, and red chilies.

Next, add the ground tamarind paste, mix well. Add salt and adjust seasoning.

Now add the rice and combine everything well together.

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Chintha Chiguru Pulihora | How to make Tender Tamarind Leaves Mixed Rice

Course Main Dish - Rice

Cuisine Andhra Pradesh

Author Srivalli

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