Pulihora Recipe Andhra, Tamarind Rice Recipe | Chintapandu Pulihora

Pulihora is another version of rice recipe across andhra region and south india as well. It is a tangy rice recipe made using tangy pulp of tamarind in tempered rice.

The rice is tempered and tangy tamarind pulpy flavor  is added to give the perfect taste of south indian style pulihora.

Pulihora is a breakfast or a snack recipe which is relished by young and kids.


It is basically called as tamarind rice but is prepared with different versions across India mainly south india…There are different kinds of recipes made with tangy tamarind pulp like puliyogare which are mainly made as temple rice…

These kind of delicacies are considered sacred across south india but can be included as a breakfast or lunch or for kids… I have already shared rice recipes using lemon which is lemon rice and is a favorite all over India…

This is second popular rice recipe and is commonly packed as lunch box recipes…


This rice pulihora is so easy simple and instant and can be made in a couple of minutes…

I am very keen to share various rice recipes on my blog and this particular recipe is shared along with the video procedure…

This is often referred to as chintapandu pulihora in telugu version and can be made with ordinary rice or basmati rice…


Lemon rice and chintapandu pulihora is a favorite rice recipe along with other rice recipes such as tomato rice…These are very simple and quick recipes…

How to make pulihora or tamarind rice spicy:

Pulihora Recipe Andhra, Tamarind Rice Recipe | Chintapandu Pulihora
Prep time
Cook time
Total time
South Indian style pulihora recipe made using tempered yellow rice and tamarind juice added as the main ingredient into the recipe mainly called as chintapandu pulihora down south.
Recipe type: Rice
Cuisine: South Indian/Andhra
Serves: 2
  • 1 tbsp oil
  • 1 tbsp peanuts/groundnuts
  • 1 tbsp chana dal/bengal gram
  • 1 tbsp urad dal/split black gram
  • 2-3 vertically slit green chillies
  • 1 tsp mustard seeds
  • 3-4 dried red chillies
  • 6-7 curry leaves
  • ¾ tsp turmeric powder
  • salt - to taste
  • 1 cup cooked rice
  • 1 small lemon sized soaked tamarind juice/pulp extracted
Cook the rice:
  1. Firstly, cook 1 cup of white rice and place it aside for further use.
For the tempering:
  1. Firstly, add oil in a wok and heat it.
  2. Add peanuts/groundnuts into it.
  3. Add chana dal/bengal gram
  4. Add urad dal/split black gram into it.
  5. Add slit green chillies.
  6. Add mustard seeds and saute for few seconds.
  7. Add dried red chillies and saute for few minutes.
  8. Add curry leaves and let them crackle.
  9. Add tamarind extracted juice/pulp, cook for few seconds.
  10. Add turmeric powder and salt.
  11. Mix and cook for few minutes.
  12. Add cooked rice and mix it up well with all the tempering.
  13. Garnish with coriander leaves and serve hot...
How to extract the tamarind juice:
1.Soak tamarind for half an hour or boil it to extract the juice out of it quickly...
2.After soaking or boiling squeeze all the pulp out of tamarind and strain the tamarind to get the juice out.
3.Discard the tamarind pieces.
4.Add the extracted pulp into the tempering.

Watch the video procedure of pulihora or tamarind rice:

Sharing is Caring!!!
Share on Facebook0Share on LinkedIn0Share on Google+2Pin on Pinterest4Share on StumbleUpon0Share on Tumblr0Share on Yummly6Tweet about this on TwitterShare on Reddit0

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: