Chintapandu Pulihora
This is the most famous vantakam(delicacy) in Andhra which is cooked for almost every festival.It is everyone’s favourite.My husband dotes on it anytime.It also holds a special place in my heart as the first recipe i have learnt from my mom.It mainly consists of Tamarind and Rice.This is also fondly called travel food as it stays longer and can be taken when in tours.Every house has its own version of this recipe.
Ingredients:
Rice – 1 cup
Tamarind/chintapandu – A big lime sized soaked in lukewarm water
Turmeric Powder /Pasupu – 2 tbsp
Ground nuts/ veru senaga gullu – a handful
Green Chillies/Pachi mirchi – 3 slit
Red Chillies/ endu mirchi – 3
Chana Dal/ Senaga Pappu -2 tbsp
Minapappu/Urad dal – 1 tbsp
Jeera/Jeelakarra – 2 tsp
Mustard Seeds/Aavalu – 2 tsp
Asofoetida/Inguva/Hing -A Pinch
Curry Leaves/Karivepaku – 2 stalks
Salt & Oil – As Required
Procedure:
Cook the Rice.add salt,turmeric powder(1 tbsp) and 2 tbsp oil,mix well and keep aside.Take a Sauce pan and add 2 tbsp oil in it.Add hing,Ground nuts,chana dal,urad dal,Jeera,Mustard seeds,red chillies,curry leaves,turmeric powder(1 tbsp).When they splutter (do not blacken them) add half of it to the Rice mixture.Now take the tamarind extract and pour it in the Sauce pan(it must be little watery).Keep on low flame and let this cook till it become thick.It might take 10 to 15 mins.Now add the thick mixture to the rice evenly checking the salt and adding if required.If its not that tangy,add few drops of lemon juice and mix.
