Tender Tamrind Rice (chintakaya Chitrannam)

Share
103 Ratings
2 Reviews
Print
Recipe By Vahchef
25 m
2 servings

Pineapple Zarda Pulao

Have you tried veg pulao and sweet rice, now try this concoction of sweet pineapple rice ...

Chicken Biryani Restaurant Style

This kind Chicken Biryani is restaurant style of biryani they won't do dum process they c...

Murg Mussalam

Murgh Musallam is a popular non-vegetarian recipe and combination of lamb mince, eggs and...

Indian Sorrel Puliodhrai

Gongura Pulihora is an easy Indian food recipe that is popular in Andhra. Gongura is high...

Vegetable Biryani Mumbai Wedding Style

Vegetable Biryani is an exotic, aromatic rich Indian Mughlai pulao dish layered with rice...

Aloo Chicken Biryani In Calcutta Style

Aloo Chicken Biryani tastes amazingly delicious and if it's made in the unique style of K...

Tender Tamrind Rice (chintakaya Chitrannam) Recipe, Imli Chawal, How To Make Tender Tamrind Rice (chintakaya Chitrannam) Recipe

Name: TENDER TAMRIND RICE (CHINTAKAYA CHITRANNAM)
Prep time: 10 min
Cook time: 15 min
Total time: 15 min
Yield: 2

chintakaya common preparation in Andhra Pradesh in Indian cuisine.chitrannam means pulihora.it is sour rice. Pulihora is also referred to as sour rice. Other names are tamarind rice or lemon rice. In the Northern coastal areas of Andhra Pradesh people it's known as Saddi, but younger generations may not recognise this name chitrannam.

About Recipe

Chinthapandu annam, Puli sooru, ?Tentool Tetul chal

How to make TENDER TAMRIND RICE (CHINTAKAYA CHITRANNAM)

(103 ratings)

2 reviews so far

Prep time
10 mins

Cook time
15 mins

Total time
25 mins

TENDER TAMRIND RICE (CHINTAKAYA CHITRANNAM)

Author : Vahchef
Main Ingredient : Raw tamarind

Servings : 2 persons
Published date : March 11, 2019

Ingredients used in TENDER TAMRIND RICE (CHINTAKAYA CHITRANNAM)
• Tender tamarind - 100 grams.
• Oil - as required.
• Mustard seeds - 1/2 tea spoon.
• Cumin seeds - 1/2 tea spoon.
• Chana dal - 1 tea spoon.
• Urad dal - 1 tea spoon.
• Cashew nuts - 10 numbers.
• Dry red chily - 2 numbers.
• Green chilli - 3 numbers.
• Curry leaves - 2 springs.
• Turmeric - 1/2 tea spoon.
• Salt - to taste.
• Cooked rice - 2 cups.
Method:
Heat water in a pan add tender tamarind wash it and remove from water. Let it cool down then grind it fine paste. For tempering heat oil in a pan add mustard seeds, when they splutter add cumin seeds, chana dal, urad dal, cashew nuts, dry red chilli, green chilli, curry leaves, turmeric powder, salt and add prepared tender tamarind paste mix it well. Add cooked rice mix well. Serve hot.