• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Chintha Chiguru Pulihora

2 cups – rice (cooked with salt & kept ready)
1/2 cup – tender tamarind leaves (picked, washed & drained)
15 – curry patta leaves
8 – 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
3 – red chilli
2 tbsp – oil
1 tbsp – cashew nuts (fried in a tsp of oil/ghee)
salt
Directions
Grind the tamarind leaves to get a course powder
Run this in a mixer for 5 seconds to get a fine powder (do not make a paste)
Heat oil in a kadai, add mustard seeds, hing and curry leaves
Once the seeds splutter, add dals, and fry until they turn light brown.
Add both the chillies, fry for 30 seconds
Add tamarind leaves powder and haldi, mix well and cook for 2 minutes with lid on till the raw smell disappears.
Remove from kadai.
Add cooked rice to this along with til powder. Thoroughly mix and sprinkle with cashew nuts.