Tender Tamarind Leaves Rice/ Chintha aaku(chiguru) Pulihora/
This is a very different type of rice variety using tender tamarind leaves. Most of us would have relished tasting these leaves sometime and enjoyed the tartness, I too have many times and enjoyed it very much. Back home my mom used to make many dishes using these leaves and once such is this pulihora. It tastes just good as any other rice like lemon or mango rice. You get the main tanginess out of the tender tamarind leaves. So if you are lucky enough to get tamarind leaves especially the tender ones, then definitely go and try out this dish. You will surely enjoy.
Rice - 2 cups
Tender tamarind leaves - 1 cup ( cleaned and washed)
Peanuts - 3 - 4 tbsp
Channa dhal - 2 tbsp
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Turmeric powder - 1/2 tsp
Curry leaves - few
Red Chillies - 2 or 3 broken
Oil - 2 - 3 tbsp
Salt as needed
Always try to make use of the tender leaves, the ones you get particularly in April- May. Clean and remove the leaves from the stem.
Cook rice seperately and cool completely. While cooking add a tsp of oil and little salt.
Add another tsp of oil and turmeric powder to the cooling rice and mix well. Keep aside.
Heat few drops of oil and add the washed leaves( You can add more or less depending on the tartness needed). Fry till they are cooked very well. These leaves take some long time to cook and they also do not shrink that easily. So be careful and fry them. They also change in color very fast to brownish just like the color of tamarind. Keep the fried leaves seperately and in the same pan add the remaining oil and add peanuts,channa dhal, mustard seeds, urad dhal and red chillies. Also add few curry leaves and saute till the dhals are all nice brown in colour. Add the fried leaves and the cooled rice. Mix well and if needed add more salt. Remove and serve.