Name: CHINTHAPANDU PULIHORA
SKU: 9653
Availability: InStock

CHINTHAPANDU PULIHORA

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₹190

A classic South Indian tamarind rice dish made with tangy tamarind pulp, tempered with spices, curry leaves, and nuts, offering a perfect balance of sourness and spice.

Description

Relish the authentic flavors of Chinthapandu Pulihora, a traditional South Indian dish prepared with steamed rice, infused with a rich and tangy tamarind (chinthapandu) extract, and tempered with a flavorful mix of mustard seeds, curry leaves, dried red chilies, and roasted peanuts. The delightful combination of tamarind and spices gives this dish its signature zesty and aromatic taste, making it a perfect comfort food for any occasion.

Served with crispy papad or a side of fresh curd, Chinthapandu Pulihora is a must-try for those who love bold, tangy, and authentic South Indian flavors!

Ingredients:

Cooked Rice
Tamarind Extract
Turmeric Powder
Mustard Seeds
Green Chilies
Dried Red Chilies
Curry Leaves
Asafoetida (Hing)
Jaggery
Roasted Peanuts
Salt

Health Benefits

Rich in Antioxidants – Tamarind is packed with antioxidants that help in fighting free radicals.
Aids Digestion – Tamarind promotes better digestion and helps in relieving acidity.
Good for Heart Health – Ingredients like peanuts and sesame seeds provide healthy fats that support heart health.
Boosts Immunity – The combination of spices, including turmeric and curry leaves, offers anti-inflammatory and immune-boosting benefits.
Balanced Energy Source – Rice provides carbohydrates for sustained energy, making it a wholesome meal.

History

Chinthapandu Pulihora has been a part of South Indian cuisine for centuries, particularly in Andhra Pradesh, Telangana, Karnataka, and Tamil Nadu. It has been traditionally prepared as a temple offering (prasadam) and is commonly served during religious festivals like Ugadi, Dussehra, and Sankranti.

Tamarind (Chinthapandu) has been cultivated in India for over 5,000 years and was historically used in Ayurvedic medicine for its digestive and antioxidant properties. Over time, this tangy fruit became a key ingredient in many South Indian dishes, leading to the creation of Pulihora.

Today, Pulihora is widely enjoyed not just in South India but also across the world for its unique flavor and cultural significance.