Pittapariga – Chintakaya Pulusu

Pittapariga - Chintakaya Pulusu

Pittapariga in raw tamarind
Prep Time 30 minutes
Total Time 30 minutes
Cuisine Andhra
Servings 5 people


For preparing masala:


  • For preparing pittapariga - chintakaya pulusu, first remove the scales and fins of all fishes.
  • Make a cut vertically on ventral side just behind operculum and remove the visceral mass.
  • Repeat the process to all the fishes. Wash thoroughly Add turmeric powder, ginger-garlic paste and one tsp of salt to the fish, mix well and allow to marinate.
  • Take all the ingredients for preparing masala and grind into a fine paste.
  • Take two cups of water, add green tamarind pods and boil till the pods are smooth. Extract pulp into a cup.
  • Take a deep bottomed pan, add oil and heat. Splutter the mustard seeds, add onion pieces and fry till they turn brown.
  • Add the masala paste and fry till raw smell is gone. Add slightly pounded garlic bulbs and half split green chillies and fry till oil shows up.
  • Now add the marinated fishes, red chilly powder and salt and stir fry till oil shows up. Add the green tamarind pulp and mix well.
  • Add three cups of water, mix well and cook in medium flame till the fishes are cooked well.
  • Serve pittapariga - chintakaya pulusu hot with rice.
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