Wednesday, October 26, 2011

Pulihora/ Chintapandu Pulihora/ Tamarind Rice

                              Wishing everyone a Happy and Prosperous Deepavali .

 "Tamarind pulp is cooked with tempering, peanuts and little jaggery and then added to cooked rice ."


Pulihora is a traditional Andhra dish made during most festivals. It tastes divine with the sourness from the tamrind pulp,spicyness from the green and red chillies, crunch from the peanuts, chanadal and urad dals and curry leaves.
                   The first time I made pulihora was for a trip after my marriage. Mr.IB asked me to make pulihora for the trip we were gonna make to Hilton head islands from Atlanta. Called up amma and she guided me through the recipe and it was a hit.

Ingredients for cooking rice:
Raw rice                                   1&1/2 cups
Chana dal                                 1/4 cup+ 1 tbsp
Urad dal                                    1 tbsp
Mustard seeds                           1&1/2 tsps
Jeera                                          1&1/2 tsps
Hing                                           1/2 tsp or more
Turmeric                                    1 tsp
Curry leaves                             10-12 leaves
Methi seeds                              6-8
Jaggery                                     1/2 tbsp or a little less
Dried red chillies                        6
Green chillies                             5 slit
Tamarind                                   a big lemon sized, soaked and pulp extracted
Salt                                           to taste
Oil                                           1/4 cup


Method: 
  • Cook rice with 1/4 cups of chana dal and 1 tsp oil. Spread on a plate and let it cool.
  • Heat 1/4 cup of oil and when hot, add methi seeds, mustard, jeera, dried red chillies, 1 tbsp of chana dal, urad dal, peanuts and fry till light brown.
  • Add green chillies and curry leaves fry for 2 mins.
  • Add the tamarind pulp, jaggery, salt and cook till the oil separates.
  • Add to the cooked and cooled rice and mix well.Adjust salt.
  • Serve with yogurt to make it a complete meal.
  • Enjoy!!!!
Notes:
Let the pulihora sit for aleast an hour before you serve it. This gives time for all the flavors to combine and bring out the best taste.

Tuesday, October 25, 2011

Masala Vada/ Paruppu Vadai

Chana dal, blended with spices and fried till golden brown. YUM !Back home we find masala vadas at almost all the bajji stands. They are accompanied with allam chutney or green chutney or coconut chutney and you can't stop at just one. It is also served at most marriages as a starter or even during festivals. I send these as snack to M's school and he loves them (so do his teachers).


Ingredients:
Chana dal               1 & 1/2 cups
Ginger                    1/2 inch piece
Garlic                     4 cloves
Fennel Seeds          1 & 1/2 tsp
Jeera                      1tsp
Dhaniya                  1& 1/2 tsps
Garam masala         2 tsps
Cilantro                   3 tbsps finely chopped
Mint                        2 tbsps finely chopped
Salt                          to taste
Curry leaves            2 tbsps finely chopped
Dried red chillies      6 (to taste)
Onion                     1/2 chopped
Oil                          For frying.

Method:
  • Soak chana dal in water for atleast 3 hrs. Drain. Take out a 1/4 cup of the soaked dal and keep aside.
  • Heat oil for deep frying.
  • Coarsely grind the remaining dal, dhaniya, jeera, fennel seeds, garam masala, ginger, garlic, curry leaves,cilantro,mint,dried red chillies,salt.Add as little water as possible.
  • Add the 1/4 cup chana dal and chopped onion to the coarsley ground mixture. Adjust seasoning.
  • Make small balls and flatten them out into patties.
  • Carefully drop into the oil and fry till they are golden brown on both sides.
  • Drain on a tissue and serve hot with chutney or sauce of your choice.
  • Enjoy!!!
Notes:
  • The coarse mixture and the intact dal are the key to the perfect texture of the masala vada.
  • You can also add green chillies instead of red chillies.
  • If the mixture becomes too runny, add a little rice flour or gram flour .
  • You can also add finely chopped cashews in to the mixture before deep frying.
  • Do add the fennel seeds and mint. They give the vada's the exquisite flavor.

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