ANDHRA PULIHORA FOR UGADI
A tangy and spicy Puliodhare or Tamarind rice is an all time favourite South Indian dish. It is the most favoured Chitraanna ('Variety Rice') prepared during festivals. The gojju or pulikaachal for the rice is usually prepared beforehand as it takes a long time to cook.
My sister-in-law shared with me a quick and easy method to prepare puliodhare without compromising on the taste. It is almost an instant puliodhare where the tamarind pulp need not be cooked for too long. I was very happy when the Pulihora turned out to be tangy, spicy and delicious.
INGREDIENTS
Rice - 1 cup
Tamarind - 1 lemon size ball
Salt - 1 tsp
Powdered Jaggery - 1 tsp
Sesame oil - 2 tbsps
Turmeric powder - 1/4 tsp
Chilly powder - 1/2 tsp
Mustard seeds - 1/4 tsp
Split black gram dal - 1tsp
Bengal gram dal - 1tsp
Pea nuts - 4 tbsps
Red chillies - 6
Curry leaves - a few
Asafoetida - 1 pinch
METHOD
1. Soak tamarind in little warm water.
2. Add jaggery and salt to the tamarind pulp and grind it into a smooth and thick paste without adding too much water.
3. Remove the fibers if any and leave the paste in the refrigerator.
4. Wash rice and pressure cook with 1 1/2 cups of water until three whistles.
5. Spread the cooked rice in a shallow bowl, allow it to cool thoroughly and then break the lumps using a fork.
6. Sprinkle turmeric powder and chilly powder on the cooled rice.
7. Heat oil in a pan and add mustard seeds.
8. When the mustard seeds crackle add the split black gram dal and the Bengal gram dal.
9. When the dals are about to turn golden in colour add peanuts and fry till they crackle.
10. Reduce flame and add the broken red chillies, asafoetida and the curry leaves.
11. Pour the crisp and flavoursome seasoning along with the hot oil over the turmeric powder and the chilly powder sprinkled on the rice.
12. Mix the seasoning uniformly into the rice using a spatula.
13. Heat the same oily seasoning pan and pour the chilled tamarind paste into it.
14. Cook for two or three minutes so that it thickens and becomes like a sauce, and pour it over the rice.
15. Mix well and let it rest for a while so that the rice absorbs the tamarind sauce and all the other flavours.
Enjoy the Andhra Pulihora and celebrate a HAPPY UGADI.
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