Category Archives: Rice Dishes

Chintapandu Pulihora

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This is one of the most favoured rice items in South India. Almost every community makes it for special occasions, and temples for prasadam. Also its an amazingly easy dish to carry along for long train journeys, when one is not sure of the quality of food at various stations. 🙂

This is the Pulihora. There are 2 versions: lemon (Nimmakaya) and tamarind (Chintapandu). Most people assume that pulihora means lemon rice. That’s not entirely correct. It means lemon rice, but could also mean tamarind rice.

What I’ll be writing about, is what I make for almost every auspicious occasion, sometimes for guests, and sometimes when I have a lot of rice leftover as well: Chintapandu Pulihora.

Ingredients:

  • 1/2 cup rice, cooked
  • 1/2 cup thick tamarind juice
  • 4-5 green chillies
  • 1/2 tsp turmeric
  • 1 tsp salt
  • curry leaves to taste
  • Tadka: aavalu, mina pappu, senaga pappu, groundnuts, dry red chillies

Method:

  • Take a largish basin/plate and put the cooked rice in it. Let it spread around a little to cool. Also the size of the plate/basin will help in mixing all the ingredients at the end.
  • Add the salt, turmeric powder and curry leaves on top of the rice. Do not mix it now.
  • In a wok, add 3 tsp cooking oil, and add the tadka. Keep stirring the tadka to ensure all the groundnuts are nicely browned, but not burnt.
  • Once the groundnuts and other dals in the tadka are nicely browned (the groundnuts must be fried right till the center), add on top of the curry leaves.
  • Pour the tamarind juice into the hot wok and put back to cook.
  • Add the green chillies to the tamarind juice. You can either split the chillies down the length or break into smaller peices before adding.
  • Keep the chiilies cooking till they change color. By this time the tamarind juice will also have reduced to a thick pulp.
  • Add to the rice, and keep till it cools a little.
  • Once it is sufficiently cooled, mix thoroughly. Ensure there is no bit of rice that is left unmixed. This will spoil the enjoyment of the pulihora. Usually it is mixed by hand to ensure this.
  • Set aside for 1 hr before serving. This is not really necessary, but I find the taste really enhanced by setting aside.

This rice dish needn’t be served hot. You can have it cold as a snack, a main dish, or a side rice dish in your meal. The choice is all yours!

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Atukula Dosa

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Its been a long time since I made this at home. Now, thanks to a whole lot of soured buttermilk, this tiffin item got made yet again. Since I’ve already covered the how-to for this recipe (https://teluguveggie.wordpress.com/2010/11/23/atukula-dosa/), here’s a picture of how it looks. 🙂

The light one showing chillies is the right side, while the brown dosa is the wrong side, getting roasted on the skillet.

Note: serve hot, straight off the skillet. That is the only way the dosa can be really enjoyed.

 

Dasara Festival at Home

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Dasara is a festival dedicated to Godess Durga (Shakthi).

Legend of Durga:
The Devas and Asuras had a constant battle (Good vs evil). An asura by name Mahishasura, who was in the form of a buffalo, gained prominence and defeated the devas. No one was able to defeat him, and the world was suffering at his hands. So all the Gods came together and gave their powers or Shakti to a single being, a young beautiful goddess named Durga. The battle between Mahishasura and Durga raged for 9 days, and at the end Durga killed Mahishasura. Different forms of Durga Devi are worshipped on each of the 9 days of the Dasara festival.

The 9 forms worshipped in Andhra are: Sri Bala Tripura Sundari, Sri Gayathri Devi, Sri Mahalakshmi Devi, Sri Annapurna Devi, Sri Lalitha Tripura Sundari Devi, Sri Saraswathi Devi (Moola nakshatram), Sri Durga Devi, Sri Mahishasura Mardini, and Sri Rajarajeswari Devi.

Another story associated with Dasara is the death of Ravanasura at the hands of Lord Rama (an incarnation of Vishnu). At most places in India this is celebrated by burning an effigy of Ravana with his 10 heads, each representing an evil afflicting man.

As with all Indian festivals, a special meal is cooked, and served as naivedyam to the dieties. So this year, on Vijaya Dasami, this is the meal I prepared:

Items:
Bendakaya Kura (also called bindi subzi)
Utti Pappu
Mukkala Pulusu (with tomato, sorakaya)
Pulihora
Velakkaya pacchidi (prepared by my mother-in-law)
Vada
Semiya Payasam (with cashew and kishmish)
Plain Rice
Ghee
Curds

Enjoy the meal 🙂 and Vijaya Dashami Subhakankshalu