On a recent trip to Hyderabad, my sister-in-law made this snack. It was quite tasty, but the way to make it didn’t register in my mind. Today, I wanted to have something new. So a quick chat with SIL earlier today solved the problem.
So here’s the way to make this low-fat, low-oil, quick and tasty snack.
Veyinchina Borugulu Snack
- Roast the groundnuts, putanala pappu and borugulu separately. Be careful with the putanala pappu, as it will burn easily.
- Once all is take off the flame. heat the oil
- Add the salt, turmeric and red chilli powder
- Add the curry leaves and fry till done
- Add the roasted putanala pappu, groundnuts and borugulu, and fry for a couple of minutes till the salt has coated the mixture.
Take off the flame and store. This is a light any-time snack. Enjoy!
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.
- 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
- 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!
This particular recipe is very easy, and is handy at times when you don’t really want to spend too much time in the kitchen! 😉
This recipe uses kura podi (https://teluguveggie.wordpress.com/2010/11/29/kura-podi/), and takes only abt 20 minutes to prepare.
4-5 vankaya (brinjals/eggplant)
5 spoons of kura podi
3 tsp oil
pinch of salt
- Chop the vankaya into 4 parts each. Keep the pieces as similar in size as possible, and keep in a dish of water till needed.
- Heat the oil in a wok, and when it starts to heat up, add the vankaya.
- Add the salt and turmeric and mix well.
- Put on a lid, and let it braise. Keep checking every 2 mins to ensure the vankaya is done.
- When the vankaya skin is soft to touch i.e. makes a light indent when pressed, add the kura podi.
- Mix well to ensure the podi covers all the pieces.
- Cover again, and let it cook for 2 mins. Turn off the gas when the podi and vankaya starts to stick to the wok.
Serve hot with rice and dal.