Pulihora (Tamarind Rice)

Ingredients:

Ponni rice- 2 cups
Tamarind pulp-4 tablespoons
Green chillies-4
Curry leaves-a few
Gram dal- 1 teaspoon
Urad dal-1 teaspoon
Cumin seeds-1 teaspoon
Mustard seeds-1 teaspoon
Turmeric powder- 1 teaspoon
Salt-2 teaspoons
Dry chillies-4
Ground nuts or peanuts-2 tablespoons
Grated jaggery-1 teaspoon (optional)
Asafotida- a pinch
Oil-3 tablespoons


Method:


1. Cook two cups of ponni rice (not too soft) with 5 cups of water. Allow it to cool and add ½ a teaspoon of turmeric powder, one teaspoon of salt, fresh curry leaves and one tablespoon of oil.
2. Heat two tablespoons of oil in a vessel and add the dry chillies, urad dal, gram dal, ground nuts or peanuts, mustard seeds, cumin seeds, a pinch of hing or asafotida, slitted green chillies, a few curry leaves, ½ teaspoon turmeric powder, 1 teaspoon salt and fry until a nice aroma spreads.
3. Add tamarind pulp, grated jaggery and boil it on a low flame until the oil separates from the sides.
4. Now add this to the rice and mix well.
5. Keep it covered for ten minutes till all the spices have been absorbed by the rice and serve.

Chema Dumpala Pulusu

Ingredients:

Taro roots (chema dumpalu)-10 to 12
Chopped onions (ullipayalu)-2
Green chillies (pachi mirapakayalu) cut into halves-4
Dry red chilli powder or endu karam-1 teaspoon
Salt (uppu) to taste
Tamarind pulp (chintha pandu gujju)-2 table spoons
Garam masala-1 teaspoon
Ginger-garlic paste (allam-vellulli mudda)-1 teaspoon
Turmeric powder (pasupu)-a pinch
Oil (nune)-2 tablespoons

Seasoning Ingredients:

Red dry chilly pieces (endu mirapakayalu)-4
Urad dal (minapa pappu)-1/2 teaspooon
Gram dal (pachi sanaga pappu)-1/2 teaspoon
Cumin seeds (jeelakarra)-1/4 teaspoon
Mustard seeds (aavalu)-1/4 teaspoon
Fenugreek seeds or menthulu-1/4 teaspoon
Curry leaves (karivepaku)-a few

Chema dumpalu or Taro roots…

Method:

1. Wash and boil the taro roots till they become soft enough to peel off.
2. Let them cool and peel off the skin, Cut into pieces.
3. Heat the oil in a pan and add red dry chilli pieces, urad dal, gram dal and fenugreek seeds.
4. Let them fry until they turn brown and add the cumin seeds, mustard seeds and curry leaves.
5. Add the chopped onions, green chillies, ginger-garlic paste and fry them until they become transparent.
6. Now add the cut taro pieces and fry for two minutes.
7. Add the turmeric powder, chilly powder, salt and tamarind pulp.
8. Cook them on a low flame, after adding two cups of water, for five minutes.
9. When it attains desired thickness, add garam masala and cook for 1-2 minutes.
10. Turn off the stove and serve it with plain rice. You can replace the garam masala powder with sambar powder for a variation.