Tuesday, February 24, 2015

Beans Sambar | Karnataka Style Sambar Recipe using fresh Coconut

beans sambar
Sambar and Rice is a very staple combination in any south Indian home.The versions of sambar vary from state to state but the basic ingredients are almost similar.I have posted many Sambar recipes which are prepared using ready sambar powder-which is typical Andhra version and today I am posting my mom's version which is prepared using freshly roasted spices and coconut. I feel that the Karnataka style Sambar tastes best with rice where as the Andhra style sambar goes well with both rice and idli/dosa varieties.I have my own set of vegetables to be put in these sambar varieties like drumsticks,brinjals,ladiesfinger,bottle gourd,radish,carrot-potato-brinjal combo goes well with Andhra style sambar where as the vegetables like beans, cluster beans, broad beans,chow-chow, radish,drumstick and greens go well with the Karnataka style sambar.

Check out other sambar recipes in my blog:
beans sambar

Beans Sambar Recipe -Karnataka style:
Serves 2-3
Prep time:10 mins | Cooking time:30 mins | Total time: 40 mins
Cuisine: South Indian | Category: Side dish for Rice - Main Course

Ingredients:
1/2 cup Toor dal
20-25 French Beans
1 Onion, diced or 12-15 Shallots
1 large Tomato, chopped
a small gooseberry size Tamarind
1/4 tsp Turmeric powder
1-2 tsp grated Jaggery,optional
2 tsp Oil
Salt to taste

to roast and grind:
2 tsp Coriander seeds
1/4 tsp Peppercorns
1/2 tsp Cumin seeds
2 Red chillies,spicy variety
2 Byadige Red chillies
1/3 cup grated coconut

to temper:
2 tsp Ghee/Oil
1/2 tsp Mustard seeds
1-2 Red chillies
a sprig of Curry leaves
a pinch of Asafoetida

Method:
  • Chop the corners of beans and cut them into 1" pieces by removing the fiber in between with your hands.
  • Wash and soak toor dal for 10 minutes in 1.5 cups of water. Add turmeric powder to it. In a separate container add chopped beans and tomato and pressure cook dal and vegetables separately for 3 whistles, Once the pressure drops slightly mash the dal with a wooden ladle.
  • Soak tamarind in water for some time and extract pulp from it and keep it ready.
  • Dry roast coriander seeds, cumin seeds, red chillies and pepper corns and grind them along with freshly grated coconut to a fine and smooth paste.You can even saute the fresh grated coconut at the end for half a minute along with the spices,this way the sambar does not spoil quickly even in summers.
  • Heat oil in a big kadai/pan and add diced onions and fry until they turn translucent. Add boiled vegetable pieces and cooked dal to it.
  • Add ground mixture , tamarind pulp, salt, jaggery and mix nicely and boil it until the raw smell of the ground paste is gone.Also add enough water to get the required consistency while boiling.
  • Taste the sambar once and adjust the seasoning if needed. Sambar thickens slightly when it sits, so adjust the consistency according to your requirement. 
  • Heat ghee/oil in a small tempering pan and crackle mustard seeds and add red chillies, curry leaves and asafoetida and fry for half a minute and add the tempering to the sambar at the end and mix well.
Serve it hot with steamed Rice and fryums and a vegetable stir fry.

Notes:
  1. You can replace beans with any other vegetable like carrot, cluster beans, drumstick, pumpkin,chow-chow, potato,raw papaya, brinjals,broad beans(chikkudu) etc or a combination of mixed vegetables.
  2. You can follow the same process for ladies finger sambar, in that you need to fry the ladies finger pieces in oil first and then add to the sambar while boiling.You should not pressure cook the ladies finger pieces.
  3. You can even prepare sambar with greens like amaranth, fenugreek(methi), palak or mixed greens following the same process.It tastes nice with Ragi Mudde.
  4. Instead of boiling the tomato, you can even grind the tomato with the other ingredients, that gives a nice color to sambar.
  5. For a quicker version you can even grind tomato,grated coconut with Karnataka style sambar powder to a fine paste and follow the same recipe.
karnataka style sambar

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Monday, February 9, 2015

Khotto | Kottige (Idlis steamed in Jackfruit leaves)

khotto
Khotto is nothing but Idlis, but the idli batter is steamed in jackfruit leaves which makes it quite distinct in taste and look. The jackfruit leaves add wonderful aroma to the khottos and I quite like the flavor and taste of it.'Khotto' is also known as 'Kottige' and it is called as 'Gunda' in Konkani. Khotto is speciality of Coastal region of Karnataka and is usually served in the hotels for breakfast, it is usually paired with chutney or sambar for vegetarians and with spicy chicken gravies for the non-vegetarians.I have tried this a couple of times in the hotels when I visited Mangalore few years back and also in few breakfast joints in Mumbai.I never got to try it at home as I could not get jackfruit leaves here in Mumbai.
khotto
During one of those usual chats with my mom about cooking I casually mentioned about it and my mom promised me that she will procure these leaves for me when I visit her.During my last visit to Bangalore as promised by her,she made sure that I got my hands laid down on those beautiful aromatic leaves.As I was preparing the baskets for the first time I was very much excited to prepare these basket idlis for our breakfast.I could not find any sticks at home to prepare these baskets but that did not stop me from trying it,I stapled the baskets instead of using sticks.I made sure that the pins would not come in contact with the batter while steaming but still I would not recommend you to try stapling it as it is not safe and definitely use sticks to make these baskets.I find the toothpicks are too thick to use and also its difficult to find the old kind of broom stick these days hence the best option to use is the dried sticks of the curry leaves which is easy to find everywhere.Now on to the recipe.
idlis steamed in jackfruit leaves

khotto

Before going to the recipe, if you are interested check out other Idli varieties in my blog:
khottige

Khotto | Kottige Recipe:
makes: 6 khottos
Prep time:45 mins | Cooking time:15 mins | Total time:1 hr +
Cuisine: Konkan/Karnataka | Category: Breakfast

Ingredients:
for the batter:
3 cups Idli Rice or Par boiled Rice(or 2.5 cups Idli Rava)
1 cup whole Urad dal
Salt to taste

for the baskets:
24 (or more) same sized Jackfruit leaves
unused broomstick or dried curry leaves stick or toothpicks - as required

Method:
to prepare batter:
  • Soak rice and urad dal separately for 3-4 hrs.If you are using Idli rava soak it for just 1 hr before grinding.
  • Wash the urad dal and grind to a fine batter in the wet grinder/mixie and remove it and keep it aside.
  • Now grind the idli rice to a slight coarse batter,the consistency of batter should be like slight rawa textured batter.If you are using idli rawa,squeeze the idli rava and add it to the ground urad dal and grind for 5 minutes.Keep the batter thick and do not add much water while grinding.
  • Add this to ground urad dal batter and mix well and add enough salt and let it ferment for 12-14 hrs.
to prepare baskets:
  • Take four equal sized jackfruit leaves and place two leaves with the corners(not the stem side) slightly overlapping on each other and join them with a piece of small stick.Now place the thrid and fourth leaf and again join them at the edges with the help of the sticks.The picture will give you a better idea.
  • Now fold the corners(stem side corners) such that the side edges of the leaves overlap on each other and leaves no gap in between, pin the overlapped portion carefully so that there would not be any leakage of the batter while steaming.Repeat for all the edges and pin together to form a basket.See the pictures for better idea.
  • Repeat and prepare all baskets.
to prepare Khotto:
  • Pour batter until it covers 3/4th of the basket and place the baskets carefully in the steamer or cooker(without whistle) and steam the khottos for 15-20 mins. While steaming do not try to overcrowd the steamer with baskets but make sure that there is not much gap in between them.
  • While opening tear the leaves carefully so that the khotto can slip out of the basket without getting stuck to the leaves and loose its shape.
Serve them hot with Coconut chutney,Sambar or any spicy gravy.
khotto

khotto

Notes:
  1. You can use your idli batter to prepare these khottos.
  2. If you do not find jackfruit leaves you can try with banana leaves, but that gives a different aroma and can not be substituted with jackfruit leaves.It is just for a change.
  3. Do not overcrowd the steamer with the baskets while steaming but make sure there is not much of gap in between the baskets.
khotto

Tuesday, February 3, 2015

Mixed Vegetable Sagu | Vegetable Saagu Recipe

vegetable saagu
Mixed Vegetable Sagu or Saagu, as we call is a famous combination for breakfast varieties like Set dosa and Poori and is served in most of the darshinis and hotels in Karnataka.My favorite combination is with Set dosa and infact Set dosa-Sagu is my most favorite breakfast and would not miss to order it in my favorite darshinis when I visit Bengaluru. This not only tastes delicious but it is also a good way to add vegetables during the breakfast time. Saagu tastes much different from the Mixed Vegetable Kurma though we find the ingredients are much similar.
vegetable saagu

Check out other famous Karnataka Breakfast recipes here:
saagu

Mixed Vegetable Saagu Recipe:
Serves 2-3
Prep time:15 mins | Cooking time:30 mins | Total time: 44 mins
Cuisine: South Indian | Category: Side dish for Dosa/Poori/Chapathi

Ingredients:
2 cups of finely diced Mixed Vegetables(Carrot,Potato,Beans,Green Peas,Cauliflower)
1 Onion,roughly chopped
1/2 tsp Mustard seeds
2 tbsp Oil/Ghee
Salt to taste

To grind:
1" Cinnamon stick
4-5 Cloves
1-2 Marathi Moggu
1/2 cup fresh grated Coconut
1 tbsp Khus khus
1 tbsp Fried gram
5-6 Green chillies
a handful of chopped Coriander leaves,optional
1 tsp Oil

Method: 
  • Heat a tsp of oil in a kadai/pan and add green chillies and fry them, but be careful as the whole green chillies might burst.You can make a small slit if you want to avoid bursting.Add cinnamon,marathi moggu and cloves to it and fry for sometime.
  • Grind the fried ingredients with grated fresh coconut,khus khus, fried gram, coriander leaves and make it into a smooth puree.
  • In a cooker,heat oil crackle mustard seeds and fry chopped onions until pink.Now add vegetables and fry until they are slightly crisp.
  • Add the ground masala and fry until the mixture leaves the oil and then add enough salt and 1 - 1.5 cups of water and pressure cook for 1-2 whistles(do not over cook).Once the pressure is released add lemon juice to it and give a good stir.
Serve hot with Poori or chapathy or Set dosa or Atukula dosa.

saagu

Notes:
  1. You can even add vegetables like cabbage, knol-khol to saagu. My aunt suggests to add even add beetroot but I usually don't add it as it changes the color of saagu, but you can add while preparing the red color sagu.
  2. The addition of  Khus-khus is optional but it adds a nice richness to the gravy.You can even add cashewnuts if you want.
  3. This sagu would be slightly greenish because of the usage of green chillies and coriander in the recipe.If you want it to be red in color, skip green chillies and coriander in the recipe and add red chillies and tomato while grinding the paste.Also, replace lemon juice with tamarind pulp at the end.
mixed vegetable saagu

Wednesday, January 28, 2015

Instant Wheat Flour Dosa Recipe | Instant Dosa Recipes

wheat flour dosa
Instant dosas always come to rescue when we do not plan anything for breakfast. One of the most common instant version dosas is Rava Dosa, apart from Rava dosa we do prepare various instant variety dosas like Rice flour Dosa,Ragi Dosa,Wheat flour Dosa and Oats Dosa. The good thing about these dosas are that they are thin and crisp and is best eaten when hot.It is not ideal to keep these dosas for long as they turn soggy and become slightly sticky.
wheat flour dosa
Though the process of preparation of these dosas is very simple, one needs a skill set to prepare perfect thin and crisp dosas, the key for the perfect and crisp lacy dosas lies in the consistency of batter and also the tawa we use to prepare dosas.It is always preferable to use flat tawas(iron or non-stick tawas work best) for the instant dosas as we pour the batter in a circular way instead of spreading the dosa like the conventional way.

Check out few interesting Dosa Recipes in my blog here:
For complete range of various breakfast options do check out my recipe index.

               


Instant Wheat Flour Dosa Recipe:
Yields 5-6 dosas
Prep time:5 mins | Cooking time:10 mins | Total time:15 mins
Cuisine: South Indian  | Category: Breakfast

Ingredients:
1/2 cup Wheat flour
1/4 cup Rice flour
2 tbsp fine chiroti Rava(or regular rava)
1 1/2 cups Water(see notes)
1/2 tsp Green chili paste
2 tbsp chopped Coriander leaves
1 tsp Cumin seeds
Salt to taste
Oil,to roast dosas

Method:
  • Mix wheat flour with rava,rice flour and add 1 1/2 cups of water to it and mix until no lumps are formed.
  • The batter should be thin enough to pour it over the pan,it should not have spreading consistency.Keep this aside for 5-10 mins.
  • Add salt, green chilli paste, chopped coriander leaves,cumin seeds and slightly crushed pepper corns to it and give a proper mix.
  • Now check the consistency of batter as the rava absorbs water,check it and add more water if required to get the pouring consistency as shown in the pic.The consistency of batter should be very thin like how we do for rava dosa.
  • Pour a ladle full of dosa batter from the outward base of the hot tawa in a circular motion to the center,fill the major gaps in between.But do not try to fill all the small gaps,those gaps helps in making the dosa more crispier.This is a very important step in making these kind of oats dosa.The crispyness depends on the way you pour the batter on the tava and the flame you manage while cooking the dosa.
  • Pour 1 tbsp oil approx over it and cover it with a lid.(No need to add more oil if using Non stick pan).
  • Let it initially cook on medium flame for 1-2 mins and remove the lid and increase the flame later and cook for another 2 mins until you see brown/red patches.(No need to turn the dosa).But do not try to remove the dosa in between while it is roasting.We should remove it only when you are sure that the dosa is perfectly roasted.
  • Remove it from the pan and serve it directly and do not drop them in hot boxes.It should be served on to the plate immediately to enjoy the flavor and crispiness of the dosa.
  • Reduce the flame for one minute and start prepare the next dosa.Do not pour the batter on high flame.Always stir the batter before preparing the next dosas.
Serve it hot right from the pan and on to the plate with Coconut chutney/Onion chutney/Tomato chutney/Sambar or any accompaniment of your choice.

instant wheat flour dosa

Notes:
  1. The addition of chiroti rava is optional but it makes the dosa crispy, in case you don't get it use regular upma sooji for it.
  2. I added 1 1/2 cups of water to the batter to get the desired consistency.However it depends on the kind of rava we used,so feel free add extra water(up to 2 tbsp or 1/4 cup) depends on the required consistency.
wheat flour dosa

Tuesday, January 20, 2015

Indian Style Pasta Recipe | Masala Pasta Recipe

indian style pasta
When it comes to pasta I usually do not prefer ordering pasta if we go to any Italian restaurant, the reasons simply are that I find the pasta is too bland for y taste buds and also it is loaded with lots of cheese.Instead I would happily go for paper thin Pizzas though they are loaded with cheese. 
indian style masala pasta
Pastas are perfect for weekend lunch or dinner and I usually make it for dinner as I find it easy to cook.As TH prefers mostly Pesto sauces with pasta or a simple one rather than the tomato or the white sauce, I usually end up preparing either Basil Pesto Pasta or Spinach Pesto Pasta or simple Aglio Olio or Sundried Tomato Pesto Pasta or  Red Bell Pepper Sauce Pasta.But when parents or in-laws come to visit us and if we plan for pasta for dinner, I usually end up preparing this Indian style pasta for them to suit their taste buds as I am sure that they would not prefer other kind of pastas which I usually prepare.I must say that this is a fusion recipe and definitely would suit any Indian taste buds.
indian style masala pasta
Check out other Pasta Recipes in my blog:
indian style masala pasta

Indian style Pasta Recipe | Masala Pasta Recipe:
Serves 2
Prep time:25 mins | Cooking time:20 mins | Total time:45 mins
Cuisine:Indo-Italian | Category: Pasta - Main Course

Ingredients:
2 cups Penne Pasta(or any other shape like fusili,sphagetti)
1 Onion,finely chopped
1 large Tomato,blanched and pureed
1 Carrot,finely chopped
1 Capsicum,finely chopped
3-4 Babycorns,finely chopped(optional)
3-4 Garlic pods,finely chopped
2 tsp Tomato Sauce
1/4 tsp Garam masala
1 tsp Red chili powder
1/4 tsp Black Pepper powder
1 tsp Mixed Herbs or Oregano
2 tbsp chopped Coriander
2-3 tbsp Olive Oil
Salt to taste

Method:
to cook pasta:
Cook according to the instruction of your package or follow this procedure:
  • Bring water to boil in a big pot (filled to its half) and add salt,1 tsp olive oil and pasta and cook over medium flame for 10-12 mins until al dente(cooked and tender to teeth).You can cook it further for 2-3 mins more to get soft pasta,but definitely do not make it soggy.

  • Drain and reserve 1/2 cup of water for later usage.you can even give a cold bath to the pasta by running it under fresh tap water which helps in keeping the pasta separate.
to prepare Masala Pasta:
  • Heat olive oil in a wide bottomed pan and fry sliced garlic until slight brown and then add chopped onions and fry until they are pink and soft.
  • Add finely chopped carrots and baby corns and fry well for 5-6 mins and then add finely chopped capsicum and fry for a minute.
  • Now add pureed tomato,tomato sauce,garam masala powder,red chili powder and mix well and fry until the oil separates.I have not added tomato puree as I was not having tomatoes at home at that moment.
  • Add 4-5 tbsp of reserved pasta liquid if required add more to get a medium sauce consistency.
  • Add cooked pasta and mix well until all the pasta is covered with the sauce and is warm.Now add black pepper powder,Italian herbs,chopped coriander,salt(remember we added salt while making pasta as well,so add accordingly)and mix well.
  • Dish it out to the serving platter and garnish with coriander.
Serve it hot or warm with Tomato sauce and Lime Soda or drink of your choice.

masala pasta

Notes:
  1. You can replace penne pasta with any of the pasta like spiral, fusili, spaghetti, macaroni , farfelle or any other pasta of your choice.
  2. If you want it more spicy add chopped green chilli while adding onions.
  3. If you are preparing it for kids adjust the spicyness accordingly.
  4. If you want to skip tomato sauce ,add 1/2 tsp of sugar to the tomato puree to balance the flavors in pasta.
  5. You can add colored bell peppers, blanched broccoli, thinly sliced mushrooms to the pasta.
  6. You can make it a bit more Desi version by adding cumin seeds and curry leaves in the tempering and also turmeric powder along with the other masala but somehow I don't like the idea of making the pasta very south Indian way.
indian style pasta

Friday, January 16, 2015

Sev Puri Recipe | How to make Sev puri | Mumbai Sev Puri Recipe

sevpuri

Sev Puri is one of the popular chaats which evolved from the streets of Mumbai.You will find the bhel waala in every corner of the streets here in Mumbai, though I usually don't venture out eating at the road side stalls unless it is a popular stall.Though we get Sev puri everywhere in India,Mumbai style sev puri is bit different when compared to the other versions.What makes Mumbai style Sev Puri different is the addition of Garlic chutney and lemon juice which is quite unique to Mumbai style Sev Puri.
sevpuri

While I love all kind of chaat varieties, my all time favorite is Golgappa/Pani puri and Bangarpet Pani Puri.Apart from those pani puri varieties, I love masala puri, sev puri, papdi chat and dahi puri. Back home apart from my dad, we are all chaat lovers .While we eat chaats as a meal but my dad always prefers to eat it as a evening snack and so is the case with my husband now.
             sevpuri

If you love chaats, check out few other chaat recipes here in my blog:
sevpuri

Sev Puri Recipe : 
Serves 2 | Author: Prathibha
Preparation time:5 mins | Cooking time:15 mins | Total time: 20 mins
Cuisine: North Indian | Category: Chaats

Ingredients:
14-16 flat Puris/Papdis(homemade/readymade)
2 Potatoes,boiled,peeled and chopped or mashed roughly
1 Onion,finely chopped
1/2 Lemon
1/4 cup chopped fresh Coriander
1/3 cup fine Sev
1/4 cup Kharjur-Imli chutney
1/4 cup Green chutney
2 tbsp Lehsun chutney(Garlic chutney),recipe below
1 tbsp roasted Cumin powder
1 tsp Red chili powder
1 tsp Chaat masala
Salt to taste

for Garlic Chutney:
1 whole Garlic pod
2 tbsp Red chili powder
juice of 1/2 Lemon
Salt to taste

Method:
to prepare Garlic(Lehsun) chutney:
Separate the garlic cloves and peel the skin and blend with red chili powder,lemon juice,salt and 2-3 tbsp of water to a smooth paste.You can refrigerate this chutney and use it upto 15-20 days.

to prepare Sev Puri:
  • Pressure cook potatoes for 3 whistles.Add enough salt to potatoes while cooking them.Peel the potatoes and chop them into fine pieces.
  • Arrange the flat puris/papdis in 2 plates,7-8 each.
  • Fill them with 2 tsp boiled and chopped potatoes and followed by 1/2 tsp chopped onion in each puri.
  • Top it with little bit(say1/4 tsp) of garlic chutney on all the puris/papdis.
  • Now top it with a generous drizzle of kharjur-imli chutney and green chutney.
  • Sprinkle a fat pinch of roasted cumin powder,red chili powder,chaat masala and salt.
  • Squeeze few drops of lemon juice on all the puris.
  • Top it with sev generously and garnish with chopped coriander leaves.
Serve it immediately.
Do not keep it for long as it will become soggy,so prepare this just before serving,Keep all the ingredients ready before you serve this.
sevpuri

 Notes:
  • If you want to prepare Papdis at home you can mix 1 cup of maida and 1 cup of atta and add 2 tsp of oil to it and rub with the finger tips.Add enough water to make a stiff dough and rest for some time.Roll into small discs of 1.5 inch diameter and prick them 2 to 3 times with a fork and deep fry on low flame until golden brown,repeat the process and prepare all the papdis.
  • There are no specific measurements for this recipe.All the ingredients are adjusted according to your taste buds.
  • You can make more number of plated increasing the quantities accordingly,there are no measurements.
  • You can use chopped tomatoes to the recipe if you wish.
  • You can add nicely beaten curd(mixed with sugar) on the puris before you add the chutneys to make it Dahi Sev Puri.

Tuesday, January 6, 2015

Pulusu Annam | Puli Sadam | Tamarind Rice with Left over Rice

pulusu annam
Pulihora or Puliyogre is one of the most famous and common rice varieties of South India and every south Indian state has its own version to prepare it.I have already posted Andhra style Chintapandu Pulihora and an easy version of Karnataka style Puliyogre before and today I am posting a version of Pulihora which can be prepared with left over rice or with freshly cooked rice.The addition of onions makes this rice quite distinct when compared to the traditional Pulihora. Its very rare to have left over rice at my place as mine is a nuclear family and I usually end up making exact quantity of rice needed for my family. But if you have left over rice you can prepare this delicious 'Pulusu annam' or 'Talimpu annam/Phodnicha Bhaat' and both the rice varieties tastes delicious and it is the best way to consume the rice.

Also check out other Pulihora Recipes in my blog:
puli sadam

Pulusu Annam | Tamarind Rice with left over Rice Recipe:
Serves 2
Prep time:10 mins | Cooking time:40 mins | Total time: 50 mins
Cuisine: South Indian | Category: Lunch-Rice Varieties

Ingredients:
1 cup Sona masura rice(or equivalent) or left over rice
1 big lemon size Tamarind
2 medium Onions or 15-20 Shallots, roughly chopped
4-5 Garlic cloves,chopped(optional)
3-4 light colored(less spice) Green chillies,slit
1/2 tsp Mustard seeds
2 tbsp Chana dal
1 tbsp Urad dal
3-4 dry Red chillies
1 tsp Turmeric powder
a pinch of Asafoetida
a sprig of Curry leaves
2-3 tbsp Sesame Oil
Salt to taste

Method:
  • Wash the rice and add 2 cups of water and soak it for 15-20 mins.Pressure cook the rice or cook it in electric rice cooker or how ever you usually do.
  • Once the rice is done,cool it completely by spreading it over wide plate smear with 1 tsp of oil and 1/2 tsp turmeric powder.If you are using left over rice,add 1 tsp sesame oil and turmeric powder to it and  run your hands in the rice to keep the granules separate.I added turmeric to the tamarind mixture instead of rice here,you can follow either ways.
  • Soak tamarind in 1/2 cup of water for 10-15 mins or microwave the tamarind mixture for 1 min.Microwave method is quite quick when u have lack of time.After it is cooled down remove the pulp and keep it ready.
  • In a kadai heat oil and crackle the mustard seeds.Add chana dal,urad dal,red chillies,chopped garlic and fry for a couple of minutes until done.
  • Add curry leaves,green chillies,asafoetida and chopped onions and fry until they turn translucent.
  • Add tamarind pulp mixture and turmeric powder and mix until the mixture thickens completely for at least 5-6 mins.Add enough salt to it and mix.
  • Now remove it from the stove and let it cool a bit and reserve some mixture and pour the remaining mixture over the cooled rice and mix properly until everything is well blended.Now check the taste of it and add more tamarind mixture or salt according to your taste.It should taste sour when you taste it as the sourness will reduce and blend well along with the time it sits.
  • Let it sit for 5-10 mins before serving.
Serve it at room temperature.
                                         pulusu annam
Notes:
  1. Use rice varieties like sona masuri, ponni, jeeraga samba for these kind of rice varieties,I do not suggest basmati rice.
  2. Always make it bit tangy so that it will taste nice once it settles down.
  3. You can add a tsp of roasted cumin and fenugreek powder to the boiling tamarind mixture for more fragrant version. If you have time you add it otherwise you can skip it. 
  4. If you like you can even add roasted sesame powder at the end and give a nice mix to the rice.
  5. Sesame oil works best for this rice, if you do not have use regular cooking oil.
puli sadam

 
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