Sunday, May 31, 2009

TEMPLE STYLE PULYOGARE(PULIHORA)

Going to temple,taking bath in holy water,doing puja for God and getting prasada from pujari ,sitting in the mandapa by breathing fresh air what a pleasent surroundings.But I cant understand why the prasada in temple get special taste,may be Naivedyam tasted by God are distributed as prasada for devotees would got such special taste.People from south india make several types of nivedyam toGod among those most popularly recognised recipes are pulihora,daddojinam,pongali.Offcourse names may vary from place to place,but everything has got its own identity.I remember those days where i used to ask mom to prepare temple style pulihora,she is a good cook and i enjoy each flake of pulihora made by her t was mouth watering.Enough stories now let me share the recipe which i learned from my mom.
The process of making pulihora is in 3 steps.

INGREDIENTS:
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STEP I
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  1. Rice-3 cups
  2. wate-4 1/2 cups
  3. Turmeric-1/8 Th tea spoon
  4. Oil-4 drops

METHOD:

  • Wash rice twice with water,now add water,turmeric,oil,cook until done.Once done it looks lemon yellow colour.
STEP II INGREDIENTS:
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  1. Tamarind pulp - 1cup(i used rice cup size)
  2. Green chilies indian style small-15
  3. Dried red chilis-4 to 6
  4. Turmeeric-1/4Th teaspoon
  5. Jaggery powder-2 teaspoons
  6. Salt -to taste
  7. Roasted dhaniya powder-1 teaspoon
  8. Fenugreek or methi seeds-15 to 20
  9. Oil-2 table spoons
  10. Hing/asafoetida- pinch

METHOD:
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  1. Heat oil in a bottom pan,add tamarind and remaining ingredients.
  2. Cook on low-medium flame.
  3. Turn -off the heat once done

You can store this mixture and refrigirate for 3 to 4 days,but usually i opt for fresh

one

TIP:The easy of knowing weather the mixture is well cooked is green chilis changes in colour,and become soft,then oil oozes out.

STEPIII INGREDIENTS:
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  1. Oil-2 to 3 teaspoons
  2. Cumin-1 teaspoon
  3. Mustard-1/2 teaspoon
  4. Curry leaves-15
  5. Peanuts-2 to 3 table spoons
  6. Cashew nuts made into pieces-20(optional)

METHOD:
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  • Heat oil in a pan and make seasong.

MIXING RICE:
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Now take big vessel and spread the rice,make sure their are no lumps,to this add 1/4 Th teaspoon jeera dhaniya powder ,seasoning and some mixture,add mixture according to your taste don't add total mixture as it is more strong,adjust salt if required

Enjoy with family