Pulihora (Tamarind rice/Tangy flavored rice)

Pulihora, tangy rice dish mixed with spices and garnished with roasted peanuts or cashews and curry leaves is a sort of one course meal when you take it for outside picnics etc. It is usually served with raita which is made by adding cucumber/coconut/tomato etc to curd (yogurt) and seasoned. The aroma of pulihora is enticing and brings memories of mother's or grandmother's kitchens!

Pulihora tastes best after sitting for a couple of hours from the time of preparation.

Cooked rice after adding salt and turmeric:

Seasoning frying in a pan:

Seasoning ready after tamarind paste is cooked:

Ingredients:

•      1 cup long grained rice
•      1 tsp turmeric powder
•      2 to 3 tbsp tamarind paste
•      Salt to taste

For seasoning:

•      5 tbsp oil
•      3 to 4 red chilis
•      1 tsp chana dal
•      1 tsp urad dal
•      1/2 tsp mustard seeds
•      Pinch of hing (asafetida)
•      4 to 5 green chilis cut into long pieces
•      1/2 inch ginger cut into small pieces
•      A few curry leaves
•      1/4 cup roasted peanuts/ cashew (optional)
•      2 tsp roasted sesame powder (optional)

Directions:

1.      Cook the rice so that the grains separate and rice is not overcooked.
2.      Add some oil, turmeric powder, salt and a few curry leaves.

Seasoning:

1.      ** In a heated pan, add 3 tbsp. of oil.
2.      When oil is hot, add red chilis and the seasoning.
3.      When the mustard seeds splutter, add ginger, green chilis, curry leaves and peanuts.
4.      Add tamarind paste.
5.      Add a pinch of turmeric and 1/2 tsp salt.
6.      Let it cook till oil separates (when the tamarind loses its raw smell).
7.      Add this paste to the rice mixture.
8.      Mix thoroughly.
9.      Add sesame powder and mix well.

Note:

The tamarind mixture (pulikachal) can be kept in a bottle for later time use. Great as an
instant pulihora mix while traveling!
The same mixture can be added to washed and moist poha (flat rice). To make instant poha pulihora, add the mixture, salt and mix well.



 

Panasa pottu kura (Jackfruit dry subzi)

The Jackfruit is native to parts of South and Southeast Asia, and is believed to have originated in the Southwestern rain forests of India, in present-day Kerala and coastal Karnataka and Maharashtra. Its fruit is the largest tree-borne fruit reaching as much as 80 pounds (36kgs) in weight, 36 inches in length and 20 inches in diameter.
The Jackfruit tree is widely cultivated in tropical regions. Jackfruit is national fruit of Bangladesh.
The flesh of the jackfruit is starchy and fibrous and is a source of dietary fiber. The flavor is comparable to a combination of apple, pineapple, mango and banana.
This is a famous Coastal Andhra dish and mostly a must on the menu during auspicious occasions. The jackfruit is cut or processed in such a way, you cannot identify the vegetable. The jackfruit used is young and unripe and special knives are available to cut it fine like shreds or saw dust which is called "pottu".

Caution:
Before touching the raw jackfruit for cutting,  spread 2 or 3 newspapers, grease both hands generously with sesame (til) oil or use gloves. When we cut jackfruit, it leaves a milk like latex which is very sticky. It leaves stains as well. It is important to prevent spoiling the floor, your hands and your dress!!
Cut the jackfruit into two pieces. Then remove the thorny green skin part and the hard
core (center part) and chop into small cubes. Grease your hands frequently while you are cutting the vegetable.

In Andhra Pradesh fresh panasa pottu is available in market.
In USA, jackfruit pieces are available in cans in Indian stores and Asian markets.
If using pieces, place the pieces in a food chopper or processor, add a pinch of turmeric and a spoon of oil and process it.

Ingredients:

2 cups of processed jackfruit
1 tsp turmeric powder
Salt to taste
Small ball of tamarind (optional)

For seasoning:

2 tsp urad dal
1 tsp chana dal
1 tsp mustard seeds
2 or 3 green chilis finely cut
1 inch ginger finely cut
A few curry leaves
A pinch  hing
2 tsp lemon juice
3 tsp mustard powder  (or mustard paste)
3 tbsp. kura vadiyalu (dehydrated urad vadiyams)
Oil for seasoning

Directions:

Place jackfruit in a microwave safe bowl, add turmeric powder and put the tamarind ball inside the jackfruit and add a few spoons of water.
Cook partially covered for 4 minutes.
Stir and cook again for 3 to 4 minutes.
Deep fry vadiyams and set them aside
In the same oil, fry dals and mustard seeds.
When mustard splutters, add chili and ginger pieces.
Add hing and curry leaves.
Add the cooked jackfruit and salt.
Keep stirring for a few minutes.
Turn the heat off. Add mustard powder or paste and lemon juice.
Mix thoroughly. Garnish with vadiyams and serve.

Note:

If using mustard paste, grind mustard seeds with a few spoons of water and a pinch of turmeric. Add the paste to the subzi. Otherwise,, mustard powder can be used.

Carrot pacchadi (carrot chutney)

Pacchadi or chutney is an essential item in any Indian menu, whether it is breakfast or lunch or dinner or a snack or even street food like bhel puri, aloo tikki or samosa etc. Chutney probably originated in the Indian Subcontinent.  If idli/dosa/pongaralu or pakora or any snack is served without chutney to any food lover, it will be considered an incomplete meal!!

Varieties of chutney can be consumed as dip or sauce or spread with any kind of food or bread.

Chutneys are prepared either wet or dry and can be hot, sweet or sour. Chutney varieties are countless and can be made from any  single vegetable, fruit or green vegetable or any combination of nuts and vegetables or lentils.

Carrot chutney is easily made and very tasty. It is very healthy as grated carrot is sautéd in minimal oil.

Grated carrot, cilantro and green chilis:

Grated carrot after sautéing:

Ingredients:

•      2 cups coarsely grated carrot
•      2 tsp oil
•      1/2 cup kothimira (cilantro) chopped
•      2 green chilis
•      1 tsp methi mustard powder
•      1 to 2 tsp lemon juice
•      Salt to taste

Directions:

1.      Fry grated carrot in a pan with oil.
2.      After carrot cools, grind all ingredients together except lemon juice. Add water if needed.
3.      Add lemon juice and mix well.

Can be served with rice, roti or idli etc. It can be used as a spread on sandwiches also.

 

 

 

Allam pacchadi (ginger sweet and sour chutney)

Pacchadi or chutney is an essential item in any Indian menu, whether it is breakfast or lunch or dinner or a snack or even street food like bhel puri, aloo tikki or samosa etc. Chutney probably originated in the Indian Subcontinent.  If idli/dosa/pongaralu or pakora or any snack is served without chutney to any food lover, it will be considered an incomplete meal!!

Varieties of chutney can be consumed as dip or sauce or spread with any kind of food or bread.

Chutneys are prepared either wet or dry and can be hot, sweet or sour. Chutney varieties are countless and can be made from any single vegetable, fruit or green vegetable or any combination of nuts and vegetables or lentils.

In Andhra Pradesh allam pacchadi or ginger sweet chutney is a very popular side dish for any breakfast /snack. As ginger is supposed  to  help digestion, people prefer this chutney with idli  or dosa etc.

 

 

Ingredients:

•      2 or 3 inch ginger peeled and chopped ( 3 to 4 tbsp. grated)
•      2 tbsp. tamarind paste
•      A pinch turmeric  powder
•      2 tsp methi mustard powder
•      2 or 3 tbsp. jaggery (adjust according to taste)
•      1 or 2 green chili
•      A pinch of hing (asafetida)
•      Salt to taste

Directions:

1.      Grind all ingredients together with just enough water (if needed).
2.      Store in a jar.
3.      When refrigerated, it stays for a long time.

Good side dish for idli, dosa etc.

Mango menthi baddalu ( mango pieces in methi mustard powder and jaggerry)

Early summer or spring time, when small mangos are available, some of these varieties are prepared for temporary use. In this variety, lot of jaggery and a little methi mustard powder (methi mustard roasted and powdered ) are used. Children also like this as it is sweet and sour.

Ingredients:

•      1/2 cup mango pieces, peeled and cut into small cubes
•      2 tsp methi mustard powder
•      3 tbsp. jaggery (brown sugar) amount according to taste
•      Salt to taste
•      A pinch of turmeric
•      2 tsp oil

Directions:

1.      Add the powders to the mango pieces.
2.      Add oil.
3.      Let it stand for 3 to 4 hours.

Jaggery and salt when mixed with mango pieces, give out a lot of juice.

Panasa mukkala gravy kura (Kathal/Jackfruit gravy subzi)

The Jackfruit is native to parts of South and Southeast Asia, and is believed to have originated in the Southwestern rain forests of India, in present-day Kerala and coastal Karnataka and Maharashtra. Its fruit is the largest tree-borne fruit reaching as much as 80 pounds (36kgs) in weight, 36 inches in length and 20 inches in diameter.
The Jackfruit tree is widely cultivated in tropical regions. Jackfruit is national fruit of Bangladesh.
The flesh of the jackfruit is starchy and fibrous and is a source of dietary fiber. The flavor is comparable to a combination of apple, pineapple, mango and banana.

Jackfruit on the tree:                                                Ready to cut:

Cut in half:

 

Pieces cut into small cubes and added some turmeric (slightly tender jackfruit):

 

 

 Pieces from a store (fully grown jackfruit, notice the seeds are formed) :

 

 

Caution:

Before touching the raw jackfruit for cutting, spread 2 or 3 newspapers, grease both hands generously with sesame (til) oil or use gloves. When we cut jackfruit, it leaves a milk like latex which is very sticky. It leaves stains as well. It is important to prevent spoiling the floor, your hands and your dress!!
Cut the jackfruit into two pieces. Then remove the thorny green skin part and the hard
core (center part) and chop into small cubes. Grease your hands frequently while you are cutting the vegetable.

Ingredients:

•      2 cups jackfruit pieces
•      1/2 cup onion (diced)
•      2 pods garlic
•      1 inch ginger cut into pieces
•      4 to 5 tomatoes made into puree
•      2 inch piece of cinnamon
•      4 green cardamom
•      2 black cardamom
•      3 cloves
•      2 bay leaves
•      1 tsp garam masala
•      1/2 tsp turmeric powder
•      1 tsp chili powder
•      2 tsp coriander powder
•      1/2 tsp jeera powder
•      Salt to taste
•      3 to 4 tsp oil
•      Cilantro for garnish

Directions:

1.      Cut the jackfruit into 1 inch cubes.
2.      Grind onion, ginger and garlic into a paste.
3.      Add cinnamon. cardomom, and cloves to hot oil in a deep pan.
4.      Add bay leaves.
5.      Add ground onion paste and sauté till onion turns brown.
6.      Add turmeric, coriander, jeera and chili powders. Fry for a minute.
7.      Add the jackfruit pieces and tomato puree.
8.      Cook till the pieces are soft to touch.
9.      Add garam masala and cook for a few more minutes.
10.      Garnish with freshly cut cilantro and serve.

Note:

Cut jackfruit pieces are available in many super markets in India. In USA, baby jackfruit pieces are available in cans, in Indian stores or Asian food markets.

 

 

 

 

 

 

 

Gunta pongaralu ( unni-appam / paniyaram/pancake puffs)

Unni-appam or paniyaram or gunta pongaralu is a snack from Kerala. Minimal amount of oil is used in cooking these snacks. Also any left over idli batter or dosa batter can be used to make this delicious snack. These are a very healthy snack.

In some European countries and USA, they are called Aebleskiver or puffed pancakes.

A special utensil called paniyaram chetti or Aebleskiver pan which have molds in it is needed for making the appams.. In south Indian markets you can buy the pan. In USA, it is available in kitchen ware shops as aebleskiver pan. It is better to go in for a non stick pan, so that it is easy to flip them while cooking.

I have inserted photographs of the pan.

Pan that I purchased in Hyderabad, India.

Molds filled with batter:

Appams after they are flipped:

Ingredients:

•      1 cup idli batter or dosa batter
•      3 tbsp. onion finely chopped
•      2 tsp green chili finely chopped (adjust according to taste)
•      1 tsp ginger finely chopped
•      Salt to taste
•      2 or 3 tbsp. poha (flat rice)
•      2 tbsp. curd (yogurt)

Directions:

1.      Mix all the ingredients except poha.
2.      Mix enough poha to make the batter liquidy enough to be dropped by spoon.
3.      Grease or spray the pan nicely and heat on high heat.
4.      Once the pan is hot, reduce the heat to medium.
5.      Put a spoon of batter into each of the molds. (not full, up to 3/4th full)
6.      Cover and cook on medium heat for 2 to 3 minutes.
7.      Try to lift the appam with a sharp wooden stick or fork. Flip all the appams.
8.      Add one drop oil on each, if necessary.
9.      Cook for 2 to 3 minutes. Test with a tooth pick to see if they are cooked.
10.      Appams are ready to be served.
11.      Serve with chutney or sambar.

Variations:

Stuffed appams can be made by putting a spoon of batter, and 1/2 spoon of chutney or jam etc and topping with one more spoon of batter again and cook.
Dahi vadas can be made with appams made using urad dal (black gram dal) batter.
Kadhi with pakoras can be made with appams made of besan (chickpea flour)