Blog Details

1. Main Course: Pulihora (Tamarind Rice)

• Ingredients:
  • 1 cup rice
  • 2 cups water
  • 1 lemon-sized tamarind
  • 2 tbsp peanuts
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp chana dal (split chickpeas)
  • 1 tsp urad dal (split black gram)
  • 2-3 dry red chilies
  • Curry leaves
  • Turmeric powder
  • Salt to taste
• Instructions:
  1. Cook rice with water and set aside to cool.
  2. Soak tamarind in warm water, extract juice, and discard pulp.
  3. Heat oil in a pan, add mustard seeds, peanuts, chana dal, urad dal, dry red chilies, and curry leaves. Fry until golden.
  4. Add turmeric powder, tamarind extract, and salt. Cook until the mixture thickens.
  5. Mix the cooked rice with the tamarind mixture until well combined.
  6. Garnish with chopped coriander leaves and serve.

     2. Side Dish: Gutti Vankaya Kura (Stuffed Eggplant Curry)

     • Ingredients:
       • 6 small eggplants
       • 2 tbsp oil
       • 1 tsp mustard seeds
       • 1 tsp cumin seeds
       • 1 onion, finely chopped
       • 2 tomatoes, finely chopped
       • 2 tbsp grated coconut
       • 1 tbsp coriander powder
       • 1/2 tbsp red chili powder
       • 1/2 tbsp garam masala
       • Salt to taste
     • Instructions:
       1. Slit the eggplants vertically without cutting through and keep them immersed in water.
       2. Heat oil in a pan, add mustard seeds, cumin seeds, and onions. Sauté until onions turn golden.
       3. Add tomatoes, grated coconut, coriander powder, red chili powder, garam masala, and salt. Cook until tomatoes are soft.
       4. Stuff the eggplants with the prepared masala mixture.
       5. Heat oil in a pan, add stuffed eggplants, cover, and cook on low heat until tender.
       6. Serve hot with rice or roti.