By Nandini Bhushan*
The cuisine from the five southern states of India — Tamil Naidu, Kerala, Karnataka, Andhra Pradesh and Telangana is grouped together as the South Indian cuisine. This cuisine offers a wide range of vegetarian as well as non-vegetarian delicacies that is sure to delight one’s taste bud. Let us explore the mouth-watering dishes from the Southern Indian states to experience the essence of each of these states.
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The tangy, sour and spicy rice dish is a perfect meal when you want to cook something quick, light and easy. Pulihora is famous throughout South India with mild variations in different regions and is known by varied names like puliyodharai, puliyogare and in northern India is served as tamarind rice. The term Puli means something sour and is often served as a prasadam.
(Serving for three to four people)
Cooked rice: 3 cups
Tamarind pulp: ½ cup
Raw peanut: ½ cup
Urad dal: ½ tsp
Chana dal: ½ tsp
Mustard seed: 1 tsp
Whole red chilli: 2 to 3
Curry leaves: 10 to 12
Asafoetida: a pinch
Turmeric powder: ½ tsp
Salt as required
Coconut oil: 1 tsp
For podi or the pulihora masala
Chana dal: 2 tsp
Urad dal: 2 tsp
Coriander seed: 2 tsp
Sesame seed: 2 tsp
Dry Kashmiri red chilli: 4
In a small pan dry roast the above mentioned podi ingredients on a slow flame for about four to five minutes stirring continuously till the colour changes to golden brown.
Let it cool. Blend into a fine powder.
Heat oil in a thick bottom kadai and add mustard seed, chana dal, urad dal, broken red chilli, peanut, asafoetida, curry leaves and turmeric powder and let them splutter.
To this add the tamarind pulp and stir them together till the mixture thickens.
Add the ground masala, cooked rice and salt and stir them for a couple of minutes until the rice combines together with the masala.
Serve it hot with papad and achar.