Pesarattu, also known as Moong Dal Dosa, is a popular and nutritious South Indian dish made from green gram (moong dal). Here's a recipe for making Pesarattu: Ingredients: 1 cup whole green gram (moong dal), soaked for 4-6 hours 2-3 green chili peppers, chopped (adjust to taste) 1 inch ginger, grated 1 small onion, finely chopped A handful of fresh coriander leaves, chopped Salt to taste Oil or ghee for cooking Instructions: Drain the soaked moong dal and rinse it thoroughly. In a blender, grind the soaked moong dal along with chopped green chili peppers and grated ginger. Add a little water as needed to make a smooth batter. The consistency should be slightly thicker than regular dosa batter. Transfer the batter to a mixing bowl. Add chopped onions, chopped coriander leaves, and salt. Mix well. Heat a dosa tava or non-stick skillet over medium heat. Grease it lightly with a few drops of oil or ghee. Pour a...
Pulihora, also known as tamarind rice, is a popular South Indian dish that's both tangy and flavorful. It's often prepared during festivals, special occasions, or as a quick and tasty meal. Here's a simple recipe for making pulihora:
Ingredients:
For the Rice:
- 2 cups cooked rice (preferably cooled, leftover rice)
- 1 tablespoon oil
For the Pulihora Paste:
- 1/2 cup tamarind pulp (soaked in water and strained)
- 1 teaspoon mustard seeds
- 1 teaspoon chana dal (split chickpeas)
- 1 teaspoon urad dal (split black gram)
- 1/2 teaspoon fenugreek seeds
- 2-3 dried red chili peppers (adjust to taste)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon asafoetida (hing)
- 10-12 curry leaves
- 1/4 cup peanuts (optional)
- Salt to taste
For Tempering:
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon chana dal
- 1 teaspoon urad dal
- 2-3 dried red chili peppers
- 1/4 teaspoon asafoetida (hing)
- A pinch of turmeric powder
- Curry leaves
Instructions:
- In a pan, dry roast the fenugreek seeds, mustard seeds, chana dal, urad dal, and dried red chili peppers until they turn golden brown and release a nice aroma. Let them cool, and then grind them into a fine powder. Set aside.
- Heat 1 tablespoon of oil in a pan and add the pulihora paste ingredients: mustard seeds, chana dal, urad dal, dried red chili peppers, turmeric powder, asafoetida, curry leaves, and peanuts. Sauté until the dals turn golden and the peanuts are roasted.
- Add the tamarind pulp to the pan. Cook the mixture on low heat for about 5-7 minutes until the raw smell of tamarind disappears, and the paste thickens.
- Now, add the prepared spice powder from step 1 into the tamarind paste. Mix well and cook for an additional 2-3 minutes. Adjust salt to taste. Turn off the heat and allow the pulihora paste to cool.
- In a separate pan, heat 2 tablespoons of oil for tempering. Add mustard seeds, chana dal, urad dal, dried red chili peppers, asafoetida, turmeric powder, and curry leaves. Let the mustard seeds splutter, and the dals turn golden.
- Add the cooled pulihora paste to the tempering and mix well. Cook for a minute or two, allowing the flavors to meld together.
- Finally, add the cooked rice to the pan and gently mix it with the pulihora paste until the rice is well coated with the flavorful mixture. Be gentle to avoid breaking the rice grains.
- Your Pulihora is ready to be served! It's traditionally served with a side of papad or yogurt.
- You can garnish with some chopped coriander leaves and roasted cashews for added flavor and crunch.
Enjoy your homemade Pulihora!