Chef Muthu Kumar gives Rajat Bigghe a peek at how easy it is to prepare Aval Puliyodharai.
Rice is an extended member of most Indian families. Like Filipinos, we’ve learned to work it into every meal from Breakfast to Dinner. Each of these avatars is distinctly different from each other and Executive chef, Muthu Kumar of Novotel Hyderabad Convention Centre tells us just how to prepare this staple in true Andhra style.
Poha/ beaten rice – 2 cups
Grated Unripe Mango – 1 ½ cups
Green Chillies – 4
Curry Leaves – 1tbsp
Urad dal – 1tbsp
Turmeric – ¼ tsp
Ginger Garlic paste – 1 ½ tsp
Red chillies – 4
Tamarind – 2/3 pieces
Cumin seeds – ½ tsp
Mustard seeds – ½ tsp
Salt – 1 ½ tsp
Oil – 4 tsp
Asafoetida – a pinch
Groundnuts –100 gms
1. Wash the Beaten rice /poha twice and drain the excess water.
2. Soak tamarind in warm water and extract the pulp to make 1.5 cups.
3. Add salt, turmeric, red chilli powder and jaggery to tamarind juice.
4. Soak washed beaten rice in the prepared tamarind juice mixture for 15 minutes or until it absorbs all the liquid and the flakes become soft, fluffy and separate.
5. Heat oil in a pan, add mustard and cumin seeds. When mustard seeds begin to splutter, add urad dhal, chana dal and chopped green chillies.
6. Fry for a minute.
7. Add groundnuts and fry, add red chillies and curry leaves and hing/ asafoetida.
8. Add soaked/beaten rice and toss well with the seasoning.
9. Cover and cook for eight minutes on low heat.
10. Garnish with chopped coriander.
10. Atukula Pulihora is ready to serve.
So, if you are looking to make Poha/Aval Pulihora with an added spicy mix in truly Andhra style then try this light and nutritious recipe. It might just make it onto your favourites list.