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Tamarind rice also popularly known as pulihora or puliyodharai or chitrannam is a common rice preparation in South Indian cuisine. Sabudana vada recipe is one of the popular Maharashtrian recipes made during Nava ratri fasting days
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Biyyam, Pachaarisi, Atap chawal
GINGER AND PEPPER CHITRANNAM WITH SAGO VADA is also commonly known as Pulihora Ginger and Pepper Chitrannam with Sago Vada is delicious variation of tamarind rice which is also commonly known as Pulihora or Puliyodharai or Chitrannam. This is a very popular rice preparation in Southern Indian cuisine and is especially prepared during important festival or occasions at home and temples.
Ginger juliennes and freshly crushed pepper corns seasoned in tangy tamarind sauce along with fresh curry leaves, mustard seeds, urad dal etc and mixed with steamed cooked rice is an ultimate dish to the palate. This dish has an amalgamation of flavor and zing right from sweet, sour, spicy and a classy earthiness that is truly divine to taste. Sabudana Vada is a quick fix accompaniment that tastes extremely yum served with Ginger and Pepper Chitrannam.
Sabudana vada is a popular Maharashtrian deep fried fritter especially prepared during Navaratri fasting days. Chitrannam actually means mixed rice. This can be prepared in various ways namely mango rice, lemon rice, tamarind rice etc. These types of rice preparations need no introduction as they are very popular foods in Southern India. They are comfort food, full of flavors, tangy, sour and spicy to taste.
This is also one of the best foods usually carried by most of the South Indian during long journeys or train travel food. It is a very satisfying and complete meal. It can be made as a breakfast, brunch or lunch and anytime meal to satisfy a spicy desire. Generally in these types of rice preparation, tamarind’s sourness dominates this variety of rice and is neutralized just right enough with the fiery hotness of green chillies, the wholesome crunch of fried peanuts and the flavorful richness of curry leaves.
The combination of all the ingredients not only makes Pulihora or Chitrannam a sumptuous deal for the stomach, but also a great feast for the eyes. Fresh ginger is one of the main spices used for making pulse and lentil curries and other vegetable preparations. Fresh, as well as dried, ginger is used in spiced tea, especially in winter. Ginger is also consumed in candied and pickled form. Ginger has got many medicinal properties and is suggested to use in a variety of ways to be benefits by its properties which includes: Tea brewed from ginger is a folk remedy for colds. Three to four leaves of tulsi taken with a piece of ginger on an empty stomach is considered an effective cure for congestion, cough and cold.
Recipe of Ginger and Pepper Chitrannam with Sago Vada:
Pepper - ½ tsp
Oil - to fry
Mustard seeds - ½ tsp
Chana dal - ½ tsp
Urad dal - ½ tsp
Fenugreek seeds - pinch
Ginger juliennes - ½ tsp
Curry leaves - 1-2 sprigs
Jaggery - 1 piece
Tamarind juice - ½ cup
Salt - to taste
Rice, cooked - 2 cups
Sago - 1 cup
Buttermilk - 1 cup
Cooking soda - pinch
Green chillies, chopped - 1-2 nos
Onions, chopped - 1 no
Rice flour - 1 cup
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SweetProject Journal Posted on Tue Sep 15 2015
Yay! Good and delicious recipe as always! Indian food is just the best!?Reply 0 - Replies
Punitha A Posted on Tue Sep 15 2015
U r preparations are very tasty and easy to learn?Reply 0 - Replies
sayeeda alisher khan Posted on Wed Sep 16 2015
hello sir ! you are an amazing chef and your recipes are very tasty and i love to try them ! recently you have been to my daughters school ( jubilee hills public school ) as a guest for the obesity awareness event ! she was very excited and happy toReply 0 - Replies
maryam karyo Posted on Wed Sep 16 2015
ok i will tray mr vahchef..and i will send to you to teste..?Reply 0 - Replies
Amy Naadimuthu Posted on Tue Sep 15 2015
Nice!?Reply 0 - Replies