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Usirikaya Pulihora (Tangy Gooseberry Rice)

Pulihora is a quintessential dish that is made on any festival in most of South Indian homes. Usually tamarind and lemon pulihora are very common in my household. I’ve tried pulihora with different ingredients like, gongura, cranberries and broccoli before. I saw the recipe for Usirikaya/ gooseberry pulihora on a Telugu cooking show and thought this would be great to make for Ugadhi. I bought a bag of frozen gooseberries and used them to make this pulihora. Original recipe used grated gooseberries to make the pulihora, when I tried to grate the frozen ones, it was a little difficult. So…

Cranberry Pulihora

Blogging Marathon# 36: Week 4/ Day 1 Theme: Online Bookmarked Recipes Dish: Cranberry Pulihora For the final week of blogging marathon, I chose to do ‘Online Bookmarked Recipes’. I thought this will be a great way to try and make some of the dishes from my ever-growing bookmarked recipes. It was quite a task to decide on the 3 dishes for this week. Finally based on the ingredients in the fridge and pantry I made 3 delicious dishes. First up is this colorful Cranberry Pulihora that I bookmarked from Usha’s blog. Using cranberries to give the required tartness/ sourness to…

Gongura Pulihora (Tangy & Spicy Sorrel Leaf Rice)

Blogging Marathon# 32: Letter G Theme: A-Z Vegetarian Dishes from Andhra Pradesh Dish: G for Gongura Pulihora/ Tangy & Spicy Sorrel Leaf Rice Letter G stands for veggies like Goruchikkudukaya (cluster beans) and the very famous Andhra Gongura. G also stands for ingredients like Godhuma Pindi/ Rava (wheat rava/ flour) and for dishes like Gavvalu, Gaarelu etc.

Meyer Lemon Pulihora (Meyer Lemon Rice)

Blogging Marathon# 27: Week 1/ Day 3 Theme: Occasions – Birthday Dish: (Meyer) Lemon Pulihora Pulihora is the first dish that is made for any occasion in Andhra Pradesh. Be it a simple birthday celebration at home or a big fancy sit-down meal for a wedding, pulihoras in different avatars make their appearance. There are 2 types of pulihoras: lemon pulihora – this is the quickest and I usually make it when I don’t have too much time, but still want to make something festive for an occasion. The second variety is made with tamarind — this needs some time…

Quinoa Lemon Pulihora (Revisiting an Old Post)

Blogging Marathon# 26: Week 4/ Day 2 Theme: Revisiting Old Posts with New Pictures Dish: Quinoa Pulihora (from December 2009) This quinoa pulihora is one of the top 10 posts on my blog and it desperately needed a face lift. Quinoa is one of the whole grains that I use quite frequently. Its nutty and I love how it swells up with that lovely saturn ring around it after cooking.

Broccoli Pulihora (Lemon Rice with Broccoli)

Peanuts are one of my son’s favorite and he loves Lemon rice (pulihora) with lots of peanuts. So to make traditional pulihora a little more nutritious, I added some cooked broccoli. My son seemed to like it with some extra crunch from veggie straws. Being from South India where rice is the staple food, rice features in almost all of the meals. Growing up, we used to have left over rice made into pulihora (lemon rice) or daddojanam (curd rice) or aloo bhath (potato rice) and the list goes on and on. This is my last dish under “Breakfast” theme…

Pulihora & Daddojanam (Tamarind Rice & Curd Rice)

After posting two American sandwiches as picnic food, today I have two South Indian dishes that are great make-ahead meals and perfect picnic food. I remember my mom making these for our school picnics and we would be happy campers eating them on site. Tamarind rice is perfect for picnics since the flavor gets time to meld and the more time the rice has a chance to absorb all the tangy & spicy flavors the better it tastes. Curd rice, if made with half yogurt & half milk, tastes sweet and not sour at all. All in all both these…