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 pulihora sounded absolutely delicious and I wanted to try it right away.
Usha boiled the cranberries to make a gojju/ paste, but mentioned that they can be sauteed as well. Being the lazy bum that I am, I took the easy way and cooked the cranberries along with the other tempering and the cranberries cooked to perfection in just about 5~7 minutes. So this is a dish that can be made in less than 30 minutes and does not need any prior preparations.
This pulihora is definitely a keeper and I’m sure I’ll be making it many more times during the cranberry season. I added a little lemon juice to jazz up the flavor, but this is purely optional and up to your taste.
- 1 cup Rice
- 1 cup Cranberries - halved
- 2 tbsp Peanuts
- 2 tsp Chana Dal
- 2 tsp Urad dal
- 1 tsp Mustard seeds
- 2 ~ 3 chilies Dry Red - broken
- ¼ tsp Asafoetida / Hing
- 1 Ginger " - piece
- 3 chilies Green - slit
- 8 ~ 10 Curry Leaves
- ¼ tsp Fenugreek Ground (Menthi pindi)
- ¼ tsp Turmeric
- to taste Salt
- Cook rice, make sure that the grains are separate and not mushy. Remove the rice into a large mixing bowl and set aside to cool.
- Heat 2tbsp oil in a saute pan; add chana dal, urad dal and peanuts. Once the dals start to turn golden, add mustard seeds and once the seeds start to splutter, add dry red chili and asafoetida.
- Next add green chilies, ginger and curry leaves. Fry for 1 minute.
- Next add the chopped cranberries, turmeric and ground fenugreek. Cook covered until cranberries are cooked and turn almost mushy.
- Add the cranberry mixture and salt to the cooled rice. Gently mix to combine, make sure not to break the rice.