Happy Ugadhi/ Gudi Padhwa to all of you who are celebrating the New Year.
Our Ugadhi is today, a day earlier than in India and I was planning for an elaborate festival with my sister’s family, but unfortunately it started snowing and the weather dampened all my plans. So it was just our family and I made Ugadhi pachadi, pulihora and godhuma rawa-carrot kesari.
I think South Indians have a knack of making pulihoras or tangy, spicy rice with just about anything. I have tried adding veggies to it like these broccoli, gooseberry, cranberry and gongura. Today’s pulihora is on similar lines but with tomato.
My mom gave me the idea for this tomato pulihora after she ate it at one of our relative’s house. In this recipe rice is cooked in tomato infused water and then seasoned with the usual pulihora tempering with lots of peanuts, ginger and green chilies.
Getting good quality tomatoes in winter is a little challenging here, so I tried the recipe with canned tomato paste. I feel tomato paste has more tomato flavor and gives the rice a nice red color. I like the flavor of ginger in pulihora, so added it to the dish.
I have made this dish quite a few times already and it was a hit every time I made it with both family & friends. Even my international friends loved it because it is mild and not too spicy. Do try it next time you are looking for an alternate to good old pulihora.