TEMPLE PULIHORA-ANNAM PAYASAM-DADDOJANAM

I have already posted recipes for pulihora-payasam-daddojanam. But the recipes I give today are entirely different. Pulihora is very special and more over it is not the regular Andhra style pulihora. This recipe is for those who know the taste of Tirupathi prasadam……..it is similar to the Tamil pulihora or puliodharai or puliogare. Till today I never knew that the pulihora prasadam we get in the South Indian temples, more towards the Tamilnadu, contains a powder which enhances the taste. I was searching for the prasadam recipe and finally I got it. 

You can make the powder well in advance and use it when ever you prepare the pulihora. It can be stored for 2 to 3 months. Once you taste the dish you will never want to make the regular pulihora. I doubt if the powder can be used in other recipes. I will try and post the recipes if they try good. 

The payasam is the regular paramanna, but I used jaggery with lots of milk and giving it a liquid consistency so that you drink it rather than eat it with a spoon. And the daddojanam  has a flavor twist with ginger and pepper. Give them a sure try too.

PULIHORA

INGREDIENTS

• Rice                                         1 cup
• Water                                       2 cups
• Tamarind                                  lemon sized ball
• Salt                                           to taste
• Oil                                            4 Tsp
• Cashews, Peanuts                    2 Tsp each
• Chana dal                                 1 Tsp
• Urad dal                                   1 Tsp
• Mustard                                    1 Tsp   
• Curry leaves                             10-12
• Red chilies                                4
• Hing                                         1/2 tsp
• Turmeric                                  1/2 tsp
• Jaggery                                     small piece

for the powder

• Chana dal                                1 Tsp
• Urad dal                                  1 Tsp
• Coriander seeds                      1 Tsp
• Sesame seeds                          2 Tsp
• Mustard                                   1tsp
• Fenugreek seeds                      1 tsp
• Red chilies                               3
• Pepper corns                            1 Tsp

PROCEDURE

Cook the rice with 2 cups of water and lay the cooked rice on a large plate for it to cool down completely. You can also add a tablespoon of oil while it is cooling so that it does not stick. 

Dry roast the ingredients for the powder on a very slow flame and grind to a fine powder. Add the sesame seeds at the end as they burn very quickly.

Soak the tamarind in hot water and extract the juice. If you feel that there is any sand or dirt in the juice use a tea strainer to make the juice clear.

In a large pan heat the oil and fry the peanuts and remove them, fry the cashews too. Keep them separately. 

Now in the remaining oil add the chana dal, urad dal, mustard seeds, red chilies, Curry leaves. When the dals turn brown add the turmeric, Hing. Add the whole tadka onto the rice. Add the fried cashews and peanuts too.

Now add the tamarind juice into the pan. Lower the flame and cook .

Add the jaggery and the salt to the juice. When the juice becomes thick add it to the rice.

Mix the Rice well with tadka and the tamarind juice.

Finally add 1 big heaped spoon of the prepared powder and mix well.

Rest for 1 to 2 hours and serve the pulihora.

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 ANNAM PAYASAM

INGREDIENTS

• Rice                          1/4 cup
• Chana dal                 1 Tsp
• Water                        1 cup
• Ghee                         1 Tsp
• Milk                          1+1/4 cup
• Cashews                    10
• Kishmish                   10
• Cardamom                 1/2 tsp(powder)
• Jaggery                      1/4 cup(Powderd)          

PROCEDURE

Cook the rice and dal till very soft and  set aside.

Fry the cashews and Kishmish  in the ghee and set aside.

Boil the Milk and add the cooked rice and dal.

Cook for another 10 to 15 minutes. Adjust the consistency of the payasam as per your taste.

Add the cardamom powder, jaggery powder and mix well. 

Switch off the flame and garnish with fried nuts.

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DADDOJANAM

 INGREDIENTS

• Cooked rice                        1 Cup(very soft consistency) Rice : water =1:3
• Thick Curd                         1 Cup
• Ghee                                   1 tsp
• Cashews                             5
• Chana dal                           1/2tsp
• Urad dal                             1/2 tsp
• Mustard seeds                     1/4tsp
• Jeera                                    1/4 tsp
• Salt                                      to taste
• Ginger                                 1 tsp(grated)
• Pepper powder                    1 tsp
• Curry leaves                        5

PROCEDURE

Mix in the cooked and cool rice with the curd, grated ginger, salt and set aside.

Heat the ghee and add the dals, mustard, jeera, curry leaves. When the dals turn golden brown switch off the flame and add the pepper powder and immediately add it to the rice. Mix well and serve.

Use chilled curd to enjoy the taste. Add green chilies to increase the spice ratio. I did not use the coriander so that the ginger flavor dominates the dish. You can use it too.