We had an unforgettable adventure this weekend. We left for a two day trip on a temple visit. I confess that we would need a vacation to recovery from this vacation. Athamma left a day earlier than us. So that ensued that the boys keep asking for her. We somehow made them agree not to throw tantrums when they see her at the temple, ahead of us. Konda is old enough to understand, but with 4 year olds it’s an altogether different story. Especially when they got bugged with the “Why” question. They can keep on their Why’s non stop without getting tired.
But we had a different problem to handle. The morning we left, Peddu woke up with an ear pain and soon after wards ended up throwing up whatever he ate. We had to rush him to a doctor on the way before continuing our journey. A trip that normally takes about 3 hrs, we managed by 10 hrs with lot of hiatus. What was even more amazing is the fact that within minutes of meeting his Nannama, and his cousins, Peddu was up and running. We have no clue if it was the medicine worked by then or whatever. Miracles happen, you just have to believe it.
We are happy our little boy is fine, and enjoyed the rest of the vacation. We were meeting my second Sil and her family and had a family reunion of sorts.
Coming back to the recipe, I hope you enjoy making this.
Extract the tamarind and bring to boil and allow to cook till you get a thick paste.
Mix the seasoning along with turmeric to the cooked rice.
Dry roast and grind the pepper to a fine powder.
Add the tamarind paste to the rice along with pepper powder.
Tamarind paste made from a big size of a lemon.
Red chillies – 6-7
Bengal Gram – 1 tbsp
Urud Dal – 1 tsp
Ground Nut – 2 tbsp
Mustard Seeds – 1 tsp
Curry Leaves – 1
Asafoetida – a pinch
Salt as per taste
Soak tamarind in water for 30 mins. Extract thick pulp from it. In a pan cook this extract to a thick paste.
Take a kadai, heat oil and add Bengal gram, Urud dal, Ground nuts, mustard seeds. Once it splutters, add curry leaves, asafoetida.
All pulihoras taste great after resting for couple of hours. So it is ideal to mix this in the morning for the lunch.