Well actually the previous night, seeing that the chutney reached its right stage, she mixed some rice and gave it to me for tasting. While I was eating that, I remembered the many occasions when Amma used to make such muddas, what we call as the "annam mudda". The memories that open up with this thought were so many to capture in one go. It conjured up images of childhood days in summer spent in moonlit nights, with cousins, eating "gorru muddalu".
That a "Mudda" could transport me to anon, while I was feeding my kids made me chuckle. Maybe I should plan for such moonlit dinner for my kids soon. Not that they don't have such gala times with their cousins, still such times are rare to capture in essence!
Yesterday Hubby dear took Konda for a Daddy daughter movie. Even before I could ask how the movie was, I knew Konda would've hardly watched it. Though she confessed it being the best. I know the popcorns were good!
Coming to the post today, I seasoned the rice with the chutney along with the usual Tamarind rice ingredients. It was just too good. I strongly recommend this be tried and enjoyed!
Chintakaya Pulihora / Fresh Tamarind RiceIngredients NeededRice - 1 cupTamarind Chutney - 1/2 cupFor seasoning:Red chillies - 3
Bengal Gram - 1 tbsp
Ground Nut - 2 tbsp
Mustard Seeds - 1 tsp
Curry Leaves - 1
Salt to taste
Oil - 150 mlFor powder (dry roasted)
Coriander Seeds - 2 tsp
Bengal Gram - 1 & 1/2 tsp
Red Chillies - 2 nos
Fenugreek - 1/4 tsp
Sesame seeds - 2 tspMethod to prepare:Wash and soak rice for 15 mins. Pressure Cook rice till done. Spread it over a big bowl. Add oil to make sure the grains are separate.Meanwhile, dry roast all the ingredients for the powder and grind it once it is cool.
Take a kadai, heat oil and add Bengal gram, Urud dal, Ground nuts, mustard seeds. Once it splutters, add curry leaves and red chilies.
Add the dry powder, salt, mix well. Then add the Tamarind Chutney. Cook on sim till oil comes out.
Once its done, mix it to the rice. Alternately you can add the rice to the kadai and mix well.
Since Red chilis are added at different stages, please adjust to your taste. Also since the chutney is stored in fridge, the spice level would have gone down, hence we add more of the dry powder.
Jhonny walker says
Curry leaves are my absolute favorite! I love this one and would definitely try it 🙂
Malar says
Nice to read and nice picture..
Faiza Ali says
Nice recipe dear...Just the name of polihora makes me nostalgic..mouthwatering rice.
Priya says
Tempting dish...looks fantastic, just love the first click..so cute!!
meeso says
Wonderful rice, looks delicious!
Nithu Bala says
Love your way of writing..Rice looks too tempting 🙂
Rachana Kothari says
nice dish... looks fantastic.
Anupama says
Nice read and truly a special recipe 🙂
Homecooked says
Lovely recipe Sri....anything tangy and I'm all up for it 🙂
Priya says
This is my fav..luks perfect
Valarmathi says
Looks tempting and yummy.
Pratibha says
Dear Srivalli, Any post with a 'mudda' note reminds us of Pedatha. Loved reading it...even the bit about your daughter's movie with daddy.
notyet100 says
lovely pics its mkin me hungry
Srivalli says
Thank you friends..I am glad everybody liked this!
jayasri says
Lovely recipe valli, I know what I am going to cook today, I will keep my puliyogare gujju, I had this recipe in my recipe book, I don't know when or where I wrote it from, so I can compare both of yours and going to do this,.., that's mouth watering, or you could pass that bowl to me :))
jayasri says
Now, see, I can't make Tamarind chutney like yours :((, I have to just use the Tamarind Juice.
RAKS KITCHEN says
Should be double times yummy 🙂 Mouthwatering srivalli! And the pictures are awesome!
Cynthia says
Given that I am totally in love with lemon rice, I am confident that I would like this.
rekhas kitchen says
Mouthwatering recipe valli looks yummm.
Jayashree says
Valli, you brought back so many memories with the muddas....I've been wanting my daughter to experience that for a while, now.