Friday, February 26, 2010

Pulusu atukulu/Gojjavalakki/Poha Puliyogre

Pulusu Atukulu or gojju avalakki as it is called in Telugu and Kannada respectively is a novel recipe and one of our favorites. We have had this dish at our grandma's place and probably every aunt’s place and regularly at home too. We generally are not great fans of Poha, but this dish we really are fans of. This is probably the most commonly made “thindi” or evening snack in Bengaluru homes, especially on days when people fast and are to break their fast in the evening. We however make it when we are really in a dearth of patience to even enter the kitchen.

Thank you Vijaya Aunty for the inputs relating to this recipe.

Preparation time: 1 hour

Serves: 2

Beaten rice(Atukulu/Avalakki/Poha) 1cup(200 gms)
Tamarind(Chintapandu/imli) 1 medium sized ball
Jaggery (bellam/gud) 4tsp
Refined cooking oil 1 tsp
Curry leaves 4-5
Red chillies 2
Groundnuts (pallilu/moongfali) 2tsp
Bengal gram(Senaga pappu) 2tsp
Blak gram(uddipappu) 2tsp
Mustard seeds 1tsp
Cumin seeds (jeelakarra/jeera)(Optional) 1tsp
Fenugreek seeds (Menthulu/Methi)(Optional)1tsp
Sesame Seeds (Nuvvulu/til)(Optional) 1tsp
Rasam powder 4 tbsp
Pinch of turmeric
Pinch of Asafoetida
Salt to taste

Soak 1 table tennis ball sized tamarind, 4 tsp jaggery, 4 tbsp rasam powder, salt to taste in 1 cup of water for half an hour. The ingredients should be soaked till they are thick and consistent like idli batter. It should not be too thick to make a paste or too thin and watery. Infact that is the gojju. So it has to be of gojju consistency.

Grind beaten rice or poha into a dry and coarse powder. It generally seems to look like powdered dry coconut. Poha as it is can also be used but ground poha gives a yummier look.

In a large vessel, soak the above ground beaten rice or poha in the tamarind mix prepared above, cover and set aside for around half an hour.

The poha will soak well and double in quantity while making a dry and coarse mixture. This means we have the perfect pulusu atukulu. If it makes a soggy mixture then the consistency of the gojju is not correct and the dish looses its appeal. So its important to make the gojju of right consistency.

In a pan, heat 2-4 tsp oil. Add 1 tsp each of mustard seeds, Bengal gram,black gram,groundnuts, 2 red chillies, pinch of turmeric and curry leaves. As they splutter, add a pinch of asafoetida. Add the seasoning to the above mixture.

Dry roast 1 tsp cumin seeds, 1 tsp fenugreek seeds and 1 tsp Sesame seeds. Grind into a fine powder and add to the above mixture and mix well. This is however optional. Some like the taste of fenugreek and sesame while some do not.

Pulusu atukulu is done. Pulusu atukulu is had as it is like upma, pongal, puliyogre or any other poha dish is had. However, coconut chutney does make a good combo. Simple to make and lovely to have, that is pulusu atukulu.

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