While the literal translation of the name is quite impossible, rotu in Kannada/Telugu means a Pestle and pulusu here means the tangy output. Rotu pulusu annam or rotpulsannam is a traditional rice recipe that is made in most homes in Karnataka and Rayalseema parts of AP. With Sankranti round the corner, this can add to be one of the main course dishes of the festival.
Preparation time: 20-30 mins
Serves: 2
Ingredients:
Rice 1 cup
Tamarind (Chinta pandu/imli) 1 tbsp
Mustard seeds 3 tsp
Red chillies 2
Fresh coconut (pachi kobbari) 1/4th cup
Refined cooking oil 1 tsp
Peanuts A handful
Curry leaves 4-5
Pinch of Asafoetida (Hing)
Salt to taste
Method:
Pressure cook/cook 1 cup rice.
The traditional way is to use the Rotu or pestle that can be seen in the picture. In olden days this was easily available at home and used. Crushing by hand always gives a special taste. We have used this method to prepare the recipe, more so for the authentic appeal. But now a days, its blenders, grinders and mixers that are easily available. This is also good, considering the ease in work.
In a dry mixie/pestle, grind to fine paste: 1tbsp tamarind ( the dry imli that is available to us), 2 tsp mustard seeds, 2 red chillies, 1/4th cup fresh coconut, a pinch of asafoetida and salt to taste.
Add the above ground fine paste to the cooked rice and mix well so that the rice is well spiced.
Heat oil in a pan, add mustard seeds and as they pop, add a handful of peanuts (optional, black gram can also be used instead) and curry leaves. Season the rice with this tempering. Rotu pulusu annam or Tamarind coconut rice is done.
Serve as the main course or as an additional item in the menu like it is generally served: to the left bottom corner of the banana leaf, rotu pulusu annam is sure going to be the highlight of the day. The good thing about the recipe is the least use of oil and close to nil frying as most of the ingredients are raw and fresh; the aroma itself spreads a healthy aura. Enjoy Sankranthi with kites, manja and rotu pulusu annam.
Preparation time: 20-30 mins
Serves: 2
Ingredients:
Rice 1 cup
Tamarind (Chinta pandu/imli) 1 tbsp
Mustard seeds 3 tsp
Red chillies 2
Fresh coconut (pachi kobbari) 1/4th cup
Refined cooking oil 1 tsp
Peanuts A handful
Curry leaves 4-5
Pinch of Asafoetida (Hing)
Salt to taste
Method:
Pressure cook/cook 1 cup rice.
The traditional way is to use the Rotu or pestle that can be seen in the picture. In olden days this was easily available at home and used. Crushing by hand always gives a special taste. We have used this method to prepare the recipe, more so for the authentic appeal. But now a days, its blenders, grinders and mixers that are easily available. This is also good, considering the ease in work.
In a dry mixie/pestle, grind to fine paste: 1tbsp tamarind ( the dry imli that is available to us), 2 tsp mustard seeds, 2 red chillies, 1/4th cup fresh coconut, a pinch of asafoetida and salt to taste.
Add the above ground fine paste to the cooked rice and mix well so that the rice is well spiced.
Heat oil in a pan, add mustard seeds and as they pop, add a handful of peanuts (optional, black gram can also be used instead) and curry leaves. Season the rice with this tempering. Rotu pulusu annam or Tamarind coconut rice is done.
Serve as the main course or as an additional item in the menu like it is generally served: to the left bottom corner of the banana leaf, rotu pulusu annam is sure going to be the highlight of the day. The good thing about the recipe is the least use of oil and close to nil frying as most of the ingredients are raw and fresh; the aroma itself spreads a healthy aura. Enjoy Sankranthi with kites, manja and rotu pulusu annam.
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