Ingredients
- Raw Rice – 1 cup
- Dabbakaya – 1
- Turmeric powder – ½ tsp
- Peanuts/ Pallilu – 2 tbsps
- Salt to taste
To Grind
- Dhaniya – 1 tbsp
- Dry red chillies – 4
- Menthulu / Fenugreek seeds – 1 tsp
To Temper/Popu/Talimpu
- Mustard seeds – 1 tsp
- Senaga pappu / Channa dal – 1 tsp
- Mina pappu/ Urad dal – 1 tsp
- Jeera / Cumin seeds – 1 tsp
- Green chillies – 2, slit lengthwise
- Ginger – 1” piece, finely chopped
- Curry leaves – 2 sprigs
- Asafoetida/hingua a pinch
Preparation Method
Clean and wash the rice.
Drain water and fry with little oil.
Pressure cook for 2-3 whistles with 1:2 ratio of rice and water.
Meanwhile, roast the dry red chillies, menthi, dhaniya and peanuts.
Powder the dhaniya, red chillies and menthi.
Cool and open the pressure cooker lid.
Spread the hot cooked rice in a plate.
Mix the ground powder, turmeric powder, salt and peanuts.
Gently mix the powder in the rice along with a tablespoon of oil, so that the grains will be non-sticky.
Now take a kadai and add 1 tsp of oil.
Add mustard seeds, once crackled, add jeera, urad dal, channa dal, hingua, green chillies, chopped ginger and curry leaves.
Sauté for a minute, so that the dals become golden brown and mix with rice gently.
By this time the rice would have been cooled.
Now squeeze the Dabbakaya and extract the juice.
Mix the juice in the rice, adjust salt and sourness based on the Dabbakaya taste.
Dabbakaya Pulihora is ready to serve with appadam/odiyalu.
Variations
Instead of mixing the juice directly in the rice, add the juice after switching of the stove in the seasoned pan. Add the masala powder also in that. Then mix this in the rice.
