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Friday, July 23, 2010

NIMMAKAYA UPPUDU PINDI-PULIHORA

NIMMAKAYA  UPPUDU PINDI -PULIHORA
This is also a very simple and easy dish made during fastings ,saturdays etc.
Materials:
Rice ravva -2 cups
Salt
Water-4 cups
Lime juice of 2 limes
or
Citric acid crystals 1/2 tsp
(dissolve 1/2 tsp citric acid
crystals in 2 tbsp of water)
Seasoning:
3 to 4 tbsp oil
Mustard seeds 1/2 tsp
urad daal 1/2 tsp
Channa daal 1 spoon
Ground nuts 1/4 cup
Jeera a pinch
Red chillies 2 nos(slits)
Green chillies 4 nos(slits)
Hing a pinch
Haldhi 1/4 tsp
Curry leaves a few
Method:
Place a pan on the stove ,add water and let it boil.After the boiling starts add 1/2 tsp and salt to the water.Turn the stove to low flame.Next add 2 cups of  the rice ravva slowly to the water without forming lumps.Then cover the pan  with a lid.Stir atleast 2 to 3 times in between.After 2 to 3 min switch off the stove.Let it cool and settle atleast for half an hour.
Next place a kadai on the stove, add 3 tbsp oil to it.After it is heated,turn the stove to med heat and  add channa daal, urad daal,ground nuts and redchilli slits and mix well.Fry them , next add mustard seeds,jeera,and green chilli slits,haldhi ,hing and lastly curry leaves.Saute well and when it is done swich off the stove.Let it cool.
Meanwhile in a flat bottomed basin(vessel),place the cooked rice ravva mixture and spread it ,add 1 tsp of oil,haldhi and salt and mix evenly.Beware of it,if u spread  hurriedly it will be mashed and turn into a paste.Then  add the prepared seasoning and mix well.Lastly add lime juice and mix well.Dont mix entire juice of 2 limes at a time.Mix half of the juice,taste it then if u want more sourness add a little more.Also taste for salt,if u requie more salt then add a bit more..
Serve in a serving dish..Not only in the home but this dish is ideal for even  picnics or kitty parties..It can be also prepared when doing prasadams.
When u dont have lemons handy in the home,u can do this with citric acid crystals..and use the citric acid water just like lime juice.

3 comments:

  1. love it...ahhhhhhhhh...looks irrestible and delicious,,,lovely pics as always..

    ReplyDelete
  2. This is very mucch new to me.. Sounds interesting..

    ReplyDelete
  3. like the traditional name also.. very interesting recipe.. nicely made colorful one too

    ReplyDelete

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