Hulianna for me is similar to puliyogere. There is a slight difference in preparation. Aaruni’s recipe goes like this.
Ingredients
- Rice – 2 cups
- Tamarind – 2 lemon sized balls
- Coriander seeds – 1 table spoon
- Channa dal – 1 table spoon
- Urad dal – 2 teaspoons
- Jeera/ Cumin – 1 teaspoon
- Methiseeds – 1 teaspoon
- Hing – a small piece
- Red chillies – 4 nos + 2 nos for seasoning
- Groundnuts 2 tablespoons
- Curry leaves – 2 twigs
- Mustard seeds – 1 teaspoon
- Sesame oil – 2 table spoons
- Turmeric powder – 1/2 teaspoon
- Salt to taste
*cups= 225ml or 8oz.
Method
- Wash and cook the rice with 4 cups water so the the grains are separate.
- Soak tamarind in warm water and squeeze adding required amout of water to make 1 and 1/2 cup thick pulp.
- In 1 teaspoon oil roast coriander seeds, channa dal, urad dal, jeera, hing, redchillies and methi seeds till golden.
- Grind the roasted ingredients to a fine powder.
- In a kadai heat 1 table spoon oil and add the mustard seeds.
- When it crackles add red chillies cut into small pieces.
- Once the redchillies is brown add curry leaves and fry for a minute.
- Add the tamarind pulp and cook for a few minutes on low flame till the oil rises up.Add salt and turmeric powder and cook for 1 more minute.
- Roast the ground nuts in the MW or in a kadai and remove the skin.
- In a shallow dish, spread the cooked rice and sprinkle the remaining oil. Add the powder, tamarind pulp and groundnuts and mix with a *thuduppu with out breaking the rice grains.
- Serve with sandige (papads/ vattals) or aloo chips. Good dish to take for travel and picnics.
* Thuduppu is a flat laddle used to turn dosas.
For Mysore Style puliyogere
If we use sesame seeds and dry coconut and leave out jeera/ cumin the same recipe will be Mysore Style puliyogere.
Asha was desperately waiting for this recipe! I hope this matches her expectations. This is my next entry for RCI Karnataka!
wow ..nice colour…yummy…
12 entries for RCI: karnataka…wow…asha might be just showcasing yours in one round I guess..:)
Lathamma, I could kiss you right now!!Hahaha!!
This recipe is exactly what I was looking for. Hulianna,my mom makes has dry coconot and ellu added at the end of cooking. Your spices sounds like my ajji’s recipe.I am so happy, and I will be VERY proud to display as a genuine K’taka dish.Thank you and Aruni for all your hard work and to indulge me too!:))
Have a wonderful trip to your home town and enjoy yourself.I will do the round up after the 1 st of Oct.
Hugs:)))
You are in a karnataka trip:–))))
Excelent recipe.
Wow, this looks yummy. Personally i like anything which has hulli in it.
Looks very tasty! Enjoy ur trip. Thanks for sharing.
It looks so good. I love puliyodharai…
this is slighlty different from puliyodharai which amma posted earlier – although both are tamarind based dishes. lakshmi
tamarind and rice and all those lovely things seems soooo delicious!
Looks yummy and since you have mentioned its different from puligoyare, i will try it out.
Dear Latha Aunty,
Yummy, tangy hulianna… there are so many tamarind dishes with slight differences.. wow..:D.. and thanks letting us the differences too..
Happy Journey Lathaji ( got to know from Aashaji’s comment) ..:) cya..
Hi Latha,
Hulianna is yummy! You are living up to the blog name ‘yum’…….
hi latha, the hulianna looks so delicious! you have such a yumm blog!!
Yummy entree from YUM blog..waaah !!
latha..this looks soo good. i love puliyodarai and all her cousins 😉
Okay, don’t eat all, leave some for me 🙂 Love the colour of the rice!
LathaN, nice variation and thanks for mentioning the different. Each one has got its own taste. Just love the recipe. Viji
Tangy. Thanks for differentiating Hulianna and Puliogere.
Lathamma… i tried this too. as you say not different from puliyodharai but we don’t mix the powder, groundnuts and puli paste separately. your proportions never fail. i’ll make large quantity of the same recipe. thanks to Aaruni:)