Hulianna

Hulianna

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

1. Wash and cook the rice with 4 cups water so the the grains are separate.
2. Soak tamarind in warm water and squeeze adding required amout of water to make 1 and 1/2 cup thick pulp.
3. In 1 teaspoon oil roast coriander seeds, channa dal, urad dal, jeera, hing, redchillies and methi seeds till golden.
4. Grind the roasted ingredients to a fine powder.
5. In a kadai heat 1 table spoon oil and add the mustard seeds.
6. When it crackles add red chillies cut into small pieces.
7. Once the redchillies is brown add curry leaves and fry for a minute.
8. 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.
9. Roast the ground nuts in the MW or in a kadai and remove the skin.
10. 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.
11. 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!