Hulianna for me is similar to puliyogere. There is a slight difference in preparation. Aaruni’s recipe goes like this.
- 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.
- 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.