Sunday, 5 February 2017

Tamarind Rice (Puliyogare / Hulianna)

Hey, come come, let’s review “Lunch Box”. Ondu nimisha (just a minute) )….you mean I meant that 2013 Bollywallah box? Oho….so sorry. We Archies (as we Architecture classmates fondly call ourselves) are boasting about the Bygone Box of our Ancient Architectural Class(ic) Era of 1981 !!

It’s not for nothing that we Archies often recall those historic lunch times during our college days. At the first tong of lunch bell, we hungry Archietots would run and quickly sit encircled on the lush green lawns of our campus courtyard. Amidst the many lunch boxes that quickly hovered in the centre for everyone to taste a spoonful of the others, there was “That One Box” which all of us would cast eyes on, pretty much like the most wanted winning card, one waits to grab in a game of cards. And the moment it landed, lo! the circle would suddenly morph itself into one long serpentine, yes a queue literally! to taste that much awaited dish in the dabba, so much so that often it’s “owner” Arati had to return home hungry. Realising her weeping daughter’s pitiable plight, Aunty started sending 2 dabbas, one for her dear daughter and another for us. 
After all, weren’t we too equal dearies of Aunty? We would promptly empty the dabba she used to send for us and as a kind gesture to thank Aunty, (not Arati :)) we would leave a few morsels for Arati (our return gift! J) hoping they can serve as tissues to wipe her tears!
This spicy, tangy , tasty dish commonly called as Hulianna derives its taste chiefly from “Tamarind” a major ingredient, yet not without its interplay with a whole lot of other spices. Sum of these spices equals a rich and complex flavour.
Famous as “prasadam” in temples and at home during festive occasions, Hulianna is the first dish that comes to our mind as a comfy takeaway during travel times or a quick recipe to fill early morning lunch boxes.  Gojju that is used to mix with rice for making this super dish can be prepared and stored in fridge for months!

Right below is a Perrfffect  Recipe of that much awaited dish - HULIANNA 

Dish Type:  South Indian Vegetarian Rice Variety
Time required:  45 min (approx.)
Serves:  6 to 8 persons

To prepare Tamarind paste (wet):
Tamarind - 1/2 kg
Jaggery - 300 gm approx.  (powdered)
Oil - 1 cup (say 150 ml)
Salt to taste
Soak tamarind in just enough water (to cover tamarind) for an hour or so. Squeeze (and sieve if required) to extract thick paste.  Add jaggery, oil and salt. Boil for 20-30 min until thick and water evaporates.

To prepare Dry powder -1:
Red chillies                       1/2 kg (byadagi variety)
Corriander seeds             1/2 kg
Methi seeds                     100 gm
Jeera                               150 gm 
Mustard seeds                 100 gm
Black pepper                     50 gm
Roast chillies and pepper separately in a little oil (1 tbsp approx. )  Dry roast all other ingredients separately. Grind all to a smooth powder.  Add this powder to tamarind-jaggery paste.  

To prepare Dry powders-2:
Sesame                              150gm
Khuskhus                           100 gm
Black pepper                       50 gm
Dry roast sesame and khuskhus separately and grind to powder.  Roast pepper in a little oil and grind to powder. 

Other ingredients:
Dry copra                           1 no. (grated and powdered)
Asafoetida                          1 tsp
Turmeric                             1 tsp
Curry leaves                       1 bunch

Add dry powders-2 and all other ingredients to tamarind-jaggery paste and mix well.  Store this paste / gojju in an air tight ceramic or glass container.  

To prepare Hulianna:
Cook 1 cup (250 gms approx.) raw rice using 2 cups of water. When the pressure is reduced completely, remove cooked rice from the cooker and spread it on a plate. Let it cool. Now add salt as per your taste (2 tsps approx.) and 1 to 2 tbspns (approx.) tamarind paste to the cooked rice (quantity of paste to be used depends on your taste).  Mix well.
Its time now to prepare seasoning….Heat 3 tbsp oil and add 1 tsp of black mustard seeds.  When they splutter add 1 tbsp of peanuts and fry for a couple of minutes.  Add a pinch of asafoetida, 4 or 5 dry red chillies and a sprig of curry leaves.  Add this seasoning to rice mixture.  Mix well.
Hulianna is ready! Dear readers, It’s your turn now to enjoy!!

Tete – a – Tete
Tamarind is a powerful laxative for chronic constipation. How ironic that it is considered equally effective in treating chronic diarrhea too! Thiamine, a vital part of the vitamin family that helps improve nerve function is largely present in tamarind. 
A pod of tamarind when chewed can help overcome nausea and morning sickness.
Tamarind pulp can be used to lighten skin tone and brighten brassware.
Tamarind is known as “Imli” in Hindi, “Amli” in Gujarati, “Hunase” in Kannada, “Chintapandu” in Telugu, the list goes on…..!
Hulianna is also known by other terms like “Puliyogare”, “Gojjina Chitranna”, Huli Chitranna, Hunase Huli Chitranna and Tamarind Rice

Recipe contributed by by Smt. Pramila, Aunty of us - Archies and mother of my dear friend Arati

To read my poem penned for Arati, click link In search of Arati

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