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Showing posts with label NO ONION NO GARLIC RECIPES. Show all posts
Showing posts with label NO ONION NO GARLIC RECIPES. Show all posts

August 27, 2017

Poosanikai Rasavangi Recipe – White Pumpkin Kootu For Rice

Poosanikai rasavangi / pumpkin kootu for rice is a healthy and tasty side dish for rice. I learnt this vellai poosanikai rasavangi also known as poosanikai kootu from my MIL. Usually we make Kathirikai rasavangi and very rarely vellai poosanikai rasavangi. Whenever we buy white pumpkin, we make juice with it. But this time I wanted to try some other interesting recipes with it. So I asked my MIL for this rasavangi recipe and prepared for our lunch along with coriander leaves thogayal.
Vellai poosanikai rasavangi
Tamil brahmins also make rasavangi but slightly in a different way. They add toor dal or chana dal along with pumpkin. But we add dals only for making rasavangi powder. My MIL makes this gravy in an open pan and cook the pumpkin in tamarind extract. But I make it directly in a pressure cooker. Its an easy one pot kuzhambu for me. This method helps me to cook faster during busy mornings. When I make this pumpkin gravy, I don’t make any specific side dish. I just make some thogayal or podi to accompany this dish. We mix this gravy with rice adding ghee. Tastes great with simple roasted papad as side dish. We do make a gravy with yellow pumpkin for rice. We call it as Parangikai chutney. Its procedure is completely different from this. I have given the link below. Ok, Lets see how to make white pumpkin kootu/ Vellai poosanikai rasavangi with step by step pictures. Do try this easy poosanikai rasavangi in a pressure cooker. Share your feedback with me.

Pumpkin kootu

Poosanikai Rasavangi Recipe

Poosanikai rasavangi

How to make vellai poosankai rasavangi - White pumpkin kootu for rice

South Indian
Kuzhambu recipes

Ingredients (1 cup - 250ml)

  • White pumpkin/Vellai poosanikai - 15 cubes
  • Coconut oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Curry leaves - Few
  • Tamarind - Medium gooseberry size
  • Turmeric powder - 1/4 tsp
  • Water - as needed
  • Salt - as needed

To roast & grind

  • Chana dal - 1 tbsp
  • Urad dal - 1 tbsp
  • Coriander seeds - 1.5 tbsp
  • Red chillies - 3 to 5 nos
  • Cooking oil - 2 tsp
  • Grated coconut - 3 tbsp
  • Hing/Asafetida - 1/4 tsp

How to make Poosanikai rasavangi

  1. Wash and cut the pumpkin into big cubes.
  2. Heat oil in a cooker base.
  3. Splutter mustard, urad dal, curry leaves.Add pumpkin pieces and saute it.
  4. Add turmeric powder, tamarind extract, salt and mix well.
  5. In a kadai,heat oil, roast the ingredients except coconut given under"roast & grind".
  6. Add coconut and grind to smooth powder.
  7. Add this powder to the cooker.Mix well.
  8. Cook in low flame for 2 whistles.
  9. Remove and garnish with coriander leaves.Serve with rice.

Poosanikai rasavangi- Step by step photos

  • Wash and cut the pumpkin into two halves. Slice them into big pieces and remove the seeds in the middle. Chop into big cubes and slice the skin. Set aside. Soak tamarind in water, take 1 cup extract and keep aside.
    Poosanikai rasavangi
  • In a small kadai, heat oil and roast the dhania, urad dal, chana dal, red chillies, hing and roast till golden. Remove and grind with coconut to a smooth powder.
    Poosanikai rasavangi
  • Heat coconut oil in a cooker base. Splutter mustard seeds, urad dal, curry leaves. Add chopped pumpkin pieces, turmeric powder & saute for a minute.
    Poosanikai rasavangi
  • Add tamarind extract, salt and 1 cup of water. Add the ground powder.Pressure cook in low flame for 2 whistles.
    Poosanikai rasavangi
  • Open the cooker after steam is released. Garnish with coriander leaves and mix well. Serve hot with rice.
    Poosanikai rasavangi


  • Adjust the quantity of red chillies as per your taste.
  • Do not add more tamarind because pumpkin will absorb all the tangy taste.
  • Usually my MIL cooks the pumpkin separately and add to the gravy. But I make everything in a cooker for ease.
  • Adding chana dal, urad dal, coconut gives thickness to the gravy.
  • We usually mix this gravy with rice. You can make it thick and serve as kootu for vathakuzhambu rice.

Try this easy, vellai poosanikai rasavangi recipe for rice and enjoy !
Poosanikai rasavangi recipe
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March 30, 2017

Paneer Puri Recipe – Stuffed Paneer Poori - Poori Varieties

Paneer poori recipe
During weekends, I am making varieties of poori for our breakfast and I have been sharing the same in my blog. Last Sunday I prepared this paneer( Indian cottage cheese in English) poori for our breakfast with the leftover paneer cubes. When I  was searching for different types of puri recipes, I saw this one in Ramki’s one page cookbook. I liked the idea of paneer stuffed poori and tried this recipe in my own way. It came out really well, puffy and soft. Even though it tastes like masala poori, Paneer gives an additional softness to it and make it healthy too. Semolina/ Rava helps to keep the poori puffy and hold its shape for long time. So kids would love it for sure. Do try this different type of poori during this vacation for your kids and family.Enjoy the breakfast ! I made masala raita and onion masala as side dish for this poori. It was a good combination.You can make tomato bhaji, potato masala or even chana masala as a side dish.  Ok, Lets see how to make yummy, soft paneer poori with step by step photos and a video !

Paneer puri

Paneer Poori Recipe - Poori varieties

Paneer Poori Recipe - Poori varieties How to make masala poori with paneer - Paneer puri recipe
Cuisine: Indian
Category: Paneer Recipes
Serves: 12 nos
Prep time: 10 Minutes
Cook time: 2 Minutes
Total time: 12 Minutes

1 cup - 250ml
  • Grated paneer - 3/4 cup
  • Atta/Whole wheat flour - 1.5 cups
  • Besan flour - 1 tbsp
  • Rava/Semolina - 1 tsp
  • Red chilli powder - 1 tsp
  • Garam masala powder - 1 tsp
  • Ajwain or cumin seeds - 1/2tsp
  • Coriander leaves - 1 tbsp( finely chopped, optional)
  • Salt & water - as needed
  • Cooking oil - to deep fry

  • Grate the paneer using a grater and measure 3/4 cup from it.Keep aside.
  • In a wide bowl or plate, take the wheat flour, besan flour, rava, salt, red chilli powder, garam masala powder, ajwain/Omam OR cumin seeds and grated paneer. Mix everything well without adding water. Mixture looks crumbly.
    Paneer poori recipe
  • Now add water gradually and make a smooth dough.Dough should not be too hard or too sticky. Knead it for 5 minutes. Make poori immediately. Keep the remaining dough covered while rolling the poori. Take a portion of dough and make uniform sized balls.
    Paneer poori recipe
  • Dust the ball in wheat flour and roll into small thick poori. Remember thin poori won’t puff up.So roll it thick. Refer picture below for thickness. 
    Paneer poori
    Paneer poori
  • Heat oil in a kadai to deep fry. Check its temperature by dropping a pinch of dough. If it rises to the top immediately, oil heat is just right. If the heat of oil is less, poori won’t puff up. So check it before deep frying. Reduce the flame to medium and take one rolled poori. Pat it between your palm to remove the excess flour. Drop the poori in oil. When it starts to come up, press the poori with a ladle gently. It puffs up well. Now flip the poori and cook for a minute till bubbles cease. Remove & drain in a tissue paper. Serve hot with masala raita and some bhaji/Poori masala.
  • TIPS:  Increase the flame to high till you drop the next poori. Reduce the flame to medium as soon as u drop it. You can follow this to maintain the heat throughout deep frying. If oil becomes smoky hot, switch off the flame for few minutes. After the oil comes to desired temperature, fry the poori.
    Paneer poori
Enjoy !


  • Do not make the dough too sticky or soft. No need to rest the dough. Make poori immediately to prevent oil absorption.
  • Thickness of poori is very important to puff up.So roll it small and thick.
  • Heat of oil is also an important factor for puffy poori. Check its temperature.
  • Oil should not be smoky hot.
Try this yummy paneer poori at home for your weekend breakfast and enjoy !
stuffed paneer poori recipe
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March 23, 2017

Mamidikaya Pappu – Andhra Raw Mango Dal Recipe

MAngo dal recipe - mamidikaya pappu recipe
I have heard about this Andhra Raw Mango Dal (Pachi Mamidikaya pappu in Telugu) from my friends. It is nothing but toor dal cooked with raw mango and seasoned with spices. Basically I am a big fan of raw mango recipes. So every year I wait for the mango season to explore new recipes with raw mango and ripe mango as well. This year, I wanted to start my mango recipes with this super easy and quick Andhra style raw mango dal recipe. I got this recipe from my Telugu Brahmin friend Sandhya in my apartment. She taught me this no onion no garlic Andhra style mango pappu. After getting the recipe from her, I browsed & found many recipes with variations. But I blindly followed Sandhya’s recipe as this is my first try. It came out really well. Dal is known to be the best comfort food for rice. This mango dal with a mild tangy and spicy taste is no exception. Sendhil & myself enjoyed this dal by mixing with plain rice adding ghee!  I am happy that I learnt an easy and delicious raw mango recipe. Thank u so much Sandhya . As Ugadi festival is fast approaching, most of you must be buying raw mangoes to make Ugadi pachadi. Do try this dal recipe too. You will love it. Ok, Now lets see how to make Andhra mango dal recipe with step by step photos. I will try to share a video recipe soon !

Do check out my other MANGO RECIPES too !

How to make andhra raw mango dal

Andhra Raw Mango Dal Recipe

Andhra Raw Mango Dal Recipe How to make Andhra style raw mango dal - Mamidikaya Pappu recipe with step by step photos !
Cuisine: South Indian
Category: Side dish for rice
Serves: Serves 4
Prep time: 5 Minutes
Cook time: 20 Minutes
Total time: 25 Minutes

1 cup - 250ml
  • Toor dal - 1/2 cup
  • Raw Mango - 1 no ( medium sized )
  • Water - 2 cups ( to pressure cook dal)
To temper
  • Cooking oil + Ghee - 1 tbsp ( 1/2 tbsp each)
  • Mustard seeds - 1/2 tsp
  • Cumin seeds - 1/2 tsp ( optional)
  • Roasted Fenugreek seeds powder - 1/2 tsp
  • Asafetida/Hing - 1/4 tsp
  • Curry leaves - Few
  • Red chillies - 2 nos ( Pinched)
  • Green chillies - 2 nos ( Slit)
  • Turmeric powder – 1/8 tsp
  • Salt & water – as needed

  • Dry roast 1 tbsp of methi seeds/Fenugreek seeds till it starts to splutter and turn light golden brown in color. Do not burn the seeds while roasting. Remove it when golden and let it cool. Powder it nicely. You can add 1/2 tsp of this powder in this mango dal. Store the remaining powder in a box and use it while making pickles, tamarind rice, vatha kuzhambu etc. My MIL adds a pinch of this powder while making filter coffee decoction. It lends a great flavor and mild bitterness to the coffee.
Raw mango dal - Andhra Mamidikaya Pappu
  • In a pressure cooker base, take the toor dal and add 2 cups of water. Cook in low flame for 2 whistles.In the mean time, wash and peel the skin of raw mango.
    Raw mango dal - Andhra Mamidikaya Pappu
  • Chop into small pieces and set aside.Discard the seed. In a kadai, heat oil + ghee and splutter mustard seeds, cumin seeds, curry leaves, pinched red chillies, slit green chillies.Saute for few seconds. Add hing and roasted fenugreek seeds powder. Mix well and add the chopped raw mango pieces.
    Raw mango dal - Andhra Mamidikaya Pappu
  • Saute the mango pieces for few minutes till it turns soft. Now add 1cup of water and add the required salt. Cover the kadai with a lid and cook for few minutes till mango pieces are completely cooked and mushy.Now take a masher and mash the mango pieces roughly.
    Raw mango dal - Andhra Mamidikaya Pappu
    Raw mango dal - Andhra Mamidikaya Pappu
    Raw mango dal - Andhra Mamidikaya Pappu
  • Remove the cooked toor dal and mash it with a whisk.Add this dal to the cooked mango mixture. Mix well and add 1/2 cup of water if its too thick. Add turmeric powder, required salt and 1/4 tsp chilli powder ( optional). Mix well and boil the dal for few minutes. This dal thickens when it cools down.So adjust its consistency accordingly. Transfer the dal to a bowl and serve hot with rice. Add a tsp of ghee while serving. Tastes yum !!
    Raw mango dal - Andhra Mamidikaya Pappu
Enjoy !

  • Adding methi seeds powder gives a nice flavor to this dal.
  • I have added more turmeric powder.So mine looked more yellow in color. Please reduce it for mild color.

Try this easy mango recipe in this season and enjoy with rice & roti !
Andhra mango dal recipe
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February 20, 2017

Instant Mor Kuzhambu – Easy Mor Kulambu Recipe Without Coconut– Indian Bachelors Recipes

Easy mor kuzhambu recipe without coconut
Mor kuzhambu ( Vegetarian buttermilk gravy in English) is our family favorite kuzhambu varieties for rice. Usually I follow my MIL’s or MOM’s recipe. But sometimes I make this easy mor kuzhambu recipe when I have to cook for myself and Raksha as Sendhil is not fond of this version. Its a very simple, no grind mor kuzhambu recipe without coconut. I started making this by following Revathy Shanmugam mam’s recipe from Aval vikatan supplementary issue. But then I made some changes and making it in my own way! I won’t say this one tastes so good like authentic more kuzhambu. But this recipe is surely a quick fix for bachelors & working women who wants to whip up a gravy within 10 minutes for lunch or dinner after coming back from office. It tastes great with fried papad and potato fry or brinjal roast. I served it with yam fry. The taste of this kuzhambu reminds me North Indian style Dahi kadhi slightly. This kulambu can be prepared with or without vegetables.Sometimes I add fried manathakkali or sundakkai vathal too. If you wish to add vegetables, you can add cooked lady’s finger (Vendakkai) or pumpkin( Poosanikai in Tamil). Do try this easy, Instant mor kuzhambu recipe and let me know your feedback ! Lets see how to make South Indian style Mor Kuzhambu with step by step photos.

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November 10, 2016

Microwave Dhokla Recipe – How To Make Easy,Instant Khaman Dhokla

Easy dhokla recipe in microwave
Gujarati special snack Khaman Dhokla recipe was in my try list for years. Once I had tried steamed dhokla recipe using my pressure cooker but it was not up to the mark. Then I left the idea of trying dhokla at home. Recently my friend Shalini took me to a chat shop in BDA complex, Banashankari where Khaman dhokla is very popular. After tasting there, I got tempted to try it again. But this time, I tried an easy Instant dhokla in microwave.Yes, I watched this 4 minutes microwave dhokla recipe in a YouTube video and prepared it for our teatime snack yesterday. I made green chutney as well. I halved the original recipe, made a slight change and tried it. Its so easy to make. It came out soft, porous, spongy and fluffy. This is really a good recipe for Microwave dhokla. I am very happy with the result. In this recipe, ENO fruit salt is used to bring the softness.You can replace it with equal quantity of baking powder and baking soda if you want to make it without ENO. Friends do try this easy, microwave dhokla recipe at home and share your feedback with me.Ok, Now lets see microwave dhokla recipe with step by step photos and a detailed video!

Microwave khaman dhokla recipe

Microwave dhokla recipe

Microwave dhokla recipe Khaman dhokla recipe in microwave in 4 minutes
Cuisine: Indian
Category: Snack
Serves: 6 pieces
Prep time: 5 Minutes
Cook time: 4 Minutes
Total time: 9 Minutes

1 cup - 250ml
  • Besan flour - 1/2 cup
  • Curd - 1/4 cup ( semi solid)
  • Water - 3 tbsp
  • Lemon juice - 1/2 tsp
  • Cooking oil - 1/2 tbsp ( 1.5 tsp)
  • Turmeric powder - a pinch
  • Sugar - 1/2 tsp
  • Salt - as needed
  • Chilli+Ginger paste - 1 tsp OR Green chilli -1 no ( finely chopped) + Ginger - 1/2 inch piece ( finely chopped)
  • Plain ENO - 1/2 tsp (Use fresh, active ENO)
To Temper
  • Cooking oil - 1/2 tbsp
  • Mustard seeds - 1/2 tsp
  • Green chilli - 1 no ( small, finely chopped)
  • Curry leaves - few
  • Coriander leaves - 1 sprig
  • Sugar - 1 tsp
  • Water - 1/2 cup
  • Grated coconut - to garnish

  • Keep all the ingredients ready before you start making.Take a microwave safe bowl ( Preferably square pan to make pieces) and grease it with oil. I used a thermal foil box as shown in the picture. Make sure the sides of box doesn’t touch the walls of microwave oven while cooking. Sparks may appear.So use any microwave safe dish if you have it or follow as I did.
  • In a wide bowl, add besan flour, curd, water, turmeric powder, chilli+ginger paste or finely chopped green chilli and ginger, salt, sugar and cooking oil. Mix everything well using a whisk. Batter should be of bajji batter consistency. So If needed add 1 tbsp water extra. Do not make the batter runny or too watery. Dhokla won’t cook properly. So add only the mentioned quantity of ingredients.
    Microwave dhokla recipe
  • To the dhokla batter, add ENO fruit salt and mix well. Batter will become fluffy and becomes almost double in quantity. Pour the batter immediately to the greased microwave bowl. Microwave in high powder ( I Kept in 800W) for 4 minutes.(Check it once at 3 minutes). After 4 minutes, remove the dhokla and insert the back of a spoon. If it comes out clean, dhokla is done else keep it for another 30 seconds or 1 minute. Run a knife in the corners and invert the dhokla in a plate after it becomes warm. Cut into pieces.
    Microwave dhokla recipe
    Microwave dhokla recipe
  • Heat oil in a kadai and splutter mustard seeds, curry leaves and finely chopped green chillies and coriander leaves. Add water, sugar. Boil for 2 minutes. Add this water over the dhokla pieces and serve with green chutney. Garnish with grated coconut if you like !
    Microwave dhokla recipe
    Microwave dhokla recipe
  • For Green chutney : Grind a handful of coriander leaves, 1-2 green chilli, 3 garlic cloves, 1/2 tsp sugar, few drops of lemon juice and required salt to a smooth paste. You can add a tbsp of grated coconut of you wish.Make this chutney and serve it as a side dish for dhokla. Enjoy ! ( Once you get this recipe perfect, you can double the quantity of ingredients and try it.Please follow the mentioned quantity if you are a beginner)

  • Use all the ingredients of mentioned quantity not less than that. It will give you perfect result.
  • Do not skip ENO. If you don’t have ENO, add 1/4 tsp baking powder + 1/4 tsp baking soda. Mix the batter and cook immediately.
  • Do not rest the batter for long time after adding ENO.
  • The quantity of water may vary slightly as per the thickness of curd. I used semi solid curd not thick.
  • You can use vinegar instead of lemon juice. But do not avoid it.
  • If your microwave high power is more than 800w, reduce the cooking time.

Try this easy, instant microwave dhokla recipe at home and enjoy your teatime ! In the chat shop, Dhokla with green chutney was served in a paper plate.So I too did the sameHappy
Microwave dhokla recipe
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October 9, 2016

Kadalai Paruppu Sundal Recipe – Bengal Gram Sundal–Sundal Varieties

Kadalai paruppu sundal
For this Navratri, I din’t  try any new sundal variety. As I have kept Golu in my house, I was busy in inviting guest, giving thamboolam and other household works. So I prepared Green gram sweet sundal, Green gram masala sundal, Badam burfi, Black chana sundal, sweet corn sundal, Rava kesari and Sweet pongal in these 7 days. This morning I prepared Kadalai paruppu Sundal keeping Saraswathi Pooja/Ayudha poojai celebration in mind. My MIL usually makes Chana sundal i.e Konda Kadalai sundal (In Tamil) along with 5 rice varieties and Vada whereas my mom makes Kadalai paruppu sundal / Bengal gram sundal adding more coconut. As my dad is not fond of chickpeas sundal, mom makes either Kadala paruppu sundal or paasi paruppu sundal(Moong dal sundal) for neivedyam.  Its a very easy, quick and no soaking sundal variety. When we forget to soak the legumes, this kadala paruppu sundal will come to rescueHappy.Its healthy as well.You can use the cooked dal water to make rasam or drink it as a soup. Fine, lets see how to make South Indian style Kadalai paruppu sundal / Bengal gram sundal with coconut.
Do check out my other Sundal varieties in this link !
Bengal gram dal sundal

Kadalai paruppu sundal / Bengal gram dal sundal recipe

Kadalai paruppu sundal / Bengal gram dal sundal recipe How to make Kadalai paruppu/ Bengal gram dal sundal recipe - Easy, no soaking sundal variety for Navrarti !
Cuisine: South Indian
Category: Sundal varieties
Serves: Serves 2
Prep time: 5 Minutes
Cook time: 15 Minutes
Total time: 20 Minutes

1 cup - 250ml
  • Bengal gram dal / Kadalai paruppu - 1/2 cup
  • Salt & water - as needed
  • Grated coconut – 3 tbsp
To temper
  • Coconut oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Cumin seeds - 1/2 tsp
  • Curry leaves - few
  • Green chillies - 1 no ( slitted or finely chopped)

  • Wash and take the dal in the cooker base.Add enough water ( I used 2 cups) and pressure cook for 2-3 whistles in very low flame. Kadalai paruppu won’t become mushy very easily. So It would be perfectly cooked in low flame in just 2 whistles. Remove the lid after the steam is released. Check whether it mashes in your finger. Drain the excess water if any and use it for making rasam or dal soup. Make sure you keep 2 tbsp of water in the dal. Do not drain it completely.
    Kadalai paruppu recipe
  • In a kadai, heat oil and splutter mustard seeds, urad dal, cumin seeds. Add slitted or finely chopped green chillies, curry leaves & hing. Saute for a minute. Add the cooked dal along with the little water in the cooker. Add the required salt, Mix well & boil till all the water evaporates. Mix it gently without mashing the dal. Lastly add the grated coconut, give a quick stir & switch off the flame. Remove from the kadai & transfer it to a vessel. Offer to God & serve ! This sundal will become grainy once it starts to cool down. So do not panic if it looks slightly mushy while mixing.
    Kadalai paruppu recipe
    Kadalai paruppu recipe
  • Enjoy !
  • Do check out my other Sundal varieties in this link !

  • Use finely chopped chillies for spicy taste. I use slit chillies.
  • You can also use finely chopped ginger if you like its flavor.
  • Optionally, you can garnish this sundal with coriander leaves.
  • Add more coconut for rich taste.
Easy, quick and healthy Kadalai paruppu sundal is ready to offer GOD and serve !
Kadalai paruppu sundal recipe
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August 22, 2016

Gopalkala Recipe / Dahi Poha – Easy Krishna Janmashtami Recipes

Gopalkala recipe
If you are looking for an easy Janmashtami recipe, Gopalkala is the best choice. It is a most popular dish prepared on the occasion of Janmashtami/Krishna jayanthi in North India. It is prepared in temples, offered to Lord Krishna and served as prasad during the festival for the devotees. When  Lord Krishna was young, he used to mix all his Cowherd friend’s lunch recipes with his favorite curd, butter, milk, made this dish and served his friends. 'Gopal' is the name of Lord Sri Krishna. 'Kala' means the mixture. So this dish is named as Gopalkala. It is is a mix of beaten rice/ poha, curd,milk, ghee, green chilli, sugar, salt and cucumber.This is also called as Dahi poha. I followed the recipe from this space. There is no hard and fast rule to make this dish. This salty and sumptuous dish is prepared in every home in North India where the festival of Janmashtami is observed. It is extremely easy to prepare and hardly takes few minutes to prepare. Try this easy Janmashtami recipe and have a great celebration !

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August 9, 2016

Andhra Pulihora Recipe – How To Make Chintapandu Pulihora Pulusu

Chintapandu pulihora
Andhra Pulihora also known as Chintapandu Pulihora in Telugu is a must try recipe during festival time. As Varalakshmi Vratham is fast approaching, I thought of sharing some Andhra style neivedyam recipes for this festival. This morning, I was asking my friend Megha about Varalakshmi Vratham special recipes as her MIL belongs to Andhra. She suggested recipes like Boorelu, appalu, Garelu and Pulihora. As our family is a big fan of tamarind rice, I started with this recipe. The ingredients and preparation of Andhra Pulihora is completely different from our Tamil nadu style Puliodharai. Its a very simple recipe without any grinding job. In the traditional temple style pulihora recipe, they add sesame seeds powder or mustard powder. But I made the basic version as told by Megha and watched Attammaa TV YouTube video recipe too for more reference. This Puliogare paste i.e. Pulihora Pulusu can be quickly made in minutes if you have readymade tamarind paste in hand. Its an ideal choice for quick lunch box recipe. Raksha loved it a lot and asked me for second serving as well. But this pulihora needs a standing time of minimum 2 hours for all its flavors to blend well. So friends do prepare this rice at least two hours before serving to relish its actual taste and flavor. Now lets see the step by step recipe of how to prepare Andhra Pulihora / Chintapandu pulihora in detail.

Check out my Tamil nadu style Puli Sadam and Pepper Puliogare recipes too.
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