These past few days have been so busy that I have not been able to try any new recipes for Gokulashtami. But it has been a happy few busy days attending 5 beautiful concerts, working on new projects, learning new kritis, etc. so I have no complaints. 🙂 However, I could not let Gokulashtami go unmarked so I quickly made Atukula Daddojanam (Mosaru Avalakki in Kannada), Atukula Payasam, and Chintapandu Atukula Pulihora (aka Puli Aval in Tamil).
A friend also gave me Uppu Cheedai, Kai Murukku, and Nei Appam. We have plenty of white butter, dahi, and milk at home so I am quite content that I am ready for Krishna Jayanthi celebrations.
I made Atukula Pulihora because my father loves Pulihora or Tamarind Rice. With age, he finds rice difficult to digest and so I thought this dish made with beaten rice would be a better option. To my delight, he loved it and so my naivedyam to Lord Krishna bore great fruit.
We normally make Nimmakaya Atukula Pulihora (Elumichai Aval or Beaten Rice with Lemon) in my home, so Chintapandu Atukula Pulihora is quite a novelty.
How to Make Puli Aval or Chintapadu Atukula Pulihora
- Cups Thick Poha - 2
- tbsp Thick Tamarind Paste - 2
- Red Chillies - 4 to 6
- tsp Mustard Seeds - 1/2
- tsp Udad Dal or Minapappu - 1
- tsp Chana Dal or Senaga Pappu - 1
- tbsp Peanuts - 2
- tbsp Oil - 2 Sesame or Gingelly Oil preferred
- tsp Turmeric - 1/2
- tsp Jaggery - 1/4
- Asafoetida Inguva, or Hing - A Large Pinch
- Leaves Curry - A Few
- Salt to Taste
- Dissolve 1 tsp salt in 4 cups of water.
- Add the atukulu to the salted water.
- Mix well.
- Let the Atukulu soak in water for about 2 minutes.
- Using a colander, drain all the water from the atukulu.
- Leave the atukulu in the colander for 30 minutes. All water will drain out and the atukulu will become fluffy.
- Dissolve the tamarind pulp in 1/4 cup water.
- Set aside.
- In a kadai, heat the oil.
- Add the mustard seeds and wait till they splutter.
- Add the udad dal and chana dal.
- Fry till light golden brown.
- Add the peanuts and stir-fry till the peanuts change colour.
- Add the split red chillies, asafoetida, turmeric. and curry leaves.
- Stir-fry for a few seconds.
- Add the tamarind juice.
- Over a low flame, cook till the tamarind juice becomes a thick paste.
- Add the jaggery and mix well.
- Add the soaked and drained atukulu.
- With a light hand, mix well.
- Serve the Atukula Pulihora or Puli Aval warm.