Pulusu Pindi

Pulusu Pindi is an authentic Vysya Cuisine that is prepared with rice and coconut. Authentic method is not only strenuous but also requires special kadais so that the food will not be burnt. It also requires more oil. This is an easy version of the recipe and yes, the taste is not compromised! Now to the recipe ☺!

Serves: 1-2

Ingredients:

Idli Rice: 1 cup
Chenna Dal: 1.5 tbsp

To Grind:

Coconut: 1 cup
Red Chilli: 4
Hing: ¼ tsp
Jaggery: 1 tbsp
Tamarind Paste: 1 tsp
Salt: as required

For Seasoning:

Mustard: 1 tsp
Urad Dal: 1 tsp
Curry Leaves: 1 spring
Red Chilli: 1 broken
Oil: 1.5 tbsp

Preparation:

Clean, wash and soak the rice for at least 4 hours.

Soak the chenna dal for at least 2 hours.

Grind the ingredients mentioned to a smooth paste by adding little water.

Now grind the soaked rice coarsely. Mix the rice and ground paste and enough water to get the consistency of a dosa batter. Keep this ready.

Method:

In a heavy bottomed pan/kadai do the seasoning.

Add the soaked chenna dal and fry for a minute.

Pulusu Pindi

Reduce the flame and now add the ground batter and keep stirring. Make sure there are no lumps and keep stirring the mixture until the colour changes and the mixture thickens.

Pulusu Pindi cooking

Once the colour changes, transfer it to a cooker. Steam it for 30 minutes. Make sure you add enough water or you  should add more water in between the steaming.

After 30 minutes remove from the pressure cooker (if you don’t then your food will be hard and dry) Pulusu pindi is ready ☺. Enjoy with curd and raw onions!

You can also cook the pulusu pindi in a kadai. You need to continuously stir the ground batter to avoid burning of food. This is a long strenuously cooking process but worth all the effort when you eat the yummy scrumptious  crispy part of the upma.

Quick Peek:

Pulusu Pindi Kadai collage QP

Notes:

  • Adjust jaggery as per your taste.
  • Add more chillies if you want it spicier.
  • If you want the crispy part of the upma (yummly delicious half cooked) to form while stirring in the kadai, then use idli rice.
  • If you want the pulusu pindi to be soft then you can use raw rice instead of idli rice. Add at least half a cup more of water while grinding the batter.
  • Care should be taken while stirring the ground batter, due to the rice ingredient it will quickly thicken.
  • You can even pressure cook it for 5 to 7 whistles.

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