Sprouted foods are best eaten when they are steamed or cooked. Consuming raw sprouts is not advisable especially for grains, as it is susceptible to bacteria that causes food-borne sickness.
Sprouted food always taste better when it is soft but firm. Sprouts get cooked fast so when overdone, it becomes mushy. Here is a guide on steaming sprouts to the right texture.
Growing sprouts at home is easy. It is fresh, hygienic and free of any contamination that store-bought sprouts may have. Here is a guide on sprouting white chickpeas at home. There are two ways of growing sprouts, either using a container with breathable lid or tightly wrapping it in a clean porous cloth.
Kootchulu or Neeragaram is a simple, age-old recipe made from overnight fermentation of cooked rice. For over many generations, this has been a staple health drink in many parts of India. It acts as a natural body cooler, especially in summer. This unique porridge or kanji tastes slightly sour with the aroma of sesame oil and the crunchiness of onions.
This is a basic recipe for preparing tangy, spicy and scrumptious South Indian delicacy ‘Puliyotharai Rice’ that has a long shelf life.
How to make Puliyotharai Gojju | Pulikaachal?
Though there are many versions of this delectable recipe that belong to various parts of Tamil Nadu, Karnataka and Andhra, I always have followed the one which is inherited from my family, especially from my father (yes! he is so fond of trying out authentic dishes with great flair).
This version has a fine blend of Andhra style and Iyengar style of making puliyotharai. You can make this recipe in large quantity and store to relish puliyotharai as and when required. It is an ideal option for tiffin box or as a travel food.
Puliyotharai rice goes well with Avial
Ingredients
Tamarind / Imli – a small orange-sized, appr 150g
Sesame / Til – 1/3 cup
Turmeric powder / Haldi – 1/2 tsp
Jaggery / Gud – a small-lemon sized
Salt to taste
Desi ghee – 1 tbsp
For Tadka
Sesame / Til Oil – 3/4 cup
Mustard Seeds / Rai – 1 tsp
Urad Dal – 1 tsp
Channa Dal – 2 tsp
Fenugreek / Methi Seeds – 3/4 tsp
Red Chilly – 6 or 8 nos
Groundnut – a handful, roasted and peeled
Sesame Seeds / Til – 2 tsp
Curry Leaves – 2 twigs, torn into pieces
Asafoetida / Hing- 1 1/2 tsp
For Puliyotharai Masala
Red Chilly – 10 nos
Urad Dal – 2 tsp
Channa Dal – 1 tbsp
Fenugreek / Methi Seeds – 3/4 tsp
Coriander / Dhania Seeds – 3 tbsp
Dry roasted sesame seedsTadkaAfter adding imli waterPuliyotharai in the making..
Method
Soak imli in a cup of warm water for 10-15 minutes.
In the meanwhile, dry roast sesame or til (black or white) and coarsely powder it. Keep it separately.
Dry roast one by one the ingredients given for puliyotharai masala and finely powder it.
Extract the thick juice from the soaked imli.
In a heavy bottomed vessel / kadai, heat til oil and add rai.
Add powdered puliyotharai masala, salt, jaggery, half the amount of powdered til and boil till the raw flavour of imli lessens.
Keep stirring the gravy periodically till it thickens and forms a thick paste like consistency.
Add the remaining til powder and a tbsp of desi ghee, mix well and switch off the flame.
Let it cool and store it in a clean and dry container.
This gojju stays good for at least 2 weeks in normal temperature and almost 2-3 months when refrigerated.
Puliyotharai Gojju ready to be mixed with riceGojju with steamed rice
Notes
For making puliyotharai rice, mix 2 tbsp of puliyotharai gojju with a cup of steamed rice (increase or decrease the amount of paste as per taste) and serve with papad and curd.