Tuesday, April 3, 2007

Atukula Pulihara (Poha Pulihara)

Atukula Pulihara (Poha Pulihara)Atukula Pulihara (Poha Pulihara)
Poha is one of the easiest food to make when you have time crunch or when you have unexpected visitors, Poha is made of rice that's husked and soaked in hot water and then pressed into thin flakes under rollers, used widely in all Indian cuisines from chivda ,dosa,upma and I have read that its made into a dessert in Maharashtra. Since its pre cooked preparing just takes minutes.
However today's recipe is from my grandmother, she would always make this to give as offering(prasadam) to a near by temple.This recipe is not instant, it requires a little preparation ahead and taste even better as a left over the next day.


1 cup Poha ( use a little thicker poha so when soaked does not get mushy)
1 cup tamrind juice (tamrind diluted with water, it should be of running consistency)
2 tbsp haldi
2 tbsp sugar/jaggery

For thadka

1 big onion cut into cubes
1 potato peeled and cubed
1 small cup peas ( optional)
1 small cup peanuts
3 tbsp oil
1 tbsp mustard seeds
1 tbsp Urad dal
1 tbsp jeera
2-3 chilies chopped fine
8-10 curry leaves
Corriander for garnish


1. Mix salt,Haldi,Sugar/Jaggery in tamarind juice and mix well
2. Add the above mixture to washed and drained poha,mix well ( when adding tamarind juice it should be just enough to cover poha and not make it soggy /mushy)
3. Let the above soak for about 6-8 hours
4. Poha will now have turned yellow and would have absorbed the tamrind flavor
5. Take a pan and when hot add oil,peanuts, mustard seeds,jeera,urad dal,G.chilies,Curry leaves mix well
6. Then add onion and potato saute till onions turn translucent
7. Add marinated poha and mix well and fry till poha gets a golden yellow color

Remove from heat garnish with corriander and usually served with sev .Sweetness of Onions and tarty taste of Poha compliment very well .Make a little extra because this tastes better the next day


Latha said...

Hi Sreelu,
This is my first time here. You have a lovely blog! I love all your pictures. I am still yet to read and look at all your older posts!
Atukula Pulihara sounds like a yummy recipe. They make soemthing like this in the temples in Karnataka, except i think they coarsely powder the atukulu in a mixer before they soak and make this dish. It is called "Gojju avalakki".
Thanks for stopping by my blog.

Sreelu said...


Nice variation, I have stayed in karnataka for a little while and love the cusine

Web Statistics