GINGER AND PEPPER CHITRANNAM WITH SAGO WADA | Vahchef - VahRehVah

Tamarind rice also popularly known as pulihora or puliyodharai or chitrannam is a common rice preparation in South Indian cuisine. Sabudana vada recipe is one of the popular Maharashtrian recipes made during Nava ratri fasting days

INGREDIENTS:

Pepper ½ tsp
Oil To fry
Mustard seeds ½ tsp
Chana dal ½ tsp
Urad dal ½ tsp
Fenugreek seeds 1 pinch
Ginger julians ½ tsp
Curry leaves 1-2 spring
Jaggery 1 piece
Tamarind juice ½ cup
Salt To taste
Boiled rice 2 cups
Sago 1 cup
Buttermilk 1 cup
Cooking soda 1 pinch
Green chillies(chopped) 1 nos
Onions 1 nos
Rice flour 1 cup

METHOD:

1. Crush pepper with pestle.

2. Heat oil in a pan and add mustard seeds, chana dal, urad dal, fenugreek seeds, crushed pepper, ginger julians, curry leaves, jaggery tamarind juice, salt and mix it, place lid and cook it for 3 mins.

3. Once tamarind mixture become thick consistency remove lid and add boiled rice and mix nicely and keep aside.

4. For Sago vada: Soak sago in buttermilk for 1-2 hr and transfer into a bowl.

5. To it add cooking soda, green chillies, ginger, chopped onions, curry leaves, salt and mix nicely.

6. Add rice flour and mix nicely, take small dumpling and make round flat shape using hand and deep fry in hot oil until golden in colour.

7. Transfer into paper plate.

8. Now ginger and pepper chitrannam with sago vada is ready to serve.


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