GINGER AND PEPPER CHITRANNAM WITH SAGO VADA

GINGER AND PEPPER CHITRANNAM WITH SAGO VADA is also commonly known as Pulihora Ginger and Pepper Chitrannam with Sago Vada  is delicious variation of tamarind rice which is also commonly known as Pulihora or Puliyodharai or Chitrannam. This is a very popular rice preparation in Southern Indian cuisine and is especially prepared during important festival or occasions at home and temples.

Ginger juliennes and freshly crushed pepper corns seasoned in tangy tamarind sauce along with fresh curry leaves, mustard seeds, urad dal etc and mixed with steamed cooked rice is an ultimate dish to the palate. This dish has an amalgamation of flavor and zing right from sweet, sour, spicy and a classy earthiness that is truly divine to taste. Sabudana Vada is a quick fix accompaniment that tastes extremely yum served with Ginger and Pepper Chitrannam.

Sabudana vada is a popular Maharashtrian deep fried fritter especially prepared during Navaratri fasting days. Chitrannam actually means mixed rice. This can be prepared in various ways namely mango rice, lemon rice, tamarind rice etc. These types of rice preparations need no introduction as they are very popular foods in Southern India. They are comfort food, full of flavors, tangy, sour and spicy to taste.

This is also one of the best foods usually carried by most of the South Indian during long journeys or train travel food. It is a very satisfying and complete meal. It can be made as a breakfast, brunch or lunch and anytime meal to satisfy a spicy desire. Generally in these types of rice preparation, tamarind’s sourness dominates this variety of rice and is neutralized just right enough with the fiery hotness of green chillies, the wholesome crunch of fried peanuts and the flavorful richness of curry leaves.

The combination of all the ingredients not only makes Pulihora or Chitrannam a sumptuous deal for the stomach, but also a great feast for the eyes. Fresh ginger is one of the main spices used for making pulse and lentil curries  and other vegetable preparations. Fresh, as well as dried, ginger is used in spiced tea, especially in winter. Ginger is also consumed in candied and pickled form. Ginger has got many medicinal properties and is suggested to use in a variety of ways to be benefits by its properties which includes:  Tea brewed from ginger is a folk remedy for colds. Three to four leaves of tulsi taken with a piece of ginger on an empty stomach is considered an effective cure for congestion, cough and cold.

Recipe of Ginger and Pepper Chitrannam with Sago Vada:

Ingredients:

 Pepper                                          -        ½ tsp

Oil                                                 -        to fry

Mustard seeds                           -        ½ tsp

Chana dal                                   -        ½ tsp

Urad dal                                      -        ½ tsp

Fenugreek seeds                       -        pinch

Ginger juliennes                       -        ½ tsp

Curry leaves                               -        1-2 sprigs

Jaggery                                       -        1 piece

Tamarind juice                         -        ½ cup

Salt                                               -        to taste

Rice, cooked                              -        2 cups

Sago                                            -        1 cup

Buttermilk                                 -        1 cup

Cooking soda                           -        pinch

Green chillies, chopped        -        1-2 nos

Onions, chopped                    -        1 no

Rice flour                                  -        1 cup 

Directions:

1. Crush pepper corn in a pestle and keep aside.


2. Heat oil in a pan, add mustard seeds and when it crackles, add chana dal, urad dal, fenugreek seeds, crushed pepper corns, ginger juliennes, curry leaves, jiggery, tamarind juice, salt and mix well.


3. Cover the pan with a lid and cook for 3-5 minutes. Once the tamarind mixture gets to a thick consistency, remove the lid and add boiled rice and mix thoroughly. Cover and keep aside.


4. For Sago Vada: Soak sago pearls (sabudana) in butter for 1-2 hours and transfer into a bowl.


5. To it add cooking soda, green chillies, ginger, onion, curry leaves, salt and mix well.


6. Add rice flour and mix thoroughly. Make small dumpling with this mixture and shape them flat.


7. Deep fry these vadas in hot oil until golden in color.


8. Tranfer into paper plate.


9. Serve Ginger and Pepper Chitranam with sago vada.

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