Jan 8, 2013

Cranberry Pulihora

This is a dish gone cold from Thanks Giving season but pretty hot with it's bright and tickling color. I have made this dish during the Thanks's Giving season when fresh cranberries are abundant in the market. Usually in that season Cranberry Chutney is my signature dish and has to happen at least once in my kitchen. So this time in addition to the Chutney I wanted make some thing different and special with cranberry. After some extensive search I found only few recipes that are up to my interest and this particular one is the complete winner from Cilantro. I have used this recipe as the base idea and extended it to replace the popular festive dish Pulihora. The cranberries are tangy in taste, will do big justice to this Pulihora which made this fusion dish a super hit in color and taste as well. Here is my version, Njoy!
Cranberry Pulihora


Ingredients:
Recipe Source: Cilantro

Cooked Rice - 4 cups
Cranberries - 1 cup
Green Chili - 4 to 5
Ginger - 1/2 inch stick
Turmeric Powder - 1/2 tsp
salt - 1 tsp
Oil - 2 Tbsp
Cashew Nuts - 2 Tbsp

Tempering Seasoning 



Method:
  1. Wash and drain the cranberries and keep it aside. 
  2. Heat the non-stick pan and 1 Tbsp oil to it. Once the oil is hot add green chili, ginger, turmeric and cranberries to the pan. You will notice the cranberries bursting, then switch off the heat and let it cool for 5 min. Then grind this into a smooth paste. while grinding add 1 tsp of salt.
  3. Grind cashew nuts coarsely separately and set aside.
  4. Spread the cooked rice in a wide plate and add the cranberry paste to the rice. Mix it well until the rice coated with paste and it changes into nice vibrant color. Now add cashew nut powder to the rice and mix well.
  5. Now take 1 Tbsp of oil in the non-stick pan, add red chili, urad dal, chana dal, mustard seeds, turmeric powder and curry leaves and make a nice thadka (indian tempering) and add this sizzling thadka to the rice and mix it well. 
That's it your fusion dish Cranberry Pulihora is ready now! Dig in enjoy this twisted festive dish with Cranberries!



Tips:

  • The color and tangy taste of this rice depends on how ripen your cranberries are? use the medium to fully ripen cranberries for this recipe. 
  • If you notice the cranberries are not ripen and doesn't taste enough tangy then add 1 Tbsp of lime juice.
  • If the cashew nut powder bothers you, can simply use the whole cashew nuts (make sure you roast them before adding it to the rice) or if you are allergic to nuts, you can skip them. No big deal!
Have a spoonful from here....


Sweet and Spicy Spirals is another great Appetizer recipe with Cranberry Chutney.

Check out Other Pulihora Recipes too!

will be back soon with one more great recipe,
keep cooking until then
-Mythreyi

11 comments:

  1. My daughter is sure yo be attracted by the color of the rice... Looks so delicious and inviting..

    ReplyDelete
    Replies
    1. I can totally relate Divya, I have a daughter who chants the PINK mantra all the time....! :-)

      Delete
  2. Loved the color... Looks so appealing.

    ReplyDelete
  3. I am falling in love with this rice.. will try soon
    http://great-secret-of-life.blogspot.com

    ReplyDelete
  4. Falling love in colour of the rice. your presentation is amazing! A very new recipe to me.

    today's recipe:
    http://sanolisrecipies.blogspot.in/2013/01/instant-bread-upma.html

    ReplyDelete
  5. Wat a catchy and tangy pulihora,lovely dish;

    ReplyDelete

Hi,

Thanks for visiting Yum! Yum! Yum!. I really appreciate your time in dropping a note for me. Your comments are truly motivating and feedback allows me to improve more to bring the best.

Thanks
-Mythreyi

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