Sojji Pulihora: A Tangy Twist to Semolina
When you think of pulihora, the tangy tamarind rice often comes to mind. But have you tried the unique and flavorful Sojji Pulihora? This traditional South Indian delicacy combines the comfort of roasted semolina (sooji) with the piquant notes of tamarind and a delightful tempering of spices. It is quick to prepare and makes for a wholesome meal or an evening tiffin.
Let’s explore how you can make this tasty dish right in your kitchen.
Ingredients You Need
● Semolina (sooji/rava): 1 cup
● Tamarind: Lemon-sized ball (soaked in warm water)
● Turmeric powder: 1/4 teaspoon
● Salt: As needed
● Jaggery (optional): 1 teaspoon (balances the tang)
● Water: About 2.5 cups
For Tempering:
● Oil: 2 tablespoons
● Mustard seeds: 1 teaspoon
● Chana dal: 1 tablespoon
● Urad dal: 1 tablespoon
● Peanuts: 2 tablespoons
● Dry red chillies: 3-4
● Green chillies: 2 (slit)
● Curry leaves: A sprig
● Hing (asafoetida): A pinch
Step-by-Step Preparation
1. Roast the Semolina:
In a dry pan, gently roast the semolina over medium flame until it turns aromatic and just begins to change color. Transfer to a plate and set aside.
2. Prepare Tamarind Extract:
Squeeze the soaked tamarind and extract the thick juice. Keep it ready.
3. Tempering:
Heat oil in a heavy-bottomed pan. Add mustard seeds and let them splutter. Add chana dal, urad dal, and peanuts. Fry until the dals turn golden.
Add dry red chillies, slit green chillies, curry leaves, and a pinch of hing. Sauté for a few seconds.
4. Add Tamarind Water:
Pour in the tamarind extract. Add turmeric powder, salt, and jaggery if using. Let it boil for about 3-4 minutes until the raw smell disappears.
5. Cook the Semolina:
Reduce the flame to low. Slowly add the roasted semolina, stirring continuously to avoid lumps.
Pour the remaining water gradually and keep stirring. The mixture will thicken and come together.
6. Final Simmer:
Cover and cook on a low flame for 2-3 minutes. Switch off the heat and let it rest for a few minutes.
7. Serve:
Fluff it gently with a fork. Serve warm with papad or coconut chutney.
Tips for Perfect Sojji Pulihora
● Always roast the semolina well; this prevents stickiness.
● Adjust the tamarind and jaggery to balance the sourness and mild sweetness.
● For added flavor, drizzle a teaspoon of ghee before serving.
● You can also garnish with freshly chopped coriander.
Sojji Pulihora is a lovely variation that brings a new dimension to regular sooji recipes. Try this comforting dish the next time you want something quick, tangy, and satisfying.
