Attisara, Tomato Pachi Pulusu

Attisara is a combination of rice and pesarapappu/moong dal. In the same way we make Pulagam, in which rice is tempered with some spices. For attisara we won't do tempering. In Coastal Andhra, attisara will be prepared during festivals like boghi and Vinayaka chavithi and offered to God as naivedyam. Best combination for Attisara are Coconut chutney/Kobbari pachadi, Bellam/Jaggery. ghee and Pachi pulusu made with brinjal/Vankaya or Tomato and Avvakaya/Mango pickle. Serving hot Attisara on banana leaf will add nice flavor to the rice. In South India food is served on banana leaves for functions and on festivals.

Today I prepared Tomato pachi pulusu. Preparation will be very simple and easy and we can have this with plain rice and attisara. Adding raw onion will add flavor to it.

Ingredients:

• Rice - 3/4 cup
• Moong dal/Pesarapappu - 1/4 cup
• Salt - little
• Turmeric powder - 1/2 tsp

Method:

• Wash rice and moong dal/pesarapappu and add 2 cups water, little salt, turmeric powder and cook until rice and dal are cooked perfectly.
• Serve this hot rice with coconut chutney, pachi pulusu and bellam/Jaggery on banana leaf.

Toamto Pachi Pulusu:

• Tomato - 1
• Chilli - 1 or 2
• Bellam/Jaggery or sugar - 1/2 tsp or to taste (not optional)
• Tamarind - small lemon size
• Salt to taste
• Onion - 1/4 piece
• Coriander leaves/Kotimeera - 2 tbsp

Method:

• Boil tomato and chilli with little water(1/2 cup) and let it cool.
• Soak tamarind in water and extract pulp.
• Mash tomato and chilli and add tamarind pulp, salt, sugar, chopped onion, coriander leaves and 1.5 cup water and stir.
• If you feel more sourness add little water.
• Serve with Attisara/White Rice.