Advertisement
Kanu Festival Tamarind & Coconut Pullao
- Servings:
4
- Difficulty
Easy
- Ready in
1 hr 5
Published 2000
This sweet and sour rice is offered for thanksgiving at the Kanu Festival in January. On the fourth day, called Kanu Pongal, women prepare small balls of this rice from the new harvest, color them in different hues, place them on a plantain leaf and offer them along with sugarcane to Surya, the Hindu sun god, in gratitude.
Ingredients
2 cups 4 tablespoons ½
Method
- Cook the rice per the Gilani Smothered Rice recipe.
- In a wok or medium-sized nonstick pot, heat
1 tablespoon
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe