Dadda’s Legacy Pulajara

by Puja Mehrotra

Some recipes become family traditions so naturally that we don’t even realise when they begin carrying entire generations within them.

For me, Pulajara is one such recipe.

Simple, comforting and filled with aroma, this humble onion pulao has travelled through three generations of our family, carrying with it memories of love, togetherness and home.

I was raised by my grandmother, whom we lovingly called Dadda. She was an incredibly strong woman and an exceptional cook. Her food had a way of bringing comfort into the house, no matter what kind of day we had had.

And whenever we were given a choice about what we wanted to eat, our answer was almost always the same – Pulajara.

On days when regular sabzi-roti felt too ordinary, this became our ultimate comfort meal. Just rice, onions and a handful of spices coming together to create something so fragrant and satisfying that it never needed anything elaborate alongside it.

Even today, the aroma of onions browning slowly in ghee instantly takes me back to those moments – sitting together as a family, waiting impatiently for Dadda to serve us hot bowls of Pulajara.

That is the beautiful thing about comfort food. It stays with you long after childhood is over.

Over the years, I have occasionally added my own little twists to the recipe – peas or soya nuggets work beautifully too – but the soul of the dish remains exactly the same.

Simple food. Deep comfort. Endless memories.

Here is Dadda’s Pulajara.

Cooking Time

20 minutes

Serves

2 people

Ingredients

• 1 cup basmati rice
• 2 large onions, finely chopped

Whole Garam Masala

• 1 black cardamom
• 2 cloves
• 1 small cinnamon stick
• 2 bay leaves
• 2 whole red chillies
• 7–8 black peppercorns

Other Ingredients

• Salt, to taste
• ½ tsp red chilli powder
• 1½ tsp garam masala powder
• 3–4 tbsp ghee or oil
• Water, as required
• Fresh coriander leaves, for garnish

Method

• Soak the Rice
• Soak the basmati rice in about 2 cups of water for 30 minutes.

• Prepare the Base
• Heat ghee or oil in a pressure cooker.
• Add the whole garam masala and whole red chillies and allow them to release their aroma.

• Cook the Onions
• Add the chopped onions and sauté until golden brown.
• A little salt can be added at this stage to help the onions brown faster.

• Soften the Onions
• Add 1 cup of water and pressure cook for 1 whistle.
• Once the pressure releases naturally, mash the onions lightly into a coarse paste using a spoon or ladle.

• Cook the Masala
• Add the red chilli powder and garam masala powder.
• Cook for about 3–4 minutes until the masala becomes fragrant.

• Add the Rice
• Add the soaked rice along with the remaining water and mix gently.

• Final Cooking
• Pressure cook for 2 whistles and allow it to rest for about 10 minutes before opening.

Serving Suggestion

Drizzle generously with ghee, garnish with fresh coriander leaves and serve hot with onion raita.

Some dishes feed us.

And then there are dishes like Pulajara – recipes that quietly become a part of family history itself.