{"id":2188,"date":"2021-08-20T13:12:43","date_gmt":"2021-08-20T10:12:43","guid":{"rendered":"http:\/\/andrestover.com\/?p=2188"},"modified":"2024-10-11T21:52:31","modified_gmt":"2024-10-11T18:52:31","slug":"potato-and-groats-porridge","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/potato-and-groats-porridge\/","title":{"rendered":"Mulgipuder"},"content":{"rendered":"

Mulgipudru valmistamise algust loetakse 19 sajandi esimesse poolde. Arvatakse, et see s\u00fcndis sedasi, et uut, v\u00e4\u00e4rtuslikku toiduainet, kartulit tuli kokku hoida ja v\u00e4hem kasutada ja seet\u00f5ttu valmistati sellest igasugu hautisi. Mulgimaa peab seda putru eelk\u00f5ige enda piirkondlikuks toiduks, aga seda peetakse \u00fcheks Eesti rahvustoiduks.
\nAjalooliselt valmistati seda nii, et odrakruupe ja kartuleid segati kokku v\u00f5rdses hulgas. Selline puder tuleb liiga liimjas ja t\u00e4nap\u00e4evased variandid on maitsevad kindlasti paremini.<\/p>\n

Valmistasin mulgiputru Mart Ustavi maakodus Andresj\u00e4rvel firma perep\u00e4eva puhul. Serveerisime seda praetud singi ning sibulatega ning sellise s\u00fcndmuse puhul traditsioonilise grill-lihaga. Toidufotograafiks oli Kiira.<\/p>\n

Valmistamisaeg: 1,5 tundi, lisaks aeg kruupide leotamiseks<\/span>
\nTase: lihtne<\/span>
\nKogus: neljale<\/span><\/p>\n

Koostisosad:<\/span>
\n1,5 kg kartuleid
\n150 g odrakruupe
\nsoola maitsestamiseks
\numbes 50 ml toidu\u00f5li<\/p>\n

Kaste:<\/em>
\n200 g peekonit v\u00f5i suitsusinki
\n2 keskmist sibulat<\/p>\n

Valmistamine:<\/span>
\n1. Leota kruupe \u00fcle\u00f6\u00f6 k\u00fclmas vees.
\n2. Koori kartulid ja l\u00f5ika neljaks, aseta keedupotti ning kata leotatud odrakruupidega
\n3. Lisa vett nii palju, et see t\u00e4pselt kataks kruupide kihi. Sedasi ei pea enamasti pudrule vett juurde lisama ega ka seda eemaldama. Kruupe ei tohi kartulitega l\u00e4bi segada, sest poti p\u00f5hjas l\u00e4gevad need k\u00f5rbema.
\n4. Keeda putru seni kui kartul on v\u00e4ga pehme ja laguneb kahvliga katsudes.
\n5. T\u00f5sta puder tulelt, lisa sool ning \u00f5li ja sega puder l\u00e4bi. \u00dcldjuhul ei ole vaja kartuleid pudrunuiaga lisaks tampida. Mulgipuder valmistatakse just sellisena, et osad kartulit\u00fckid j\u00e4\u00e4va terveks ja see ei ole \u00fcleni homogeenne.
\n6. Prae pannil sink kr\u00f5bedaks, haki sibul lisa singila ja prae paar minutit koos singiga.
\nServeerimisel kasuta n\u00e4iteks lehtpeterselli.
\nValmis!!<\/p>\n

\"\"<\/p>\n

\n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

Mulgipudru valmistamise algust loetakse 19 sajandi esimesse poolde. Arvatakse, et see s\u00fcndis sedasi, et uut, v\u00e4\u00e4rtuslikku toiduainet, kartulit tuli kokku hoida ja v\u00e4hem kasutada ja seet\u00f5ttu valmistati sellest igasugu hautisi. Mulgimaa peab seda putru eelk\u00f5ige enda piirkondlikuks toiduks, aga seda peetakse \u00fcheks Eesti rahvustoiduks. Ajalooliselt valmistati seda nii, et odrakruupe ja kartuleid segati kokku v\u00f5rdses […]<\/p>\n","protected":false},"author":1,"featured_media":2190,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,773],"tags":[414,559,473,331],"class_list":["post-2188","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rahvustoidud","category-nostalgic-foods","tag-bacon","tag-barley-groats","tag-estonia","tag-onion","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/2188","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=2188"}],"version-history":[{"count":4,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/2188\/revisions"}],"predecessor-version":[{"id":2194,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/2188\/revisions\/2194"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/2190"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=2188"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=2188"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=2188"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}