Friday, 1 September 2017

Tamarind Rice( Puliyodharai/ Pulihora/ Puliyogare)


Ingredients:
  • Raw Rice: 1 cup
  • Tamarind : 1 Lemon sized ball (Soaked in hot water for 1/2 hour and extract juice)
  • Salt: to taste
  • Haldi: 1/2 tsp (optional)
  • Jaggery/ Brown sugar: 1/2 tsp- 1 tsp
  • Oil: 2-3 tbsp
  • For Spice powder: (Dry roast and grind)
    • Coriander seeds: 1 tbsp
    • Fenugreek seeds: 1/4 tsp
    • Cumin seeds: 1/2 tsp
    • Sesame seeds: 1 tbsp 
  • For Seasoning/ Tadka:
    • Roasted peanuts: 4-5 tbsp (I also used sunflower seeds for nutty flavor)
    • Curry leaves: a few
    • Red chillies: 2-3
    • Hing: 1/2 tsp
    • Fenugreek seeds: 1/4 tsp
    • Urad dal: 1-2 tsp (soaked in water for 1/2 an hour)
    • Chana dal: 1-2 tsp (soaked in water for 1/2 an hour)
    • Mustard seeds/ Rai: 1 tsp
    • Green chilli: 1-2 (chopped)
    • Sambar pwd: 1-2 tsp (optional)
Method:
  • Cook rice with 1/2 tsp salt and 1 tbsp oil. (Make sure the rice is not overcooked)
  •  Spread it on a plate and let it cool. 

  • Spice powder: Dry roast all the ingredients of spice powder and grind them.
  • Preparing Tamarind paste:
    • Heat oil in pan. Add rai. Let it splutter.
    • Add hing, curry leaves, green chilli, chana dal, urad dal, fenugreek seeds, red chillies and Sambar pwd. Let them cook for 1-2 mins. Add roasted peanuts and sunflower seeds.
    • Add tamarind extract and spice powder (to your taste).
    • Mix well and let it thicken a bit.





  • Mixing tamarind paste with Rice:
    • Take a wide pan/ kadai.
    • Add rice and spread it.

    • Add tamarind paste and mix well.
    • If needed -> add more salt, spice powder and tamarind paste.
  • Cover and Let it rest for 15-20 mins.
  • Ready to serve.


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