 |
| Tamarind Rice |
Tamarind Rice / Puliyodharai / Puliyogare / Pulihora is a sour sweet, spicy and nutty combination added to a rice variety. This is such an eternal comfort dish that it is prepared in South-India for every important occasion, be it festivals or in temples as Neiyedyam or Prasad. This rice variety is without the addition of onions and garlic, which some people prefer to take during their fast or festivals.
Tamarind rice is balanced by adding jaggery to the the pulpy tamarind and combining with variety of normal spices to give a right taste combination. The tamarind rice is then infused with the seasoning of mustard seeds, curry leaves and red chilies. Groundnuts / peanuts gives the extra crunchy taste to the rice, which adds value to the health too.
Ingredients for tamarind pulp:
1. Raw Rice - 1/2 kg (two and half cups)
2. Tamarind - 100 gram
3. Sesame seeds / Til - 2 tsp.
4. Groundnuts - 1/2 cup
5. Jaggery - 2 tbsp.
6. Dry coconut powder - 1/4th cup
7. Turmeric / haldi - 1/4 tsp.
8. Coriander powder / dhania powder - 1/4th tsp.
9. Chilly powder - 1/4th tsp.
10. Oil - 1/2 tsp.
11. Salt to taste
For Tempering / Tadka ingredients:
1. Oil - 5 tbsp.
2. Mustard seeds - 1 tbsp.
3. Bengal gram / Channa dal - 1 tbsp.
4. Black gram / Urad dal - 1 tbsp.
5. Fenugreek / Methi seeds - 1 tsp.
6. Dry red chilies - 4 to 5 (tear into half)
7. Curry leaves - handful
8. Asafoetida / Hing - 2 pinches
Cooking Method:
1. Wash and soak the rice in water for about 15 minutes. Soak the tamarind in 1 1/2 cup warm water for around 10 minutes.
2. Meanwhile dry roast the fenugreek /methi seeds and powder them. Powder the raw sesame seeds too keeping both aside separately for later use.
3. Cook the rice until done and such that each grain is separated. Once done spread the rice on a plate to cool.
4. Now extract the pulp from the soaked tamarind and discard the waste.
5. To this tamarind pulp, add salt, chilly powder, coriander powder and turmeric powder. Heat 1/2 tsp of oil and pour this tamarind pulp and cook them until a pulpy texture is attained for about 15 minutes on a medium flame. Finally before switching off the flame, add jaggery, powdered sesame seeds and dry coconut powder, and mix them.
6. In another pan, heat 1/2 tsp of oil and roast the peanuts / groundnuts until light golden and pour them on the rice.
7. In the same pan, heat the remaining oil. Add mustard seeds, and once this splutters, add Black gram/ Urad dal and Bengal gram / Channa dal and allow them to change its color to light golden. Now add asafoetida, curry leaves, fenugreek / methi powder and red chilies and pour them on the rice.
8. Now combine the prepared tamarind pulp with the rice, mixing slowly with the help of the hand without breaking the rice.
 |
| Pulihora |
You might also like:
 |
| Bobatlu/Puran poli/Obattu |
 |
| Kayi Holige |