Puliyodharai |TamarindRice recipe |Variety Rice
Puliyodharai (Tamarind Rice)
Ingredients
For Masala powder:
1.Chana dal - 1 tsp
2.Urad dal - 1 tsp
3.Peppercorns - 1/4 tsp
4.Fenugreek seeds - 1/4 tsp
5.Sesame seeds - 1 tsp
6.Coriander seeds - 2 tsp
7.Red chili - 5 no
8.Asafoetida powder - 1/4 tsp
For Tamarind mix:
1.Tamarind ball
2.Water
3.Ginger oil - 3 tbsp
4.Mustard seeds - 1 tsp
5.Chana dal - 1 tsp
6.Urad dal - 1 tsp
7.Peanuts
8.Red chili - 3 no
9.Asafoetida powder - 1/4 tsp
10.Curry leaves
11.Turmeric powder - 1/2 tsp
12.Salt
13.Jaggery
14.Cooked rice
Method:
1.Take a saucepan, add 1 tsp of chana dal, 1 tsp of urad dal, 1/4 tsp of peppercorns, 1/4 tsp of fenugreek seeds, 1 tsp of sesame seeds, 2 tsp of coriander seeds, 5 red chili.
2.Dry roast till you get golden brown colour. Keep the flame on medium.
3.Turn off the stove and mix with 1/4 tsp of asafoetida powder.
4.Let it cool and grind it to a fine powder.
5.Soak 1 ball of tamarind in 2 cups of water for an hour and mash it well with water and strain it in a glass jar to remove the pulp and clean puree.
6.Take a wide saucepan, add 3 tbsp of ginger oil.
Temper the ingredients - add 1 tsp of mustard seeds, 1 tsp of chana dal, 1 tsp of urad dal, a handful of peanuts, 3 red chili, 1/4 tsp of asafoetida powder, few curry leaves, 1/2 tsp of turmeric powder. Mix well.
7.Now, pour tamarind puree into the pan. Boil this on a medium flame for 10 minutes till it thickens.
8.Season it with salt, a piece of jaggery and ground masala powder.
9.Boil it on medium-low flame for 10 minutes till the oil separates.
10.Keep on low flame for 5 minutes and turn off the stove.
11.Tamarind mix is done.
Mix with the cooked rice and serve it with appalam or pickle.
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