Wednesday, 5 December 2012

Puliyogare (Tamarind rice)

'Puliyogare' is a South Indian rice preparation made usually with leftover rice. Its a easy preparation if you have the 'Puliyogare' masala ready at home. Just add rice to the masala and the rice is ready to eat...Its that easy !!!

3 tbs white til (sesame seeds)
3 tbs dhania seeds (coriander seeds)
5-6 dry red chillies
1 tbs methi seeds (fenugreek seeds)
7-8 peppercorns
2 tbs kadipatta leaves
1 tbs jaggery
1 tsp hing (Asafoetida)
salt as per taste

For Rice preparation
2 tbs Peanuts
1 tbs chana dal
1 tbs urad dal
1 tbs kadipatta
Oil for frying (making tadka/ tempering)

  1. Soak 2 cups of tamarind in warm water for 1 hour. Extract the juicy pulp with your hands.We will need 2 cups of this pulp for this recipe.
  2. Dry roast white til, dhania seeds, dry red chillies, methi seeds, peppercorns, hing and 1 tbs kadipatta. Roast till golden brown. Make a powder in a food processor. 
  3. Heat a non stick pan and add the oil. Add the extracted tamarind pulp and the dry powder (step 2) to this pulp. Add jaggery to this pulp and keep stirring continuously till the pulp starts to leave oil from the sides.
  4. Put off the gas and let this mixture cool down completely (This is your puliyogare masala which can be stored in an airtight container for about a month)
  5. Heat oil in a pan, add peanuts, chana dal, urad dal and kadipatta. Add 2 tbs of the puliyogare masala and pre cooked rice to this tempering. Stir well. Add salt if required.

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