THIS IS ONE OF THE SPICY AND AUTHENTIC RECIPE OF INCREDIBLE INDIA…..
Tamarind – 2 lemon sized balls
Sesame (Gingely) Oil – 5 to 6 tbsp
Mustard Seeds – 1/4 tsp
Curry Leaves – A few
Ground Nuts – 1/4 cup
Asafoetida – 1 pinch
Red Chillies – 5 to 6
Channa Dal – 1 tsp
Urad Dal – 1/4 tsp
Turmeric Powder – 1/2 tsp
Water – 2 cups
Salt to taste
Cooked rice-3 cups
Coriander Seeds – 3 tbsp
Channa Dal – 2 tsp
Red Chillies – 1 or 2
Fenugreek Seeds – 3 to 4 (optional)
Sesame Seeds – 1 tbsp(optional)
In a fry pan, heat some sesame oil and splutter the mustard seeds, red chillies, Asafoetida, curry leaves, Channa Dal and Urud Dal, ground nuts and fry until golden brown.
Make a paste out of the tamarind and pour it into the pan along with 2 glass of water,salt and turmeric powder,and some more oil.
Let the mixture cook well until the water becomes more than half of what you added and becomes a paste-like product with all oil well separated.This is the main ingredient in tamarind rice you can store this in refrigerator for2-3 weak.
Roast the powder ingredients except the sesame seeds and grind to make a course powder.
Now mix the roasted powder,tamarind gravy(pulikachal)to the rice and mix thoroughly.
Make a separate powder out of the sesame seeds and sprinkle over the puliogare(Tangy tamarind rice) and mix well, just before serving!
This is one of another variety dishes famous all over southern India.They usually prepare during occasions and traveling,as it can be kept in normal temperature for more than a day.
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