TAMARIND RICE(Puliyogare)

THIS IS ONE OF THE SPICY  AND AUTHENTIC RECIPE OF INCREDIBLE INDIA…..

INGREDIENTS:

• 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 – 4 cups
• Salt to taste
• Cooked rice-3 cups

MASALA POWDER:

• Coriander Seeds – 3 tbsp
• Channa Dal – 2 tsp
• Red Chillies – 1 or 2
• Fenugreek Seeds – 3 to 4 (optional)
• Sesame Seeds – 1 tbsp(optional)

PREPARATION:

1. 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.
2. Make a paste out of the tamarind and pour it into the pan along with 1/2 glass of water,salt and turmeric powder,and some more oil.
3. 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.
4. Roast the powder ingredients except the sesame seeds and grind to make a course powder.
5. Now mix the roasted powder,tamarind gravy(pulikachal)to the rice and mix thoroughly.
6. Make a separate powder out of the sesame seeds and sprinkle over the puliogare(Tangy tamarind rice) and mix well, just before serving!
7. 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.