Puliyogare | Tamarind Rice
a popular rice preprationin South Indian states like Karnataka, Andhra Pradesh and Tamilnadu.
Servings 1
Ingredients
For Puliyogare powder
- 1 tsp Split black lentils (Udad dal)
- 1 tsp Split Bengal gram (Channa dal)
- 2 tsp Coriander seeds (dhaniya)
- 1tsp Mustard seeds (Rai)
- 1 tsp Cumin seeds (Jeera)
- 2 to3 Dry Red Chillies
- ½ tsp Whole black pepper (kali mirch)
- ¼ tsp Fenugreek seeds (methi seeds)
- 1tsp Sesame seeds (til)
- 3 tbsp Grated dry coconut
For Puliyogare rice
- 4 cups Cooked rice
- 1 tbsp Oil
- tsp Mustard seeds (Rai)
- 1 tsp Split black lentils (Udad dal)
- 1 tsp Split Bengal gram (Chana dal)
- ½ tsp Asafoetida (hing)
- 1 Dry red chilly
- 1tsp Turmeric
- Few curry leaves
- 3 tbsp Peanuts
- A large lemon sized ball of Tamarind
- 2 to 3 tsp Jaggery (grated)
- 1 cup Water
- Salt as per taste
Instructions
- Soak tamarind and jaggery in 1 cup water for30 minutes. Keep aside.
- Heat a pan. Add few drops of oil.
- Add udad dal, chana dal, coriander seeds, mustard seeds, cumin seeds, dry red chillies, black pepper, fenugreek seeds and sesame seeds. Roast till they turn aromatic. Keep aside.
- Add grated dry coconut and roast for few seconds.
- Allow all the roasted ingredients to cool down
- Transfer the roasted ingredients to a mixer jar and blend to a fine powder.
- Keep the spice powder (puliyogare powder) aside.
- Heat oil in a pan.
- Add peanuts and saute.
- When it starts changing colour, add mustard seeds, dry red chilli, curry leaves, udad dal, chana dal, hing androast it till the dals turn golden in colour.
- Mash and squeeze the tamarind, jaggery mixture. Strain and and add the tamarind jaggery water.
- Mix well and allow it to cook on slow flame.
- Add turmeric, puliyogare powder and salt and mix it well.
- You can add alittle water if required and let it cook on a slow flame for few seconds.
- Now,add the cooked rice and mix it well with the masalas. Serve hot.