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Q: Recipe for Puliyodharai (Tamarind rice Tamilian style)
-- Anonymous, USA 01/08/04
 
A:

Source: n/a

Puliyodharai (Tamarind rice Tamilian style)

One of Tamil Nadu popular rice dishes, Puliodharai is a tangy form of tamarind rice. It is also called 'Puliogare' in Kannada and with a slight variation 'Pulihora' in Telegu. This a great dish for lunch box and big South Indian parties.

Preparation time ([days] hrs:min): 00:20

Cooking time ([days] hrs:min): 00:30

No. of servings: 8

List of ingredients:

  • Ingredients:
  • 4 cups basmati rice  
  • For making dry powder:
  • 5 tsp dhaniya seeds (coriander seeds)  
  • 2 tsp jeera (cumin seeds)  
  • 1/4 tsp methi (fenugreek seeds)  
  • 1/4 tsp black pepper  
  • For the paste:
  • 2 tbsp tamarind paste  
  • 1 tsp salt  
  • 1/2 tsp rasam powder  
  • 1/4 tsp turmeric powder  
  • 1/2 tsp brown sugar (or use jaggery)  
  • For seasoning:
  • 3 tbsp oil  
  • 1 tsp mustard seeds  
  • 1 tsp channa dal  
  • 1 tsp urad dal  
  • 2 tsp peanuts (groundnuts)  
  • 1 tsp curry leaves  

Cooking procedure:

Method: Dry roast the above ingredients (for dry powder) and make a fine dry powder in a mixer or blender.

Cook the rice in a rice cooker. Use the ratio 1 cup rice to 1.5 cup water. After rice is cooked, spread on a large platter and allow to cool.

In a saucepan, mix the tamarind paste with 1/2 cup water. Boil this mixture. Add salt, 1/2 tsp Rasam powder and 1/4 tsp Turmeric powder to this mixture and continue boiling for 6 minutes. Then add 1/2 tsp brown sugar. Boil for another 2 more minutes. Then add the dry powder and mix well. Keep boiling until this mixture becomes thick. Then keep aside.

In another pan, 2 tbsp oil and add mustard seeds and the rest of the seasoning ingredients. When the two dals turn light red, pour this seasoning over the cooled rice. Add the above tamarind mixture to the rice, add salt if needed and mix well. Make sure when you mix you mix gently so that the rice grains do not break. Serve hot.

Storage Tips:

Tastes best when fresh. If refrigerated, re-heat.



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