Puli in Tamil means Tamarind and Ogare means
Rice. Puliyodharai is also known
as huḷianna in some parts of Karnataka, puḷihora in Andhra Pradesh.
I have prepared this with freshly ground masala spices. You can prepare this dish instantly by tempering and adding chilli powder, coriander powder, tamarind paste with rice.
This rice variety will not spoil easily. Will keep fine for a day at
room temperature. Tamarind acts as a preservative. That is the prime reason this dish is
generally preferred for travels.
Now a days so many ready-to-make mixes are available. But no Puliogare ready mix can replace my Puliogare prepared with freshly ground spice mixture.
Now a days so many ready-to-make mixes are available. But no Puliogare ready mix can replace my Puliogare prepared with freshly ground spice mixture.
INGREDIENTS:
Rice- 1 cup
Tamarind- lemon size
Onion, chopped- ½
Green chillies-2
Salt- to taste
To Prepare Masala Powder:
Sesame seeds- 1 tablespoon
Red chillies-3
Coriander seeds- 1 ½ teaspoons
Urad dhal/ Black gram dhal- ½ teaspoon
Channa dhal- 1 teaspoon
Fenugreek/ methi seeds- ¼ teaspoon
To Temper:
Oil/ Sesame oil- 3 teaspoons
Mustard seeds- 1 teaspoon
Red chilli-1
Urad dhal- ½ teaspoon
Channa dhal- ½ teaspoon
Cashewnuts- 6 numbers
Peanuts- 4 tablespoons
Asafetida- pinch
Curry leaves- 1 sprig
PROCEDURE:
- Half cook the rice with salt and drain excess water. Soak the tamarind in ¼ cup of water.
- Dry roast sesame seeds and peanuts separately.
- Dry roast red chillies, coriander seeds, urad dhal, channa dhal, methi seeds and allow to cool. Grind this mixture with sesame seeds as a fine powder.
- Heat oil in a pan then add mustard seeds, dry red chilli, urad dhal, channa dhal and cashew nuts.
- When the mustard seeds crackles add onion and green chillies and cook till soft.
- Then add the roasted peanuts, asafetida and curry leaves. Then add the tamarind paste and salt; simmer and allow to become thick paste.
- Add the masala powder and immediately add the rice and mix well and put off the gas.
- Serve with Potato masala or papat.
- Note: Soak tamarind in less amount of water for a thick paste. otherwise you will have cook to reduce that as a thick paste.
- Add the ground Masala powder 75 percent and check the spice level. I feel you need little more add the whole lot.
Happy new year Lincy. . one of my favs
ReplyDeleteI Love tamarind rice :) its long time since I made, various reasons though!
ReplyDeleteSo nicely pictured and shown!! :)
Wow... Tamarind rice looks so perfect with texture and colour.Thanks so much for linking to my event.Looking for more..
ReplyDeleteSimply comfort food looks so inviting and Happy new year to you :) have a fabulous one
ReplyDeleteDid you make them using Basmati rice? Looks more rich, aromatic and flavourful. Love the way, you made them from scratch :)
ReplyDeleteYes dear made using Basmati Rice. But can be made with any rice variety.
DeleteMy all time favorite.Simple and easy when in short of time
ReplyDeleteThis rice is making my mouth water I am going to book mark it and try it out.Thankyou for linking it to Flavours of the world event .
ReplyDeleteVery well explained!
ReplyDeleteNeat pics n nicely explained.dat spice pdr is new to me.but sounds delicious..
ReplyDeleteMy fav dish in the whole world I can eat it everyday and that too 3 times in a day I am sucha great fan for this . I love it nicely done .
ReplyDeleteIts my favorite lunch dish. Love the colors.
ReplyDeleteLoved every bit of it....I am Sure it tastes the amazing....thanks fir linking at my event :-)
ReplyDeleteDelicious and lovely looking. Wonderfully prepared.*
ReplyDeleteChinese Restaurant in North Campus