Puliyodharai – Tamarind Rice recipe – Variety Rice – Ventuno Home Cooking

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Puliyodharai (Tamarind Rice)

For Masala powder:
Chana dal – 1 tsp
Urad dal – 1 tsp
Peppercorns – 1/4 tsp
Fenugreek seeds – 1/4 tsp
Sesame seeds – 1 tsp
Coriander seeds – 2 tsp
Red chili – 5 no
Asafoetida powder – 1/4 tsp

For Tamarind mix:
Tamarind ball
Ginger oil – 3 tbsp
Mustard seeds – 1 tsp
Chana dal – 1 tsp
Urad dal – 1 tsp
Red chili – 3 no
Asafoetida powder – 1/4 tsp
Curry leaves
Turmeric powder – 1/2 tsp
Cooked rice

1.Take a saucepan, add 1 tsp of chana dal, 1 tsp of urad dal, 1/4 tsp of peppercorns, 1/4 tsp of fenugreek seeds, 1 tsp of sesame seeds, 2 tsp of coriander seeds, 5 red chili.
2.Dry roast till you get golden brown colour. Keep the flame on medium.
3.Turn off the stove and mix with 1/4 tsp of asafoetida powder.
4.Let it cool and grind it to a fine powder.
5.Soak 1 ball of tamarind in 2 cups of water for an hour and mash it well with water and strain it in a glass jar to remove the pulp and clean puree.
6.Take a wide saucepan, add 3 tbsp of ginger oil. Temper the ingredients – add 1 tsp of mustard seeds, 1 tsp of chana dal, 1 tsp of urad dal, a handful of peanuts, 3 red chili, 1/4 tsp of asafoetida powder, few curry leaves, 1/2 tsp of turmeric powder. Mix well.
7.Now, pour tamarind puree into the pan. Boil this on a medium flame for 10 minutes till it thickens.
8.Season it with salt, a piece of jaggery and ground masala powder.
9.Boil it on medium-low flame for 10 minutes till the oil separates.
10.Keep on low flame for 5 minutes and turn off the stove.
11.Tamarind mix is done.
Mix with the cooked rice and serve it with appalam or pickle.



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