PULIYOGARE RICE (TAMARIND RICE)

This is a traditional South Indian recipe and this is a rice item. This dish is mainly prepared during festivals and poojas. This is served as prasadam in some of the South Indian Temples. This is very delicious and tasty. There are many methods of preparing Puliyogare. I am going to show you the easiest way of preparing this dish. I am preparing dry masala for Puliyogare. Let’s see the preparation of Puliyogare.  

INGREDIENTS 

  • Rice (Sona Masoori) – 200 grams (around 1 cup) – you can use any type of rice
  • Cooking Oil – 1 1/2 Table spoon
  • Mustard Seeds – 1/4 Tea spoon
  • Chana dal – 1 Tea spoon
  • Udad dal – 1 Tea poon
  • Groundnuts (small size) – 1 small cup (or 2 table spoon)
  • Hing – One pinch
  • curry Leaves – 8-10 leaves
  • Red chillies – 2 for seasoning
  • Salt – 1 1/2 Tea spoon
  • Sugar – 2 Tea spoon
  • Grated Dry Coconut – 1 small cup

INGREDIENTS FOR PULIYOGARE MASALA

  • Coriander seeds (Dhaniya) – 2 Table spoon
  • Split Bengal gram (Chana dal) – 2 Table spoon
  • Black gram (Udad dal) – 2 Table spoon
  • Fenugreek Seeds (Methi) – 1 Table spoon
  • Til (Sesame seeds) – 6 Table spoon (3 times the quantity of Dhaniya we are using)
  • Red chillies (Bydagi chilli) – 8
  • Lime salt – 2 Tea spoon

If you don’t want to use lime salt, you can use tamarind pulp. Clean the pulp and separate them. Make them into small pieces and dry roast them until they get krispy. Grind it to a fine powder and use it instead of lime salt.

PREPARATION

  • Wash the rice with plane water and pour it into a pressure cooker or electric rice cooker. Add 2 1/2 cups of water and leave it to soak for 10 minutes. Soaking rice for 10 to 15 minutes before cooking helps in softening the cooked rice. If you are using pressure cooker, place the cooker on low flame. It will take hardly 10 minutes to whistle twice. Remove the cooker from heat and leave it to cool down. Mean while, we will prepare masala for puliyogare.
  • Place a frying pan on medium heat and pour til in it. Roast it until it starts leaving aroma or gets brown colour. Take out roated til to a plate. After 5 -10 minutes, grind it coarsely and keep it separately.
  • Roast chana dal, udad dal, methi, dhaniya separately until they get golden brown colour. Mix them together and roast them along with red chillies for 2 minutes. After 15 minutes, grind the roasted ingredients together coarsely. Add til powder and lime salt to it and blend them together so that all the ingredients mix well. Now Puliyogare masala is ready, you can store it in a dry bottle. It can be used for several times.
  • Place a small frying pan on medium heat. Pour oil into it, add mustard seeds to it and wait until they split. add chana dal, groundnuts and udad dal, one by one to it, stir it continuously until they get brown. Add curry leaves, red chillies (cut into small pieces) and hing to it. Remove from the heat.
  • Spread cooked rice in a wide bottomed bowl. sprinkle salt, sugar, grated dry coconut and 2 table spoon of puliyogare masala over it. Pour heated oil with all ingredients over it evenly. close the bowl with lid for 15 minutes. Remove the lid and mix the rice thoroughly with the help of a spoon. You can use salt and puliyogare masala according to your taste. Puliyogare is ready to serve. You can serve it hot or cold. Even it is a very good item for picnic.

 

 

 

 

 

 

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