Saturday, 13 October 2012

How to Make Puliyodharai?

Tamarind rice (Puliyodharai) is another easy to cook menu, which has a tangy taste and lasts for a long time without refrigeration. Mostly working mothers use to cook this item to compensate their fast moving schedule. Lets see how to make simple Tamarind rice.

Tamarind rice (Puliyodharai)

  • 500g of raw rice
  • 6 tsp of bengal gram
  • 8 red chilly
  • 1 tsp of coriander seed
  • 2 tsp of white or black gingili seed
  • 10 clove of garlic
  • 1 ladle of gingili oil
  • 1/4 tsp of mustard seed
  • 1/4 tsp of turmeric powder
  • 1/4 tsp of asafoetida powder
  • Curry leaves
  • Salt as needed

  • Boil the rice and set aside.
  • Roast coriander seed, 3 tsp of bengal gram, gingili seed and 4 red chillies in a pan without oil and cool it and dry grind in the mixture jar.
  • Heat oil in a pan and add mustard seed, 3 tsp of bengal gram, 4 red chillies,turmeric powder, asafoetida powder and curry leaves.
  • Add extract of tamarind and salt. Allow it to boil, reduce the flame and cook it for 15 minutes.
  • Remove from the fire and mix the tamarind gravy,boiled rice and the chilly powder together gently.
  • Garnish it as you wish.
  • Now the tasty puliyodharai is ready.

The best side dish for this puliyodharai are thick coconut chutni, pakoda or brinjal tamarind gravy.
Note: The boiled rice should be non-sticky.

No comments:

Post a Comment