Wednesday 1 February 2012

Pulliyogare..(tamarind rice)

cooked rice - as per requirement

For the puliyogare paste:
Mustard seeds - 1/4 tsp
Curry leaves - 1 stalk
Red chillies - 4 nos
Urad dal - 1 tbsp
Channa dal - 1 tbsp
Sesame seeds - 1 tbsp
Ground nuts - 1 tbsp
Asafoetida - 1/2 tsp
Turmeric powder - 1/4 tsp
Chilly powder - 1tsp
Jaggery grated- 1 tsp
Dry coconut grated(kobri/kopra) - 1 tbsp
Thick tamarind extract - 1 cup
salt for taste
oil for cooking( I used about 1/2 cup)

Fried in 1 tbsp oil and ground to paste:
Urad dal - 1 tbsp
Channa dal - 1 tbsp
Groundnuts - 1 tbsp
Sesame seeds - 1 tbsp
Dry red chillies - 6 nos
Coriander seeds - 1 tbsp

1st fry urad dal, channa dal until light brown, then add ground nuts, sesame seeds, chillies and coriander seeds in 1 tbsp oil and stir fry for 3 min. Cool and grind to smooth paste (do not add water) and keep aside. In a kadai, add enough oil (about 1/2 cup), splutter mustard seeds, add urad dal, channa dal and fry till they turn light brown. Add curry leaves, red chillies, sesame seeds, groundnuts, asafoetida, turmeric powder, chilly powder and give a good stir. Add ground paste and stir for a min. Now add salt and thick tamarind extract continue to cook until the oil separates (stir in between well). Finally add grated dry coconut, jaggery and check for salt again, add if required. Now the puliyogare paste is ready. Add cooked rice and mix well. Serve hot or cool.

This paste can be prepared before hand in large quantity and can be stored in the refrigerator for about 3 months

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