Ingredients:
- Tamarind - 1 lemon size ( large, approx 70 gms )
- Rice - 1 Cup ( cooked , make sure the strands are seperate )
- Salt - to taste
- Sesame Oil ( Gingelly Oil ) - 4 tblspn
For Powder:
- Coriander Seeds - 1-1/4 tblspn
- Fenugreek - 1/2 to 3/4 tspn
- Sesame Seeds ( white ) - 1 tspn
- Dry Red Chilli - 4 nos
For Seasonings:
- Mustard seeds - 1-1/2 tspn
- Bengal gram dal ( kadalai paruppu ) - 3 - 4 tspn
- Roasted Peanut - 100gms
- Split Urad Dal - 1/2 tspn
- Dry red chilli - 4 - 5 ( break the chillies with the finger )
- Asafoetida Powder - 1/2 tspn
- Turmeric Powder - 1/2 tspn
- Curry leaves - few nos
Method:
- Cook the rice as separate strands and cool it ( add 2 tspn of oil to the rice mix and keep it aside )
- Soak the tamarind in hot water for 30 to 45 mins or until it becomes soft and tender
- Take 2 cups of thick juice from the tamarind without any clumps and keep it aside
- Fry the ingredients for powder separately in empty pan except dry red chilli ( for red chilli add 1/4 tspn oil and fry ) and powdered it
- Heat oil in kadai, add mustard seed after it burst add split, urad dal, bengal gram dal, when dals turns golden brown add broken red chillies, roasted peanut, turmeric powder and asafoetida powder and saute it for few minutes, after that add curry leaves
- Then add tamarind juice and mix well
- Allow it to boil till it becomes thick, then add grinded powder, salt and keep it in low flame for 2 mins and switch off the stove
- To cup of cooked rice add the required quantity of puliyodharai and mix well
- Serve the tasty and spicy puliyodharai with vadams or fried pappad.
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