Puliyodharai / Puliyogare (Tangy South Indian Tamarind Rice)

Puliyodarai has a unique taste and no doubt that there are many fans for this tangy rice. The tangy and spicy Temple style puliyodharai with the hotness of chillies, flavour of spices and sesame oil and with the crunchiness of the dals and groundnuts gives a divine taste.....

CLICK HERE FOR MORE RECIPES OF RICE VARIETIES SUITABLE FOR LUNCH BOX

Ingredients for making Kovil Puliyodharai Paste:

Tamarind an orange size (Soak it in warm water and extract the thick pulp of it)

Salt 3 tb spoons

Jagerry a large goose berry size

Turmeric powder 2 tea spoons

Sesame oil 150 ml

For seasoning:

Mustard seeds 2tea spoons

Urad dal 1 tb spoon

Chana dal 1 tb spoon

Groundnut 2 tb spoons

Red chillies 10

Hing powder 1 tea spoon

For Spice Powder:

Coriander seeds 2 tb spoons (Roast till the colour changes)

Sesame seeds 1 tb spoon (Roast till they get splutter)

Fenugreek 2 tea spoons (Roast till the colour changes to dark brown)

Curry leaves 15

Red chillies 12 to 15

Dry roast the above ingredients one by one separately and after they get cooled grind them to coarse powder together and keep aside.

How to make the Puliyodharai Paste?

Heat a heavy bottomed broad pan with the Sesame oil. Add the seasoning items given one by one. After the dals roasted well add the turmeric powder and red chillies. Then add the hing powder. Now add the extracted tamarind juice and salt.

Allow them to boil well till the quantity becomes less than half . Now add the ground spices and jagerry. Keep the flame in medium and boil. When the gravy thickens oil is separated switch off the stove.

For making Pulidharai:

Whenever you want to make Puliyodharai take required quantity of boiled rice and allow it to cool in a broad vessel. Add sesame oil on it. Put the required quantity of the paste into it and mix gently with a ladle. Add fresh curry leaves and serve.

Bhojana Recipes 1/28/2015

January 28, 2015

Puliyodharai / Puliyogare (Tangy South Indian Tamarind Rice)

Puliyodarai has a unique taste and no doubt that there are many fans for this tangy rice. The tangy and spicy Temple style puliyodharai with the hotness of chillies, flavour of spices and sesame oil and with the crunchiness of the dals and groundnuts gives a divine taste.....

CLICK HERE FOR MORE RECIPES OF RICE VARIETIES SUITABLE FOR LUNCH BOX

Ingredients for making Kovil Puliyodharai Paste:

Tamarind an orange size (Soak it in warm water and extract the thick pulp of it)

Salt 3 tb spoons

Jagerry a large goose berry size

Turmeric powder 2 tea spoons

Sesame oil 150 ml

For seasoning:

Mustard seeds 2tea spoons

Urad dal 1 tb spoon

Chana dal 1 tb spoon

Groundnut 2 tb spoons

Red chillies 10

Hing powder 1 tea spoon

For Spice Powder:

Coriander seeds 2 tb spoons (Roast till the colour changes)

Sesame seeds 1 tb spoon (Roast till they get splutter)

Fenugreek 2 tea spoons (Roast till the colour changes to dark brown)

Curry leaves 15

Red chillies 12 to 15

Dry roast the above ingredients one by one separately and after they get cooled grind them to coarse powder together and keep aside.

How to make the Puliyodharai Paste?

Heat a heavy bottomed broad pan with the Sesame oil. Add the seasoning items given one by one. After the dals roasted well add the turmeric powder and red chillies. Then add the hing powder. Now add the extracted tamarind juice and salt.

Allow them to boil well till the quantity becomes less than half . Now add the ground spices and jagerry. Keep the flame in medium and boil. When the gravy thickens oil is separated switch off the stove.

For making Pulidharai:

Whenever you want to make Puliyodharai take required quantity of boiled rice and allow it to cool in a broad vessel. Add sesame oil on it. Put the required quantity of the paste into it and mix gently with a ladle. Add fresh curry leaves and serve.