Tamarind Rice / Puliyogare

 

Puliyogare / Puliyodharai / Tamarind Rice is a tangy - spicy south indian rice variety, Which is very famous south indian variety food and great travel food. If you are going for picnic or long journey and need food that can stay fresh without being refrigerated, then puliyogare is a right choice. 

After Lord balaji, only puliyodarai comes in mind whenever I think about perumal kovil... The puliyodarai is served in perumal kovil, will taste divine and nothing can beat the taste... This is a traditional South Indian Tamil Brahmin recipe... This is a fool proof recipe which even beginners can try with confidence... 

So I hope that you must try this yummy recipe and comments about the recipe...

Preparation time : 10 mins 

Cooking time : 25 mins

Serve - 3 to 4

Recipe category : variety rice 

INGREDIENTS :

Cooked raw rice - 1 cup

Thick Tamarind extract - 1/2 cup

Gingelly oil - 2 tbspn

TO TEMPER :

Mustard seeds - 1/2 tspn

Dry chilli - 2 (broken)

Curry leaves - few

Tamadind powder - 1/4 tspn

Asafoetida - 1 pinch

Roasted peanuts - 2 tbspn

FOR ROAST AND GRIND :

Channa dal - 1 tbspn

Sesame seeds - 1 tspn

Coriander seeds - 1/2 tspn

Dry chilli - 10

Garlic - 1 clove

Urad dal - 1/2 tspn

Fenugreek seeds - 1/4 tspn

Method :

• Dry roast the ingredients given the table "TO ROAST AND GRIND".
• When it is cool, powder it finely in a mixer..
• In a pan add seaseme oil and to temper it by adding mustard seeds, broken chilli, curry leaves and add in ground powdered masala...
• Then add in salt, turmeric powder, a pinch of asafoetida and give a mix..
• Add tamarind extract and simmer the flame and let this boil for few minutes till the raw smell goes off and the mixture reach the correct consistency..
• Cook the rice and allow to cool... mix it to the paste and mix it evenly...
• Now it's ready and you can pack this for travel or lunch box for kids...

NOTES :

1. The puliyogare mix can be stored in the fridge for a week to 10 days..
2. But always use a dry spoon to take it.. never use wet hands...

PICTORIAL :

Take masala ingredients

Dry roast it in a pan

For 2 mins

Add to the blender and make it powder

Like this

You can store the powder for 1 week

Heat a pan with oil add in mustard

Add in dry chilli

Add in curry leaves

Add ground powder

Add in asafoetida and turmeric powder

Add in salt

Roast well

Now add in tamarind pulp

Simmer it for 5 mins

And add roasted peanut

Now it became a correct consistency

Add in cooked rice

Mix evenly

Serve it in a plate

Enjoy..