Saturday, September 10, 2011

Puliyogare / Tamarind rice


Cooked Rice - 2 Cups
Tamarind - lemon sized
Fenugreek seeds - a few
Green Chilles - 2 Nos
Groundnuts - one handful

Tumeric powder - 1/4 tbsp
Red chilly(karnataka chilly) - 2 nos

To Saute:

Gingely oil - 4 tbsp
Mustard - 1/2 tbsp
bengal gram - 1/4 tbsp
Urad dhal - 1/4 tbsp
Jeera - 1/4 tbsp

Asafoetida - a pinch
Curry leaves - a few

1. Soak the tamarind in a 1 & 1/2 glass of water.

2. Dry roast the fenugreek and powder it.
3. Put oil in a kadai, add asafoetida, mustard, bengal gram, urad dhal, jeera, curry leaves, green & red chilles and ground nuts. Saute untill the groundnuts are fried.
4. Now pour the tamarind extract to the above and add tumeric, jaggery and salt to this.
5. Allow it to boil until the tamarind extract becomes thick.
6. Turn off the flame. Puliyogare mix is ready
7. Place the rice in a bowl and add 1 tbsp of gingely oil to it. Add puliyogare paste to it and mix well. Now add fenugreek powder and mix.

Garnish with coriander leaves

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