Thursday, 19 December 2013

Puliyodharai Rice

Before moving to Bangalore ‘South Indian’ food for us was the once a week dosa / idli at Sagar Ratna restaurant . Ofcourse we had our occasional order of curd rice or south indian thali but most of it was eating outside. Beside idli sambhar  we hardly attempted cooking this cuisine at home. Once we moved to Bangalore and also because of this blog which has motivated me to try out new things , I am beginning to experiment with the food from the four wonderful south of india.

I have already shared Kaikari Ishtew on this blog, which now is a family favourite and make it atleast once in a week.  Today I am sharing Tamrind rice recipe , a popular tamil dish, i specially love it for its tangy flavors.  There are few variation of this recipe, i followed one from the famous blog Sailu's Kitchen . My family is not very fond of Gingelly oil so i replaced it with sunflower oil and removed peanuts, since i am allergic to the same.

Additionally i also made large batch of Puliyogare Powder Mix (also available in store , but taste infinitely better if you make  at home) and have now stored in a air tight container, it makes the whole process a lot simpler  & faster for next time around.



Ingredients 

For Puliyogare Powder Mix (good for 6-8 portions)

Coriander seeds - 3 tablespoons
Fenugreek seeds - 1 table spoon 
Cumin seeds - 1 table spoon 
Sesame seeds (white) - 2 tablespoon 
Curry leaves - about 20 (better if slightly dried)
Black pepper - 1 tablespoon 
Red chili - 3/4 (more if you prefer spicier)
Split Bengal Gram /Chana Dal - 1 1/2 table spoon 
Split Black Gram (husked) / Urad Dal - 1 table spoon 

Roast all ingredients on medium flame (preferably cast iron skillet) or any heavy bottom pan for 8-10 minutes. Keep checking the temperature to ensure non of these burn.

Transfer it in a blender and once cool enough , blend into fine powder.

You would need about a tablespoon of this powder for 2 people portion, store the rest in airtight container in a cool dry place.



Ingredients for Rice

White rice (cook till almost done)
Tamarind  paste - 1 large teaspoon, I used  Dabur homemade tamarind paste, else you can soak tamarind in warm water for half an hour and extract pulp.
Jaggery / Gur - 1/2 teaspoon (1 small coin shape)
Mustard seeds -1/3 teaspoon
Split Bengal Gram /Chana Dal - 1  tea spoon 
Split Black Gram (husked) / Urad Dal - 1 tea spoon 
Deseeded Red chilli - 1 
Turmeric powder - 1/3 teaspoon
Salt to taste 
roasted groundnuts - 1 tablespoon 
cooking oil - 1 large tablespoon.
Curry leaves - 5-6 leaves 

Method 

Cook rice in plain water till almost done (90-95%), spread rice on a cool surface and mix salt and little bit oil.

Heat cooking oil in the pan,  trun heat to medium , add mustard seeds and curry leaves, let it splutter for 10 seconds

Add chana dal & Urad dal, let it fry for a minute or so till it becomes deep golden.

Add red chillies, tamarind paste, jaggery, turmeric powder and turn heat to low, cook this mix on low heat for about 8 - 10 minutes, add water if the mixture thickens.

Add salt to the mix, at this stage it should be a medium paste like consistency.

Turn off the heat now.

Add 1 table spoon of Puliyogare Powder Mix.  Mix well. 

Now add rice to this mixture, mix well (fold it instead of mixing vigorously so rice doesn't break)

Add roasted peanuts on top.

You can serve it immediately or leave it for half an hour or so for the flavor to develop further.








P.S. Keep tasting on each stage to adjust the 'spiciness' per your preference.