Puliyogarae (Tamarind Rice)

105

Puliyogarae is an Iyengar speciality.

Puliyogarae (Tamarind Rice)

Servings 8 servings
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes

Ingredients

  • Rice : 2 cups
  • Tamarind paste : ½ cup
  • Coriander Seeds (Dhania) : ½ cup
  • Cumin seeds (Jeera) : 1 tablespoon
  • Black Pepper : 1 tablespoon
  • Mustard seeds (Rai, Sasve) : 1 teaspoon
  • Fenugreek (Methi) : 1½ teaspoons
  • Sesame Seeds (Til) : 1½ tablespoons
  • Red Chillies : 6 – 8
  • Dry coconut : ½ cup
  • Jaggery or Brown Sugar : 2 tablespoons
  • Asafoetida (Hing) : ¼ teaspoon
  • Turmeric (Haldi, Arshna) : ½ teaspoon
  • Curry Leaves : 10 – 15 leaves
  • Chana Dal : 1½ teaspoons
  • Urad Dal : 1½ teaspoons
  • Peanuts or Cashews : ½ cup
  • Vegetable Oil : 4 tablespoons
  • Salt to taste

Instructions

  • Cook rice as you normally would and allow it to cool a little.
  • Shallow fry coriander seeds, red chillies, black pepper, fenugreek, mustard, cumin seeds and sesame seeds with a little oil. Add dry coconut at the end. Fry to a golden brown. Dry grind into a powder (masala).
  • In a pan, heat about 4 tablespoons of oil. Add mustard. After the mustard pops, add chana dal and urad dal. After the dals are light brown, add Asafoetida (hing), curry leaves and turmeric.
  • Add tamarind paste, jaggery (brown sugar), salt and the masala powder. Cook this until it becomes like thick chutney.
  • Shallow fry peanuts separately in 1 tablespoon of oil. Mix the paste and peanuts with the rice.
  • Toss well and serve hot.
Calories: 300kcal
Course: Recipe
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