Tamarind Rice | Puliyogare

One of the popular variety rice is puliyogare or tamarind rice and comes in many version which is customized to each community.   Today sharing with you all tamil style of puliyogare along with how to make pulikaichal which we can store and use as and when required.  Puliyogare is also a good choice to carry while travelling and it's doesn't get spoil soon like other rice recipes.  Do try and let me know how you liked it.

Ingredients:  

For Pulikaichal (tamarind gravy)

Tamarind  - 1 small lime size

Turmeric - 1/4 tsp

Asafetida/Hing - a pinch

Jaggery/Sugar - 1/4 tsp

Peanuts - 2 tbsp

Curry leaves - 1 sprig

Salt - to taste

Water - as required ( I used 1 cup)

For Tempering:

Sesame/Cooking oil - 2 tbsp

Mustard Seeds - 1 tsp

Red Chilies - 5 [ you can use more]

Channa Dal - 1.5 tbsp

Urad Dal - 1 tbsp

Asafetida - 1/4 tsp

Curry leaves - 1 sprigs

To Grind:

 

Channa Dal - 1 tbsp

Urad Dal - 1/2 tsp

Red Chilies - 2

Fenugreek Seeds/Methi - 1/4 tsp

Peppercorn - 5-6 [optional]

Method: 

1. Soak tamarind in warm water for 15 to 30 minutes and exact the juice. 

2. Meanwhile roast all the ingredients listed above in 'to grind' list one by one until golden brown with little oil, after it cools down ground it to fine powder, keep aside.

3. Roast the peanuts and remove skin, keep aside.

4. In a pan heat oil and add all the ingredients listed in tempering section in order, once mustard cracks and the dals become golden brown add tamarind juice, turmeric, salt, curry leaves, asafetida and mix well.

5.  Now add water (if your tamarind juice was thick, add more water) and make consistency similar to rasam and bring it to nice boil.

6. Once the gravy thickness and reduces to half (takes around 7-8 minutes in medium flame) add jaggery and the grounded powder. 

7. Once the powder is added the gravy becomes quite thick, boil for 2-4 minutes.  Adjust salt if required.

 (if your gravy becomes very thick then add little water and bring it to boil).

  

8.Off the flame and add peanuts, mix well.  The gravy will be very thick like pulp.

Once cool store in clean air tight container in fridge. 

To make Tamarind Rice ~ Puliyogare

Mix 1 cup cooked rice with  2-3 tbsp pulikaichal or how tangy you want it to be, also add 2-3 tsp of sesame oil.  Add salt if required. 

[I use less than 2 tbsp of pulikaichal for 1 cup of rice, I didn't add sesame oil as I don't have it]

Note:

~Always mix nice once it's cool down

~Cook rice in 1:2 rice:water ratio.  And after mixing the rice let it stand for half of hour  at least.

( I didn't read this before and I ate immediately :( ...never mind I still have the pulikaichal )

For DH, I mix the pulikaichal very tiny amount with rice and he liked it ...infact he didn't guess it's made of tamarind until I told him...so ya am happy :)

Have a good Day ~~

google.com, pub-8633747334629857, DIRECT, f08c47fec0942fa0