Friday, October 12, 2007

Puliyogare ( Tamarind Rice)

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Puliyogare or Puliyodharai is a South Indian Rice Preparation. It is derived from the word 'Puli' meaning 'Sour' and is therefore also known as Tamarind Rice. The ingredients used provide varied taste to it, making it taste sour, salty, and spicy at the same time and so is a good stimulant for the taste buds.
My recipe is derived from my wife who in turn got it from her grandmom. It's so much easier these days though, as you get Puliyogare mix available in grocery stores, which makes it all the more easier to cook. But after trying this one out, it's not too difficult to cook one from scratch too. In my dish there were just two variations. No jaggery was added and I also used green chillies ( something they don't do in TamBram kitchen's. It was picked up from my neighbour who makes it with green chillies...the Andhra way).
Urad Dal (White Split Gram Beans ) -3 Tsp
Chana Dal ( Yellow Split Chickpeas) - 3 Tsp
Mustard Seeds (Rai) -2 Tsp
Fenugreek Seeds- 1/2 Tsp
Hing (Asafoetida) - 1 Tsp.
Red Chillies- 5-6
Turmeric Powder (Haldi)- 1 tsp

For The Tempering:
Green Chillies - 3-4
Mustard Seeds (Rai) - 2 Tsp
Curry Leaves - A Few
Urad Dal - 2 Tsp

Rice-2 Cups ( Already Cooked & cooled)
Peanuts-4 Tblsp
Gingelly Oil-9 Tblsp
Salt-To Taste
Tamarind - 1 cup

1. Soak tamarind in 2 cups of water for 6 hrs.
2. Strain juice and also pulp without fibre and seeds and keep aside.
3. Heat 6 tblsp Gingelly Oil in a pan.
4. Add in the Mustard Seeds. When they begin to crackle add in the Urad Dal, Chana Dal, Red Chillies, turmeric powder, fenugreek seeds and hing.
After a minute add in the peanuts.Cook for 5 minutes.
5. Add in the Tamarind juice.

Keep this watery mix on low flame and reduce till it becomes thick. ( Approx. 10-15 minutes) (Note: If you want to keep this mixture for later use, add in some more gingelly oil and store in airtight container. Keeps for a week or two)

6. In a separate wok, add 3 tblsp oil and heat. Add in the tempering ingredients (Mustard seeds, urad dal, green chillies, curry leaves).
7. Once the tempering ingredients have cooked, add in the rice and the mix that we made earlier and reduced.
8. Mix the peanut mixture, rice and tempering ingredients well.
9. Add in the salt and mix well.

10. Serve Hot.
Traditionally should be served with Avial but I like it plain with yoghurt too.


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