Tamarind Rice ( Puliyogare) - 1 cup-265 Calories- Stepwise pictures & Video | Temple puliyodharai recipe


Tamarind Rice By


Cuisine Style: Tamilnadu, South India | Cooking Time: 15 to 20 min | To Serve: 4 | Take with: Any side dish | Type: Lunch, Kannum pongal festival special

Boil rice then let it cool. Soak tamarind for 5 min. Roast groundnut. Dry roast fenugreek seeds, coriander seeds, sesame seeds, peppercorns and dry red chilli. Let it cool & grind. Heat oil, add seasoned ingredients, groundnut & fenugreek powder. Add tamarind mixture let it boil till thickens. Add rice & ground powder mix well


Ingredients

  • Rice - 2 cups
  • Groundnuts - 3 tbsp
  • Sesame seed - 1 tbsp
  • Coriander seeds - 1 tbsp
  • Tamarind - 100 Grams or 1 lemon size
  • Mustard seeds - 1 tsp
  • Bengal gram -1 tbsp
  • Urad dal - 1/2 tbsp
  • Jaggery - 10 Grams or 1 1/2 tbsp
  • Turmeric powder- 1 tsp
  • Peppercorns-1 tbsp
  • Fenugreek seeds- 1 tbsp
  • Asafoetida - 1 tsp
  • Dry red Red chillies - 2 nos
  • Salt to taste
  • Curry leaves - 1 spring
  • Sesame oil - 3 tbsp
  • Water as needed

Preparation

  • Boil rice, spread over the plate let it cool to avoid stickiness
  • Soak tamarind in the water for 15 minutes and get thick extract.
  • Dry roast groundnut, let it cool & peel off the skin
  • Dry roast fenugreek, let it cool & grind.
  • Dry roast coriander seeds, peppercorns, sesame seeds & dry red chilli, let it cool & coarsely grind
  • Heat oil in a pan add mustard seeds let it crackle.
  • Add Bengal gram, urad dal, dry red chilli, curry leaves one by one.
  • Add groundnut saute
  • Add Asafoetida & turmeric powder.
  • Add fenugreek powder saute for 1 min.
  • Add tamarind extract & salt mix well let it boil till thickens.
  • Then add Jaggery and let it cook for 2 minutes.
  • Add rice & salt mix well
  • Add freshly ground powder and pour 1 tbsp sesame oil mix well
  • Keep it for sime time so that the rice will absorb the powder and gives nice texture.

Note

  • Keep the puliyogre for more than 6 hours so that rice will absorb powder mixes and tamarind and taste more. Avoid eating the puloyogre immediately.

Tip

  • Use black tamarind.

How this Tamararind Rice recipe is Unique?

  • The ground powder only adds the taste to the puliyogre. So dont forget to add it. Enjoy!

Temple style Puliyodharai / Puliyogare / Tamarind rice video

Temple style Puliyodharai video



Tamarind rice or Puliyodharai Step by step procedure & Pictures [Simple, Easy to make]

Tamarind pasteTamarind paste

Dry roasted fenugreekDry roasted fenugreek

Dry roasted coriander seedsDry roasted coriander seeds

Dry roasted sesame seedsGrated coconut

Dry roasted black pepperDry roasted black pepper

Dry roasted red chilliDry roasted red chilli

Add mustard, bengal gram, urad dalAdd mustard, bengal gram, urad dal

Add Asafoetida powderAsafoetida powder

Add turmeric powderTurmeric powder

Add dry red chilliAdd dry red chilli

Add Curry leavesCurry leaves

Add roasted peanuts [nilakadalai]peanut

Add tamarind pureeTamarind puree

Add sea salt mix wellAdd sea salt

Add jaggery & let it thickensAdd jaggery

Boiled riceBoiled rice

Spread the ricespread the rice

Add puliyodharai mixture, mix well without white riceAdd puliyodharai mix

Fully MixedFully Mixed

Add crushed dry red chilliAdd crushed dry red chilli

Add coriander powder [Freshly ground]Add coriander powder

Add fenugreek powder [Freshly ground]Godhumai kozhukattai

Add sesame powderGodhumai kozhukattai

Add gingelly oil mix wellGingelly oil

Temple puliyodharai is now ready [Ready to serve]Temple puliyodharai

Puliyogarepuliyogare


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Yield: 4

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