Preparation Time - 20 mins
Cooking Time - 15 Mins
Serves - 3 to 4 Persons
Ingredients:
Cooked Rice - 1 Cup
Salt - As required
Jaggery - 1 spoon
Tamarind - 1 lemon size
Tumeric Powder - 1/4 teaspoon
For Grinding:
Coriander Seeds (Malli) - 2 spoon
Urad Dal (Ulunthu) - 2 spoon
Curry Leaves - 10 leaves
Fenugreek Seeds - 1/2 spoon
Red Chilli - 5
For Seasoning:
Gingelly Oil - 2 spoons
Curry Leaves - 10 leaves
Mustard Seeds (Kaduku) - 1 spoon
Channa Dal - 1 spoon
Urad Dal - 1 spoon
Peanuts - 1/2 cup
Red Chilli - 5 pieces
Method:
In a vessel, Add water and Soak the tamarind. After some time Extract the juice and keep aside.
Heat the Kadai and Add in urad dal, Fenugreek seeds, Coriander seeds and Curry leaves and keep it aside.
Add a spoon of oil in a kadai and fry the red chillies without burning.
Take the fried ingredients and blend into powder.
Now in kadai, Add the gingelly oil and mustard seeds. Add the channa dhal, Peanut and fry until golden brown colour.
Add the Turmeric powder, Curry leaves and add the tamarind extract, turmeric and salt.
Let the mixture boils till the raw smell of the tamarind goes off.
Add the grinded mixture into kadai and cook it in a low flame until it becomes thick.
Finally add the jaggery and then switch off the flame.
Add cooked and cooled rice to a mixing bowl.
Serve and enjoy. :)
Pictorial:
Take the fried ingredients and blend into powder.
Now in kadai, Add the gingelly oil and mustard seeds. Add the channa dhal, Peanut and fry until golden brown colour.
Add the Turmeric powder, Curry leaves and add the tamarind extract, turmeric and salt.
Let the mixture boils till the raw smell of the tamarind goes off.
Add the grinded mixture into kadai and cook it in a low flame until it becomes thick.
Finally add the jaggery and then switch off the flame
Add cooked and cooled rice to a mixing bowl.
Serve and enjoy. :)
Tags:
#TempleStylePuliyodharai
#TamarindRice
#SouthIndianSpecial
#VarietyRice
#SaranKitchenHut
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