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tamarind rice ( Puliyodharai )
ingredients
- Rice - 1 cup
- Cashewnut - 4
- Gingelly oil - 2 tbl. sp.
- Groundnuts - 10
- Tamarind sauce - 3 tbl. sp.
method of preparation
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cook rice and spread on a plate to cool.
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Sprinkle a pinch of turmeric powder and gingelly oil over the rice.
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Add fried cashewnuts and groundnuts.
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Pour enough of the tamarind sauce and curry leaves. Mix well.
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Add salt to taste, if required.
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If more sesonings ( mustard, black and bengalgram dhal ) are required, fry seperately and add.
tamarind sauce preparation
( Pulikaichal)
ingredients
- Tamarind - a big lime size
- Fenugreek - 1 tsp.
- Salt - 3 tsp.
- Red chillies - 6
- Blackgram dhal - 1 tsp.
- Bengalgram dhal - 1 tsp.
- Mustard - 1tsp.
- Asafoetida - a bit
Coconut rice | Lemon rice | Tomato rice | Curd rice | Tamarind rice | Rice noodles
method of preparation
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Soak tamarind in water and extract about 1/2 litre of thick juice.
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Fry fenugreek seeds to reddish without oil.
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In a little oil fry 3 red chillies. Powder the chillies with fenugreek and salt.
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Heat about 2 -3 tbl. sp. of gingelly oil and fry mustard, rest of the chillies, asafotida and dhals.
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Pour the tamrind juice.
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Add a pinch of turmeric powder.
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Boil over a slow fire.
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Now add the fenugreek and chilli powder stir constantly.
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When the sauce has thickened it will not be sticky.
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Now remove from the fire.
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