tamarind rice ( Puliyodharai )

ingredients

  • Rice - 1 cup
  • Cashewnut - 4
  • Gingelly oil - 2 tbl. sp.
  • Groundnuts - 10
  • Tamarind sauce - 3 tbl. sp.

method of preparation

  • cook rice and spread on a plate to cool.
  • Sprinkle a pinch of turmeric powder and gingelly oil over the rice.
  • Add fried cashewnuts and groundnuts.
  • Pour enough of the tamarind sauce and curry leaves. Mix well.
  • Add salt to taste, if required.
  • If more sesonings ( mustard, black and bengalgram dhal ) are required, fry seperately and add.

tamarind-rice image

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

  • Soak tamarind in water and extract about 1/2 litre of thick juice.
  • Fry fenugreek seeds to reddish without oil.
  • In a little oil fry 3 red chillies. Powder the chillies with fenugreek and salt.
  • Heat about 2 -3 tbl. sp. of gingelly oil and fry mustard, rest of the chillies, asafotida and dhals.
  • Pour the tamrind juice.
  • Add a pinch of turmeric powder.
  • Boil over a slow fire.
  • Now add the fenugreek and chilli powder stir constantly.
  • When the sauce has thickened it will not be sticky.
  • Now remove from the fire.

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