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PULIYOGARE RICE (Tamarind Rice)

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Ingredients

1 cup Rice (Daawat Super Rice or Long Grain) (washed and soaked for 20-30 minutes)
5 cups Water (for cooking the rice)
1/2 tsp Turmeric powder
as per taste Salt for cooking rice
1 tsp Fenugreek Seeds (Methi Dana dry and roasted
2 tsp White Sesame Seeds (dry roasted until golden)
1 tsp Cumin Seeds (Jeera) dry roasted
3 tsp Oil (mustard or sesame oil works well)
1.5 tsp Mustard Seeds
1/2 tsp Hing (Asafoetida)
1 tbs Dry Chana Dal
1 tbs Urad dal
1/4 cup Raw Peanuts
2 tbs Cashew Nuts
3-4 Dry Red Chillies
2-3 Fresh Green Chillies
1/2 tsp Turmeric powder for paste
as per taste Salt
few Curry leaves
1 tsp Jaggery
2-3 tsp Sesame Fenugreek powder (the powder prepared from dry roasting the spices)
2 tsp Tamarind Pulp (from soaking 100 gm of tamarind in 1/4 cup hot water)

PULIYOGARE RICE (Tamarind Rice)

  • Medium

Ingredients

  • 1 cup Rice (Daawat Super Rice or Long Grain)
    (washed and soaked for 20-30 minutes)
  • 5 cups Water
    (for cooking the rice)
  • 1/2 tsp Turmeric powder
  • as per taste Salt
    for cooking rice
  • 1 tsp Fenugreek Seeds (Methi Dana
    dry and roasted
  • 2 tsp White Sesame Seeds
    (dry roasted until golden)
  • 1 tsp Cumin Seeds (Jeera)
    dry roasted
  • 3 tsp Oil
    (mustard or sesame oil works well)
  • 1.5 tsp Mustard Seeds
  • 1/2 tsp Hing (Asafoetida)
  • 1 tbs Dry Chana Dal
  • 1 tbs Urad dal
  • 1/4 cup Raw Peanuts
  • 2 tbs Cashew Nuts
  • 3-4 Dry Red Chillies
  • 2-3 Fresh Green Chillies
  • 1/2 tsp Turmeric powder
    for paste
  • as per taste Salt
  • few Curry leaves
  • 1 tsp Jaggery
  • 2-3 tsp Sesame Fenugreek powder
    (the powder prepared from dry roasting the spices)
  • 2 tsp Tamarind Pulp
    (from soaking 100 gm of tamarind in 1/4 cup hot water)

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Steps

1
Done

To prepare the rice, take 1 cup Rice - I have taken Daawat Super Rice which long grain and fluffy, wash it properly, soak for 20-30 minutes.
2
Done

Now in a pot, take 5 cups of water, bring it to boil, add soaked rice, 1/2 tsp Turmeric powder and salt as per the taste. Cook on a medium to high flame till rice is almost 80% cooked.

3
Done

Strain the rice and then spread it on a plate and let it cool down.
4
Done

In a kadhai dry roast 1 tsp Fenugreek Seeds (Methi Dana), 2 tbs White Sesame Seeds and 1 tsp Cumin Seeds (Jeera), till you get golden color in sesame seeds.
5
Done

Take it out and let it cool down.
6
Done

Once it cools down, make a fine powder of it.
7
Done

Next in a kadhai, 3 tbs oil. Into that 1.5 tsp mustard seeds, 1/2 tsp Hing.
8
Done

Once the mustard seeds crackle, add 1 tbs dry chana dal and 1 tbs Urad Dal.
9
Done

Let them fry in oil, till you get golden color.

10
Done

Then add 1/4 cup raw peanuts, 2 tbs cashew nuts, 3-4 dry red chillies and 2 or 3 fresh green chillies, 1/2 tsp Turmeric powder, salt per taste, a few curry leaves - Mix everything well. Let it cook for 5-7 minutes on slow flame.
11
Done

Then add 2 tbs Tamarind pulp (soak 100 gm Tamarind in 1/4 cup hot water and squeeze pulp and strain it), 1 tbs Jaggery, and add 2-3 tsp sesame fenugreek powder as prepared earlier.
12
Done

Mix everything, cover with a lead, let it cook on a slow flame for 5-7 minutes or till oil gets separated from sides.
13
Done

Mix this tamarind paste into the rice with soft hands. Enjoy.

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