Wednesday, August 01, 2007

Pulihora - Tamarind Rice

An Andhra preparation of the tamarind rice, that my friend prepares so well and she has so graciously shown me, step by step how she prepares this rice.

Ingredients

3 cups - Raw rice ( Use : Sona Masuri, Basmati or Long grain rice )

Seasoning

2 tbsp - Mustard seeds

1/4 cup - Urad dal

1/4 cup - Chana dal

1/4 cup - Peanuts

6 to 8 - Whole dried red chili

1 tsp - Turmeric powder

1 big yellow lemon size - Tamarind

1/4 to 1/2 tsp - Hing

2 to 3 sprigs - Curry leaves

1 cup - Oil

Salt to taste

Method

1 ) In the first step, cook the rice and then spread out in a big plate to cool a bit.




2 ) Second step is to Season. Heat oil in a pan and fry the whole red chillies. Take it off the oil and set aside. Then add chana dal, peanuts, urad dal and fry on medium low heat. Then add mustard and after mustard pops, add curry leaves, hing and take off the stove.


3 ) Thirdly, pour the seasoning onto the cooked rice.
Then to make the tamarind paste, extract thick tamarind paste from the tamarind by adding little by little water and squeezing out a thick tamarind juice. Now cook the extracted juice till it thickens to a semi-thick concentrated paste. Add salt to taste when cooking the tamarind juice.



4 ) Add the cooked tamarind paste to the cooked rice. Now mix the rice well with the seasoning and the tamarind paste. Mix thoroughly and then serve.



Variations to this recipe

  1. If you like mustard flavor, you can add a little mustard paste to the rice and mix well. Take 1 tsp mustard seeds and make a paste with little water. Crush with a mortar and a pestle.
  2. Sesame seeds can be dry roasted and powdered. Add the powder to the rice and mix well.

Now if you want to make this rice with ready made Puliogare powder -

1) Follow the first step to cook the rice.

2 ) Then follow the second step to season. At the end of the seasoning, add 3 to 4 tbsp of ready made puliogare powder into the oil, before taking off the stove.

3 ) Pour the seasoning onto the cooked rice and mix thoroughly. If you need more sour and tangy taste, add 2 to 3 tbsp of lemon juice to the rice and mix.

JFI for the month of Sept, is hosted by the lovely sharmi of Neivedyam, who has a array of mouth water recipes to feast on. Rice is the chosen ingredient and i am sending in Pulihora as my entry for this event.

23 comments:

Asha said...

Pravs,this is my favorite rice dish ever! Thanks for your version,I love it!:)
Do you know JFI is rice this month at Sharmis? Send this to her,you will be the first one!:)

Richa said...

ur step by step pics look so appetizing :) mustard seed paste is a new idea for me.

Tee said...

Yummy looking Pulihora! love the full bodied taste it has.

TBC said...

I love tamrind rice.
I like the way you have left your mark on the red chilli!

bhags said...

Yesterday I had made tamarind rice, but it was not half as good as this seems from the pics....

Suganya said...

Yr spicy signature on the spicy chilli looks cute.

Sharmi said...

those pics sure look nice. my hubbys favorite. give it to him every day he will have no regrets.

RP said...

Wow! A customized chilli! :)
The rice looks great.

Sukanya Ramkumar said...

This is my fav.....Lovely looking recipe....Mouth watering....

parvathy said...

I prepared it,it's very good........everyone liked it.....

Sig said...

oh looks yummy pravs... I've only made it with readymade powder... but yours look so much better... And love the simply spicy logo on the chiili :D

sunita said...

The rice looks sooo good...very nice entry :)

Hima said...

Love it when my mom makes it. Though I make it often it does not taste the same as my mom makes it. Good entry and thanks for reminding my mom's recipe once again.

Anonymous said...

hi,

very nice website and i am so happy that u r from sydney. i too stay in sydney, i wanted to try so many ecipes from your website. have some clarifications.

where do u get goat brain and goat meat to prepare some of your recipe like brain fry?

where do u get jackfruit in sydney?

hoping to get reply from u, as i have been trying to get goat meat from past 6 months the time i came here but i have never got address. hope u will help me out

Pecos Blue said...

Looks good. I also found black chickpeas at Devon in Chicago so I will try the other recipe.

Pravs said...

hi Anonymous : Sorry i won't be able to help you out with this,Since i live in USA and not in sydney.
Do try my recipes and let me know if you like them.

Mona said...

hi pravs, loved ur blog. and came upon it while browsing net. I luv pulihora, and one of my frd back in India used to make tat for me, i was missing it and didnt know the recipe. but i know now and will try it soon. Thnx for the recipe.

www.monaafzal.wordpress.com

anusharaji(www.talimpu.com) said...

thats cool post
am hungry now
mom grinds mustard seeds(dry) without water and add it at end....it enhances the taste for sure.
its called avapettadam.
did u ever try that way?

Pravs said...

Hi Anusharaji : No i have not tried,dry mustard powder...thanks for suggesting. I will try that next time.

Nags said...

i love love love LOVE the way u have labelled ur copyright on those dishes. how do you do that??

glad i hopped here too.. totally blogrolling you :) will be back!

Anh said...

This looks really delicious! I will try this recipe. Thanks for sharing.

Pearlsofeast said...

Pravs, this is simply superb,I had eaten this rice at my friends house and was dying t make it. Thanks for sharing. Love the way u have shown.

Anu said...

Puliogare looks very inviting:)

I have posted my version of Pulikachal recipe in my blog. Do visit my blog in ur free time. Would be happy to receive ur comments :)