• Preeti Shridhar

Puliyodharai

When you don't want to make fried rice or masala Bhat with left over rice ,please try this crowd pleaser. Puliogare aka tamarind rice.

If you have the puliogare Powder in your pantry, this gets ready in a jiffy. I am sharing the recipe for the puliogare Powder also. It stays good for 6 months. Best is to keep it in the fridge.

You can adjust the quantity of tamarind paste as per your taste.

If you want it spicier, add some chili powder also.



Ingredients


Cooked Rice 2 cups

Oil  1 tbsp

Puliogare Powder 2 tbsp

Tamarind paste 1 tbsp

Cashews 6

Asaefotida a pinch

Mustard seeds 1/2 tsp

Red Chili 1 broken into 2

Chana Dal 1 tsp

Urad dal 1 tsp

Curry leaves 8

Salt to taste

Chopped coriander 1 tbsp


Method

  1. Heat oil in a pan.

  2. Fry cashew until golden. Remove on plate.

  3. In the same oil add asaefotida, mustard seeds, red chili and curry leaves.

  4. Stir for 30 seconds.

  5. Now add tamarind paste  and puliogare Powder and salt

  6. Stir fry for a minute.

  7. Tip in rice and carefully mix everything so that rice is coated with the masala.

  8. Be careful so as not the break the rice.

  9. Take and adjust salt, spices and tamarind.

  10. Serve warm garnished with fried cashews and chopped coriander.


Puliogare Powder


Coriander seeds 2 tbsp

Fenugreek Seeds 1 tbsp

Peppercorn 1 tbsp

Cumin Seeds 1 tbsp

Sesame seeds 1/2 cup

Method

  1. Dry roast sesame seeds and keep them aside.

  2. Now dry roast the spices.

  3. Once cool, grind the spices .

  4. Once the powder is almost fine  add sesame seeds and grind further to get a fine powder.

  5. Store in a glass bottle. Stays fresh for 2 months.



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