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.
Cooked Rice 2 cups
Oil 1 tbsp
Puliogare Powder 2 tbsp
Tamarind paste 1 tbsp
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
Heat oil in a pan.
Fry cashew until golden. Remove on plate.
In the same oil add asaefotida, mustard seeds, red chili and curry leaves.
Stir for 30 seconds.
Now add tamarind paste and puliogare Powder and salt
Stir fry for a minute.
Tip in rice and carefully mix everything so that rice is coated with the masala.
Be careful so as not the break the rice.
Take and adjust salt, spices and tamarind.
Serve warm garnished with fried cashews and chopped coriander.
Coriander seeds 2 tbsp
Fenugreek Seeds 1 tbsp
Peppercorn 1 tbsp
Cumin Seeds 1 tbsp
Sesame seeds 1/2 cup
Dry roast sesame seeds and keep them aside.
Now dry roast the spices.
Once cool, grind the spices .
Once the powder is almost fine add sesame seeds and grind further to get a fine powder.
Store in a glass bottle. Stays fresh for 2 months.