Passion ! Passion ! Passion….A life without passion is damn monotonous and spiritless. Passion adds colors and spices to life making it worthwhile. In it’s absence life is like ship without a captain. Passion leads you to set a goal and determination to chase it. The beginning is always the hardest, but don’t give up. Life rewards those who work hard at it. If you could not reach your expectations, don’t worry at all because you are left with the satisfaction that you tried.
Well, why I am penning about passion today? Because food blogging has become my passion now. Every day, every minute my mind is occupied with million things associated with this blog. Sounds great isn’t it?!!!!
Now back to normal food stuff…..
Tamarind rice which is popular as puliyogare is a wonderful rice dish oriented slightly towards tangy note but well blended with sweet, salt and spiciness. The flavor of sesame seeds and copra make it more aromatic. A perfect dish to carry while traveling and doesn’t need much time if you have puliyogare powder handy. Stay tuned for my post on puliyogare powder soon. Now read on today’s recipe.
Tamarind Rice Recipe | Puliyogare Recipe
Ingredients
- Rice- 1/2 cup
- Tamarind- Medium lemon sized
- Jaggery- 2tsp
- Peanuts- 3 tsp
- Salt- 1 tsp
- Puliyogare pudi- 4 tsp
Seasoning Ingredients
- Cooking oil- 4 tsp
- Mustard seeds- 1 tsp
- Split black gram lentil/urad dal- 1 tsp
- Split chickpea lentil/Chana dal- 1 tsp
- Curry leaves- Few
Instructions
Preparation
- Soak tamarind in 1/4 cup of water for about 10 mins. Extract thick juice discarding it's residue.
- Pressure cook rice as you do normally, but ensure the rice is not mushy. Cook such that grains are separate. Let it cool till use.
Method
- Heat kadai adding oil, mustard seeds, urad dal, chana dal and curry leaves. When mustard seeds sizzle and popup then add tamarind juice.
- As tamarind juice starts boiling, add peanuts, jaggery, salt. When jaggery dissolves completely, include puliogare powder to it.
- Puliyogare mix starts thickening, just then you need to switch off flame.
- Add cooked rice to the puliyogare mix and combine it well.
- Tamarind rice is ready, you can serve it with papad or just as is.
Note
- The rice should not be over cooked, the grains should be separate. Ensure it.
- You can use left over rice also to make this tamarind rice.
- Puliyogare taste should be on tangy side. If you don't like you can reduce it.
Meet you all with one more interesting recipe. Till then bye.
