Tamarind rice - preparation time 25 minutes
My favourite recipe while traveling. When we travelled to granny's place for summer holidays in train, mom used to make pulisadam, curd rice, idli and thengai thogayal. We really enjoyed the train journey with yummy food and other snacks which will come in train (like guava, jack fruit, cucumber,etc). We had a very good practise in our home i.e. not to take any outside cooked snack or food.
After several years when I travelled to onsite trip mom several time packed tamarind rice and gave. When I land and settle down first thing is to share this with friends, colleague and enjoying the yummy pulisadam in onsite. Even if we go to any level our taste for food don't go. We can find happiness and peace in each and every small thing. Be happy and healthy.
Ingredients:-
Tamarind juice - mix 2 table spoon of tamarind paste in water or extract juice from tamarind and keep (goose berry size)
Red chili - 4 or 6 (split each into 2 piece. you can increase chilies if you want)
Urad dhal - 2 tsp
Mustard seed - ½ tsp
Sesame oil - 2 tbsp
Fenugreek (Venthayam) seed - ¼ tsp
Split Channa dhal - 2 tsp
Salt - to taste
Oil - 3 tbsp
Ground nut - 1 tbsp
Turmeric powder - ¼ tsp
Sambar powder - ½ tsp (optional to give additional flavour)
Jaggery/Sugar - 1 tbsp
Curry leaves - 10 to 15 leaves finely chopped
Cooked rice - 2 cup/200gms of rice and cool it in large bowl. Carefully spread with fork so the rice is not mashed / broken.
To roast and ground:-
Dhania - 2 tsp
Red chili- 1 (remove the seeds if you don't want the rice to be spicy)
Channa dhal - 1/2 tsp
Pepper - 4 or 5
Fenu greek seed - 1/4 tsp and even less if you are going to garnish with fenugreek seed.
Dry roast the above roast and ground ingredients till nice aroma comes. In a mixer, grind the puliyodarai powder ingredients coarsely.
Preparation method:-
Heat the tawa/kadai in low flame with oil & mustard seed. Once mustard splutters add the dhal and roast till dhal becomes light brown.
Add fenugreek seed, chili, curry leaves, turmeric, tamarind juice (optional sambar powder), jaggery and salt. Boil till it becomes thick (oil will come over the gravy if the gravy is cooked well).
Take the rice and add gravy according to your taste. The gravy might be more so, add required amount. You can keep the gravy and use for 2 days
You mix using fork or your clean hand (only after washing your hand) along with the pulisadam powder.
To get the texture of pulisadam you have to garnish the rice with 1 tbsp of hot sesame oil.
In a tawa add 1/2 tsp of oil, mustard seed, bengal gram, urad dhal and ground nut.
Add one after another for roasting when mustard seed splutter. Roast to golden brown and mix with pulisadam.
You can add few more chopped fresh curry leaves to bring added flavour.
My favourite recipe while traveling. When we travelled to granny's place for summer holidays in train, mom used to make pulisadam, curd rice, idli and thengai thogayal. We really enjoyed the train journey with yummy food and other snacks which will come in train (like guava, jack fruit, cucumber,etc). We had a very good practise in our home i.e. not to take any outside cooked snack or food.
After several years when I travelled to onsite trip mom several time packed tamarind rice and gave. When I land and settle down first thing is to share this with friends, colleague and enjoying the yummy pulisadam in onsite. Even if we go to any level our taste for food don't go. We can find happiness and peace in each and every small thing. Be happy and healthy.
Ingredients:-
Tamarind juice - mix 2 table spoon of tamarind paste in water or extract juice from tamarind and keep (goose berry size)
Red chili - 4 or 6 (split each into 2 piece. you can increase chilies if you want)
Urad dhal - 2 tsp
Mustard seed - ½ tsp
Sesame oil - 2 tbsp
Fenugreek (Venthayam) seed - ¼ tsp
Split Channa dhal - 2 tsp
Salt - to taste
Oil - 3 tbsp
Ground nut - 1 tbsp
Turmeric powder - ¼ tsp
Sambar powder - ½ tsp (optional to give additional flavour)
Jaggery/Sugar - 1 tbsp
Curry leaves - 10 to 15 leaves finely chopped
Cooked rice - 2 cup/200gms of rice and cool it in large bowl. Carefully spread with fork so the rice is not mashed / broken.
To roast and ground:-
Dhania - 2 tsp
Red chili- 1 (remove the seeds if you don't want the rice to be spicy)
Channa dhal - 1/2 tsp
Pepper - 4 or 5
Fenu greek seed - 1/4 tsp and even less if you are going to garnish with fenugreek seed.
Dry roast the above roast and ground ingredients till nice aroma comes. In a mixer, grind the puliyodarai powder ingredients coarsely.
Preparation method:-
Heat the tawa/kadai in low flame with oil & mustard seed. Once mustard splutters add the dhal and roast till dhal becomes light brown.
Add fenugreek seed, chili, curry leaves, turmeric, tamarind juice (optional sambar powder), jaggery and salt. Boil till it becomes thick (oil will come over the gravy if the gravy is cooked well).
Take the rice and add gravy according to your taste. The gravy might be more so, add required amount. You can keep the gravy and use for 2 days
You mix using fork or your clean hand (only after washing your hand) along with the pulisadam powder.
To get the texture of pulisadam you have to garnish the rice with 1 tbsp of hot sesame oil.
In a tawa add 1/2 tsp of oil, mustard seed, bengal gram, urad dhal and ground nut.
Add one after another for roasting when mustard seed splutter. Roast to golden brown and mix with pulisadam.
You can add few more chopped fresh curry leaves to bring added flavour.
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