Vendaiya keerai pulisundal (Rice with fenugreek leaves and tamarind extract) - Preparation time 15 mins
Mom used to make pulisundal occasionally. She used to tell me to take when it is not very hot because it will taste good only when in is warm. I like only the taste of hot pulisundal. I made slight twist in the usual pulisundal and tried. It came out well so i am sharing that recipe to you.
Ingredients:-
Raw rice - 1 cup (roast rice till it become slightly puffed and the colour is changed)
Tamarind paste - 1/2 tsp (or tamarind juice from goose berry sized tamarind ball )
Salt - to taste
Turmeric - 1/4 tsp
Mustard - 1/2 tsp
Urad dhal - 1 tsp
Bengal gram dhal - 1 tsp
Red chili - 4 (split into 1 inch pieces)
Fenugreek leaves - 1 cup (cleaned and chopped)
Water - 2.5 cup (same cup which you used to measure rice)
Sesame oil - 1 tbsp
Sambhar powder - 1/2 tsp
Preparation method:-
In a kadai roast the raw rice till the rice becomes white and slightly puffed. Keep this aside.
Heat kadai. Add sesame oil, mustard to splutter, Urad dhal and bengal gram dhal and roast to golden color, add red chili.
When chili is brown add fresh fenugreek leaves and roast.
Add the sambhar powder, turmeric, salt and sortae for few seconds. Add tamarind water extracted from the tamarind with the measured water (2.5 cup)
When it comes to boil, wash the roasted raw rice and add to the boiling puli thani or tamarind spice juice.
Now remove the kadai and transfer the content to a vessel.
Pressure cook this for 4 whistle and simmer for 5 to 10 mins.
Switch off the flame and leave pressure cooker to cool. When pressure is released transfer to a serving bowl.
This will be hot and tasty dish. It will be tasty even when it is not hot. You can take this when you travel because it won't get spoiled for more hours.
Surely you will like this easy, healthy as we added fresh fenugreek leaves and tasty dish when you try in your kitchen.
Hope you all like my innovative dish.
Mom used to make pulisundal occasionally. She used to tell me to take when it is not very hot because it will taste good only when in is warm. I like only the taste of hot pulisundal. I made slight twist in the usual pulisundal and tried. It came out well so i am sharing that recipe to you.
Ingredients:-
Raw rice - 1 cup (roast rice till it become slightly puffed and the colour is changed)
Tamarind paste - 1/2 tsp (or tamarind juice from goose berry sized tamarind ball )
Salt - to taste
Turmeric - 1/4 tsp
Mustard - 1/2 tsp
Urad dhal - 1 tsp
Bengal gram dhal - 1 tsp
Red chili - 4 (split into 1 inch pieces)
Fenugreek leaves - 1 cup (cleaned and chopped)
Water - 2.5 cup (same cup which you used to measure rice)
Sesame oil - 1 tbsp
Sambhar powder - 1/2 tsp
Preparation method:-
In a kadai roast the raw rice till the rice becomes white and slightly puffed. Keep this aside.
Heat kadai. Add sesame oil, mustard to splutter, Urad dhal and bengal gram dhal and roast to golden color, add red chili.
When chili is brown add fresh fenugreek leaves and roast.
Add the sambhar powder, turmeric, salt and sortae for few seconds. Add tamarind water extracted from the tamarind with the measured water (2.5 cup)
When it comes to boil, wash the roasted raw rice and add to the boiling puli thani or tamarind spice juice.
Now remove the kadai and transfer the content to a vessel.
Pressure cook this for 4 whistle and simmer for 5 to 10 mins.
Switch off the flame and leave pressure cooker to cool. When pressure is released transfer to a serving bowl.
This will be hot and tasty dish. It will be tasty even when it is not hot. You can take this when you travel because it won't get spoiled for more hours.
Surely you will like this easy, healthy as we added fresh fenugreek leaves and tasty dish when you try in your kitchen.
Hope you all like my innovative dish.
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