Directions: |
Directions:1. Boil the rice (For 1 cup rice, pour 1.5 Cup water) and cool it aside after done. Add little bit of salt and 1 tbsp ghee 2. In a pan , roast fenugreek seeds and Mustard seeds on low flame till it turns aromatic. 3. After they cool down in 5 mins, put them in a blender, add a stem of curry leaves, garlic and make them into a fine mixture 4. In the same pan, add remaining ghee , after it gets heated, add cumin seeds, mustard seeds, green chili, red chili , curry leaves, cashews and peanuts 5. Add asafoetida now and roast the ingredients till golden brown 6. Add turmeric and salt and saute for about 5 mins 7. Add Tamarind paste and lower the heat 8. Keep sauteing the ingrediants till the tamarind paste leaves all water and turns to a thick paste 9. Add little bit of oil 10. Add this whole mixture into the coolen rice and Mix the rice until all rice gets the flavour of the mixture 11. Garnish with some roasted cashews and curry leaves 12. Serve while hot or cold |
Personal
Notes: |
Personal
Notes: This is a recipe dating back to old times of Hindu tradition from South of India. It's a common food blessing in the temples and a huge favourite for all age grouped people.
Pulihors/Puliyogare/Tamarind rice is one thing thats connected to the roots of India and Hindu culture..
I make it very often even after moving to US and This recipe is a go to when guests come over or there is any festival.
We can also store the tamarind paste mixture for almost a month or so in a refrigerator, so when feel tired or lazy, take out the paste, mix with rice and Enjoy!!!! :)
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