Tamarind rice also popularly known as Pulihora or Puliyodhara or Chitrannam is a common rice preparation in South Indian cuisine The tamarind rice or pulihora tastes sour, spicy hot and salty all at the same time.
Ingredients
4 cup boiled rice for 5
1 tbsp channa dal
1/4 tsp chilli powder
2 number chopped gr chilli
1 tsp coriander powder
1 tsp cumin powder
1 springs curryleaves
1 pinch fenu greekseeds
1 pinch hing
1/2 tsp mustardseeds
1 tbsp oil
2 tbsp raw peanuts
3 piece red chilli whole
1 tbsp sesame seed powder (optional)
1 cup Tamrind juice
1/4 tsp turmeric
• DIRECTIONS:-
• Heat the oil in the pan and add the whole red chillies.let the chillies to fry for few seconds
• then add the mustard seeds. once the chillies are fried they are no longer hot but get a milder taste.
• When the mustard seeds splutter add the fenugreek seeds. Now add the chana dal and peanuts and cook them properly
• on medium flame without burning them. Then add the curry leaves, chopped green chillies and hing.
• Then add the turmeric, as Haldi gives the colour to the rice add enough turmeric.
• Then add the tamarind juice to it and add the dry masalas red chilli powder, coriander powder and cumin powder.
• Let the gravy cook till the oil oozees out for 10 to 12mins.while the gravy is cooking in absorbing the juices
• toast the sesame seeds and crush them and once the gravy is ready to add the powder to it and cook it for another 15mins.
• check the seasonings and add salt.
• Then take your cooked rice and add the tamarind gravy to it mix it and enjoy.
You can make this gravy ahead of time and store it in the refrigerator and mix it with cooked rice whenever you want.
Ingredients
4 cup boiled rice for 5
1 tbsp channa dal
1/4 tsp chilli powder
2 number chopped gr chilli
1 tsp coriander powder
1 tsp cumin powder
1 springs curryleaves
1 pinch fenu greekseeds
1 pinch hing
1/2 tsp mustardseeds
1 tbsp oil
2 tbsp raw peanuts
3 piece red chilli whole
1 tbsp sesame seed powder (optional)
1 cup Tamrind juice
1/4 tsp turmeric
• DIRECTIONS:-
• Heat the oil in the pan and add the whole red chillies.let the chillies to fry for few seconds
• then add the mustard seeds. once the chillies are fried they are no longer hot but get a milder taste.
• When the mustard seeds splutter add the fenugreek seeds. Now add the chana dal and peanuts and cook them properly
• on medium flame without burning them. Then add the curry leaves, chopped green chillies and hing.
• Then add the turmeric, as Haldi gives the colour to the rice add enough turmeric.
• Then add the tamarind juice to it and add the dry masalas red chilli powder, coriander powder and cumin powder.
• Let the gravy cook till the oil oozees out for 10 to 12mins.while the gravy is cooking in absorbing the juices
• toast the sesame seeds and crush them and once the gravy is ready to add the powder to it and cook it for another 15mins.
• check the seasonings and add salt.
• Then take your cooked rice and add the tamarind gravy to it mix it and enjoy.
You can make this gravy ahead of time and store it in the refrigerator and mix it with cooked rice whenever you want.