☺Hi friends..
WISHING YOU ALL A VERY HAPPY NEW YEAR..
MAY THIS NEW YEAR BRING LOVE..GOOD HEALTH AND HAPPINESS..
I was totally held up with lots of stuffs...so couldn't post any new recipe..
I made puliyodharai on newyear..I am sure you all would be surprised..ha..ha..haa..
don't be..because its my favourite..also my son..he loves it..
this recipe is from my mom.. as a child I would love to have puliyodharai with potato poriyal and pappad..mmmm its heavenly☺..
so lets start making it...I am sure many of you would be thinking puliyodharai is very difficult..we may not get the taste like our mom..etc.. don't worry.. the main trick is the dry powder which should be grinded.. this powder can be stored for 10-15 days in normal room temperature..so if you have the puliyodharai podi ready , then making puliyodharai is a piece of cake ( am I quoting a wrong example 😤 )
Ok anyway..what I meant was....it is really easy to make puliyodharai ..don't forget to check my notes at the end.
so lets get started..
PULIYODHARAI / TAMARIND RICE RECIPE
TO MAKE DRY POWDER
coriander seeds/ dhaniya - 3 tbsp.
fenugreek seeds (vendayam) - 1tbsp
dry red chillies - 4-5 medium size.
white sesame seeds - 4-5 tbsp.
black pepper - 1 tbsp.
TO MAKE TAMARIND PASTE
sesame oil (gingely oil / nallennai) - as required
2.let this items come to room temperature and grind it into a powder in a dry mixer jar.
this powder can be stored for 10- 15 days in room temperature.
after 30 mins using 2 cups of water get the tamarind pulp..
4. now add the gingely oil/ till oil to the kadai.. keep the flame in low because till oil gets heated soon and fry the entire ingredients in low flame. add rai/ kadugu to the oil..when it splatters add curry leaves
5. fry the curry leaves for few seconds and add the chenna dhall/ kadalai paruppu.
6. now coarsely grind the urid dhall/ ulundhu and add it to the kadai.
7.once the chenna dhall and curry leaves are nicely roasted add the red chillies to it and roast them till the chillies are nicely fried
8.once the chillies are nicely roasted add hing/asatafodia to it.
add the required amount salt also to it.
9. always keep the flame in low, as high flame would burn all the ingredients and it would spoil the taste..
after salt add turmeric/haldi powder to it and fry for a brief minute
be careful don't let the turmeric powder to get burnt..just fry for a brief minute.
10. after a minute add the tamarind water to it.. approximately 2 - 2.5 cups of water should be added to it.
11.now increase the flame and let the mixture boil in high flame.
12.now let the mixture boil for 10- 15 mins. and you will notice it will reduce in volume. also you will notice oil would have separated on the sides.
13. at this point add the jaggery to it.
14. after adding jaggery let it boil for another 10 minutes...
now its time to add the peanuts and the dry powder.i have dry roasted the peanuts. after adding the dry puliyodharai powder we will add the dry roasted peanut also.
now add 5-6 tbsp. of dry roasted powder or 1/4 cup of the dry roasted powder to the boiling mixture.
when adding the dry powder keep the flame in sim, as soon as adding the powder mix the mixture nicely so that the dry powder gets evenly mixed to the boiled tamarind mixture.
its very important to keep the flame in low so that the dry powder can be stired immidietly and mixed easily into a smooth paste..now you can see the dry spice powder is mixed to the tamarind mixture.
15. now once the powder is nicely mixed add the dry roasted peanut to the mixture.
16. after adding the peanut let the mixture boil for a minute or two.. and switch of the flame..
tasty, tangy and spicy puliyodharai is ready..when it comes to room temperature transfer it into a dry container . this can be stored in fridge for 15- 20 days.
this puliyodharai paste can be added to cooked and warm rice along with some till oil/gingely oil when needed.
NOTES:
1. roast the ingredients for dry powder in low flame, high flame will burn all the ingredients which will spoil the taste.
2.grind the dry powder and store in a air tight container. this can be stored upto a month.
3.while sauting for the puliyodharai also use a low flame.. until you add the tamarind water keep the flame in low.
4.it took 15-20 mins for the tamarind mixture to boil until the oil starts separating and the raw smell of the tamarind to disappear. after which only you can add the jaggery.
5. jaggery is very important as it gives a sweat and tangy flavor to the puliyodharai.
6.while adding the dry powder reduce the flame. if you add the dry powder when the mixture is boiling in high flame the powder will not get evenly mixed.it will result in the dry powder becoming a soggy ball in the boiling mixture..
7. I add the peanut in the end..some might add in the initial sauting stage, but adding at the end will keep it crisp rather than giving a boiled peanut taste.
8.transfer the contents only after it comes to the room temperature.transfer into a dry container for a long shell life.
9.to make tamarind rice always use raw rice. also soak the rice for atleast 30mins before cooking and cook in the ratio of 1 rice: 1.5 water.
this will give a fluffy rice. if the rice is too much cooked the puliyodharai may become soggy.
also while adding the paste to the cooked rice add 2-3 tbsp. of till oil to it..it will enhance the taste.
so I am sure its a easy recipe and give it a try...do let me know how it turned out..
if you have the dry powder ready puliyodharai will be ready in 30mins time..
so get going with the spicy tangy puliyodharai recipe..
I will be soon back with a new exciting recipe..until then its me..tata👋
WISHING YOU ALL A VERY HAPPY NEW YEAR..
MAY THIS NEW YEAR BRING LOVE..GOOD HEALTH AND HAPPINESS..
I was totally held up with lots of stuffs...so couldn't post any new recipe..
I made puliyodharai on newyear..I am sure you all would be surprised..ha..ha..haa..
don't be..because its my favourite..also my son..he loves it..
this recipe is from my mom.. as a child I would love to have puliyodharai with potato poriyal and pappad..mmmm its heavenly☺..
so lets start making it...I am sure many of you would be thinking puliyodharai is very difficult..we may not get the taste like our mom..etc.. don't worry.. the main trick is the dry powder which should be grinded.. this powder can be stored for 10-15 days in normal room temperature..so if you have the puliyodharai podi ready , then making puliyodharai is a piece of cake ( am I quoting a wrong example 😤 )
Ok anyway..what I meant was....it is really easy to make puliyodharai ..don't forget to check my notes at the end.
so lets get started..
PULIYODHARAI / TAMARIND RICE RECIPE
TO MAKE DRY POWDER
coriander seeds/ dhaniya - 3 tbsp.
fenugreek seeds (vendayam) - 1tbsp
dry red chillies - 4-5 medium size.
white sesame seeds - 4-5 tbsp.
black pepper - 1 tbsp.
TO MAKE TAMARIND PASTE
sesame oil (gingely oil / nallennai) - as required
mustard seeds/ kadugu - 2 tsp
chana dal - 4-5 tbsp
dry red chillies - 3-4 nos
hing (asafoetida) - 1 tsp
turmeric - 1 tsp
curry leaves - 15- 20 nos
peanuts - 1/2 cup (dry roasted)
salt - 1 tsp
jaggery - 2 tbsp.
tamarind - a big lemon size
urid dhall - 3 tbsp.
RECIPE FOR MAKING TAMARIND RICE / PULIYODHARAI
1. first of all dry roast all the ingredients given under dry powder .
the coriander seeds have to be roasted till you get a nice aroma, roast the till till they change the colour and become light brown..dry roast in low flame or else all the items will be burned and that will spoil the flavor.
2.let this items come to room temperature and grind it into a powder in a dry mixer jar.
this powder can be stored for 10- 15 days in room temperature.
3. soak the tamarind in water for 30 mins or more..
after 30 mins using 2 cups of water get the tamarind pulp..
4. now add the gingely oil/ till oil to the kadai.. keep the flame in low because till oil gets heated soon and fry the entire ingredients in low flame. add rai/ kadugu to the oil..when it splatters add curry leaves
5. fry the curry leaves for few seconds and add the chenna dhall/ kadalai paruppu.
6. now coarsely grind the urid dhall/ ulundhu and add it to the kadai.
7.once the chenna dhall and curry leaves are nicely roasted add the red chillies to it and roast them till the chillies are nicely fried
8.once the chillies are nicely roasted add hing/asatafodia to it.
add the required amount salt also to it.
9. always keep the flame in low, as high flame would burn all the ingredients and it would spoil the taste..
after salt add turmeric/haldi powder to it and fry for a brief minute
be careful don't let the turmeric powder to get burnt..just fry for a brief minute.
10. after a minute add the tamarind water to it.. approximately 2 - 2.5 cups of water should be added to it.
11.now increase the flame and let the mixture boil in high flame.
12.now let the mixture boil for 10- 15 mins. and you will notice it will reduce in volume. also you will notice oil would have separated on the sides.
13. at this point add the jaggery to it.
14. after adding jaggery let it boil for another 10 minutes...
now its time to add the peanuts and the dry powder.i have dry roasted the peanuts. after adding the dry puliyodharai powder we will add the dry roasted peanut also.
now add 5-6 tbsp. of dry roasted powder or 1/4 cup of the dry roasted powder to the boiling mixture.
when adding the dry powder keep the flame in sim, as soon as adding the powder mix the mixture nicely so that the dry powder gets evenly mixed to the boiled tamarind mixture.
its very important to keep the flame in low so that the dry powder can be stired immidietly and mixed easily into a smooth paste..now you can see the dry spice powder is mixed to the tamarind mixture.
15. now once the powder is nicely mixed add the dry roasted peanut to the mixture.
16. after adding the peanut let the mixture boil for a minute or two.. and switch of the flame..
tasty, tangy and spicy puliyodharai is ready..when it comes to room temperature transfer it into a dry container . this can be stored in fridge for 15- 20 days.
this puliyodharai paste can be added to cooked and warm rice along with some till oil/gingely oil when needed.
NOTES:
1. roast the ingredients for dry powder in low flame, high flame will burn all the ingredients which will spoil the taste.
2.grind the dry powder and store in a air tight container. this can be stored upto a month.
3.while sauting for the puliyodharai also use a low flame.. until you add the tamarind water keep the flame in low.
4.it took 15-20 mins for the tamarind mixture to boil until the oil starts separating and the raw smell of the tamarind to disappear. after which only you can add the jaggery.
5. jaggery is very important as it gives a sweat and tangy flavor to the puliyodharai.
6.while adding the dry powder reduce the flame. if you add the dry powder when the mixture is boiling in high flame the powder will not get evenly mixed.it will result in the dry powder becoming a soggy ball in the boiling mixture..
7. I add the peanut in the end..some might add in the initial sauting stage, but adding at the end will keep it crisp rather than giving a boiled peanut taste.
8.transfer the contents only after it comes to the room temperature.transfer into a dry container for a long shell life.
9.to make tamarind rice always use raw rice. also soak the rice for atleast 30mins before cooking and cook in the ratio of 1 rice: 1.5 water.
this will give a fluffy rice. if the rice is too much cooked the puliyodharai may become soggy.
also while adding the paste to the cooked rice add 2-3 tbsp. of till oil to it..it will enhance the taste.
so I am sure its a easy recipe and give it a try...do let me know how it turned out..
if you have the dry powder ready puliyodharai will be ready in 30mins time..
so get going with the spicy tangy puliyodharai recipe..
I will be soon back with a new exciting recipe..until then its me..tata👋
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