I like this version than the traditional puliyodharai that takes hours of preparation. This is my mom's recipe. I love this rice anytime of the day.
This is a leftover remedy.
This is a leftover remedy.
- Soak a lemon size tamarind in warm water for few minutes
- Squeeze the juice out and add little salt and turmeric to it
- Mix it with leftover rice (may be a cup)
- Cover the bowl and leave it overnight. Let the rice be tightly packed.
- No need to refrigerate
- In the morning, temper the oil with the following seasonings: mustard seeds, cumin seeds, curry leaves, urid dhal, chana dhal
- Add 3 dry red chillies (chopped) and fry for couple of secs
- Now toss the tamarind soaked rice and keep stirring on medium heat until the water bursting sound subsides
- Use non-stick pan as the rice would tend to stick
- When the rice turns bright yellow and the noise goes down your tamarind rice is ready
- Optional: add onions, cashews, peanuts while frying
- Serve with thick curd
- This is good to eat within 4 to 5 hrs of preparation. If adding onions, this may not stay longer.
- It would taste so divine, trust me on this.
No comments:
Post a Comment