Puliyodharai recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. -- For Rice --
    1. Rice - 3 cup
    2. Water - 5 1/4 cup
    3. Turmeric powder - 1/4 teaspoon (tsp.)
    4. Oil - 2 teaspoon (tsp.)
  2. -- For Tamarind juice --
    1. Tamarind - 2 small lemon size.
    2. Water - 1/2 cup
  3. Spit black gram - 2 tablespoon (tbsp.)
  4. Turmeric powder - 1/2 teaspoon (tsp.)
  5. Chili powder - 2 teaspoon (tsp.) or to your spice level.
  6. Coriander powder - 3 teaspoon (tsp.)
  7. Unsalted no skin roasted peanut - 1/2 cup
  8. Mustard seed - 1/2 teaspoon (tsp.)
  9. Dry chili - 5
  10. Chopped green chili - 5
  11. Chopped ginger - 1/4 inch
  12. Coriander leaf - 1 bunch
  13. Curry leaf - little
  14. Asafoetida powder - 1/4 teaspoon (tsp.)
  15. Sesame seed - 1 teaspoon (tsp.)
  16. Sesame seed oil - 1 ladle or 1/4 cup
  17. Salt - as needed

PREPARATION:

  1. In a pressure cooker add all the ingredients under the section "-- For Rice --" and cook the rice and cool down to room temperature.
  2. Soak the tamarind in the water for 15 to 30 minutes and take a thick juice. NOTE: you can add little bit of more water if needed as well. but make sure the juice is really thick.
  3. In a pan heat oil in low heat once the oil is heated up add mustard seeds, black gram, dry chili, green chili, curry leaves, asafoetida powder, turmeric powder, pea nuts. Roast them until the grams and pea nut roast to golden brown.
  4. Now add the tamarind juice and mix well.
  5. Now add 1/4 teaspoon (tsp.) turmeric powder, chili powder, coriander powder. Cover with a lid and cook until oil separates. NOTE: time to time stir to avoid burning.
  6. Now add salt mix well and remove from heat. Now add this little by little to rice and mix until the rice is well coated and serve.

NOTES:

  1. Serve this with pickle, chutney, potato masala.



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