Ingredients:
Tamarind - Lemon sized amount
Channa Dal - 1/ 2 cup
Dhania - 3 tablespoon
Seasame Seeds - 1 teaspoon
Black Pepper - 1 tablespoon
Red chili - 6 or 7
Turmeric powder - 1 teaspoon
Asafoedida - as needed
Salt - as needed
Fenugreek - 1 teaspoon
Oil - 1 teaspoon
For temper:
Peanut - 100 grams
Urud Dal - 1 tablespoon
Mustard Seeds - 1 teaspoon
Curry Leaves - 8-10
Seasane Oil - 1 tablespoon
Procedure:
1. In a heavy bottomed pan, add oil. Roast channa dal, dhania, seasame seeds, black pepper, red chili and fenugreek until golden brown and set aside.
2. Now add tamarind in the same hot pan and fry until it is dry and allow it to cool.
3. In a mixer cup first add tamarind and grind for a minute. Then add all the roasted items, asafoedida, salt and blend it into a fine powder.
4.In the pan add oil and when it is hot, add mustard seeds. When it splutters add urud dal and peanuts. Fry for few minutes and then add curry leaves and switch off the stove.
5.Mix it with the powder and store it in a clean air-tight container.
6. Mix with rice and enjoy your fresh puliyotharai anytime!
For Making Tarmarind Rice:
First cook Basmati rice and allow it to cool in a big tray. Add Puliyodhari podi to the rice and add little sesame oil and mix it and enjoy the rice.
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