Tamarind Rice, south indian vegeterian dishes

Boil rice then let it cool. Soak tamarind for 5 min. Roast groundnut. Dry roast fenugreek seeds, coriander seeds, sesame seeds, peppercorns and dry red chilli. Let it cool & grind. Heat oil, add seasoned ingredients, groundnut & fenugreek powder. Add tamarind mixture let it boil till thickens. Add rice & ground powder mix well

Ingredients

Rice - 2 cups
Groundnuts - 3 tbsp
Sesame seed - 1 tbsp
Coriander seeds - 1 tbsp
Tamarind - 100 Grams or 1 lemon size
Mustard seeds - 1 tsp
Bengal gram -1 tbsp
Urad dal - 1/2 tbsp
Jaggery - 10 Grams or 1 1/2 tbsp
Turmeric powder- 1 tsp
Peppercorns-1 tbsp
Fenugreek seeds- 1 tbsp
Asafoetida - 1 tsp
Dry red Red chillies - 2 nos
Salt to taste
Curry leaves - 1 spring
Sesame oil - 3 tbsp
Water as needed

Preparation

Boil rice, spread over the plate let it cool to avoid stickiness
Soak tamarind in the water for 15 minutes and get thick extract.
Dry roast groundnut, let it cool & peel off the skin
Dry roast fenugreek, let it cool & grind.
Dry roast coriander seeds, peppercorns, sesame seeds & dry red chilli, let it cool & coarsely grind
Heat oil in a pan add mustard seeds let it crackle.
Add Bengal gram, urad dal, dry red chilli, curry leaves one by one.
Add groundnut saute
Add Asafoetida & turmeric powder.
Add fenugreek powder saute for 1 min.
Add tamarind extract & salt mix well let it boil till thickens.
Then add Jaggery and let it cook for 2 minutes.
Add rice & salt mix well
Add freshly ground powder and pour 1 tbsp sesame oil mix well
Keep it for sime time so that the rice will absorb the powder and gives nice texture

Note

Keep the puliyogre for more than 6 hours so that rice will absorb powder mixes and tamarind and taste more. Avoid eating the puloyogre immediately.

Tip

Use black tamarind.