Tamarind rice is a tangy rice made from tamarind.Its also called as puliyogare or puliyodare or hulli anna. Hulli means tang and anna means rice, hence the name. Its very common in south India. In temples its used as Prasadams. In karnataka, Mellukotte temple is very famous for puliyogare prasadam (I had it when I very small child, and the taste is still such a memorable one). Its served as prasadam in many other temples. We get ready mix powders and paste in India( example MTR Puliyogare). This time when I was coming back from India my mom gave me a puliyogare pack, that got over in a week's time. But its simple enough to make at home, and tastes simply superb. Can serve this with egg, thovayal/chutney etc. Here goes the recipe...
Ingredients:
cooked rice - as per requirement
For the puliyogare paste:
Mustard seeds - 1/4 tsp
Curry leaves - 1 stalk
Red chillies - 4 nos
Urad dal - 1 tbsp
Channa dal - 1 tbsp
Sesame seeds - 1 tbsp
Ground nuts - 1 tbsp
Asafoetida - 1/2 tsp
Turmeric powder - 1/4 tsp
Chilly powder - 1tsp
Jaggery grated- 1 tsp
Dry coconut grated(kobri/kopra) - 1 tbsp
Thick tamarind extract - 1 cup
salt for taste
oil for cooking( I used about 1/2 cup)
Fried in 1 tbsp oil and ground to paste:
Urad dal - 1 tbsp
Channa dal - 1 tbsp
Groundnuts - 1 tbsp
Sesame seeds - 1 tbsp
Dry red chillies - 6 nos
Coriander seeds - 1 tbsp
Method:
1st fry urad dal, channa dal until light brown, then add ground nuts, sesame seeds, chillies and coriander seeds in 1 tbsp oil and stir fry for 3 min. Cool and grind to smooth paste (do not add water) and keep aside. In a wok, add enough oil (about 1/2 cup), splutter mustard seeds, add urad dal, channa dal and fry till they turn light brown. Add curry leaves, red chillies, sesame seeds, groundnuts, asafoetida, turmeric powder, chilly powder and give a good stir. Add ground paste and stir for a min. Now add salt and thick tamarind extract continue to cook until the oil separates (stir in between well). Finally add grated dry coconut, jaggery and check for salt again, add if required. Now the puliyogare paste is ready. Add cooked rice and mix well. Serve hot or cool.
Note:
This paste can be prepared before hand in large quantity and can be stored in the refrigerator for about 3 months (I always do that). Leftover rice can also be used in the recipe.
Thanks for visiting my space Rach:-
ReplyDeleteno problem rach! I asked someone too :). So here is what you ought to do:-
Post a recipe with complies with the event.
In the post, you need to link the url of the green gourmet announcement page. eg., you can say," I am sending this recipe to Preeti's Green Gourmet" and to the words green gourmet link the announcement's url.
Then you send me an email with the details asked.
Let me know if this makes sense.
Thanks preeti, Finally I got it :)
ReplyDeleteOh btw, U can send old recipes too, but you need to change the date and repost as a new one.
ReplyDeleteLocation , means where you stay presently :)
Link to my post is url of your post...so that I can view.
ReplyDeleteYes, you need to attach the photo in the email and send it so that I can put it up in the round up at the end of 10th June (So that people can see what you have cooked)!
ReplyDeleteExample of a round up:-
http://www.mirchmasala.me/2010/04/mlla-21-round-up-part-2.html
Thanks Preeti :)
ReplyDeleteSounds very good.. but Huli anna is distinctly different from Pulioggare even if they mean the same.. You can check out my recipe. The ingredients and method are totally different :
ReplyDeleteYour recipe i believe is the pulioggare.. it is so elaborate and suits more for festive occasion unless like we use the MTR shortcut :)
As far as I know Puliyogare is also called as hulianna. And it is supposed to be prepared in the same manner. But, Some prepare it with minimum ingredients, maybe that's when people started to distinguish the same. Not sure, I need to ask someone may be
ReplyDelete