Mango rice preparations is much similar to the lemon rice but will be with mango’s sour taste added coz of raw mango prepared in tamilnadu style. My friend advised me not to make any dishes with onions on Varalakshimi Nonbu and I decided to make this. So this rice don’t have onions, but if needed they can be added.
Recently I got Ragi Vermicelli sent by my Mom from India. It’s a very healthy and alterative way of taking it. Just followed the instruction written on the cover.
A simple version of kongunadu bottle gourd fry which matches well with white rice. I remember plucking fresh vegetable from our form and cooked. Those tasted really good.
I’ve always loved the puliyodharai served in temples and always wanted to make it at home to have it when ever I feel like. This is the closest I could getto that temple one.
The key is the masala powder and roasted peanut added to the recipe. At my home they never used to add the podi but I like it with the podi. it gives the nice aroma.
Tamarind Rice / Iyengar Kovil Puliyodharai / Puli Sadam
Author: Sashi
Ingredients
Tamarind – big lemon size
Rice – 4 cup
Sesame oil – 4 tsp
Mustard seed – 1/4 tsp
Channa dhal – 1 tsp
Asafoetida – 1 pinch
Red chili – 7 nos
Curry leaves – 1 strand
Peanut – 1/2 cup
Turmeric Powder – 1 tsp
To fry and grid :
Red Chili – 5 nos
Channa dhal – 2 tsp
Coriander seed – 2 tsp
Fenugreek seed – 1/4 tsp
Sesame seed – 1 tbsp
Instructions
PREP:
Extract tamarind juice to not more than 1- 1.5 cups.
Fry the items given in to fry in a pan with little oil until golden brown and the sesame seed starts crackling. Grind this to fine powder.
COOKING:
Heat oil – 4 tbsp in a pan, when it’s hot, add mustard, channa dhal, asafoetida, red chili, peanut, curry leaves and fry this for a minute.
Remove the fried peanut at this stage if you like it crunchy which is the way I do it. But it’s optional step.
Add tamarind juice extract, turmeric and salt. Allow this to cook till oil separates in medium flame and stir often, it going to take around 20-30 mins.
Add ground powder – 2 tsp and mix well. Keep it on the stove for about 5 minutes in low flame.
Add the rice and mix gently. Taste for salt and add if required.
Add the remaining ground powder if any now and allow the rice mix to stay for 30 min before serving.
TIPS:
Use the whole batch of ground powder if needed for enhanced taste.
Peanut enhances the taste
Cashew nuts can also be added to enhance the taste.
You can grind the podi in bulk and save it in refrigerator for future usage upto 2 months.
When ever my family go out on a small trip, the first thing come to mind when packing food is lemon rice. I like lemon rice along with lemon pickle. This was my fav lunch box meal when I was in school.
An usual basic cocconut chutney accompanied with dosa, idilli, pongal, upma etc. It’s almost made every day I should say.
If you live in a place where you can only get frozen coconut, add some medium hot water while grinding, it turns out much closer to the one made from fresh.
Add Coconut, Roasted Channa dhal, Green Chili , Garlic, a strand of Curry Leaves,Coriander Leaves in a Mixer Grinder and add water little by little and grind it to a thick paste. Add salt at the end and blend it for a sec. Pour this ground paste to a bowl.
In a small pan take oil, when the oil is hot add mustard, Split Urad Dhal, Channa Dhal. When the mustard splutters, add an another strand of Curry Leaves. Mix this into the ground mix. Add water based on how watery you want.
TIPS
Add Ginger – 1 inch or Garlic – 1 or 2 pods based on how strong upi like the smell or Coriander Leaves – 2 tbsp to make variations.
Adding more curry leaves enhances the taste.
Use fresh grated coconut for best taste like hotel.
Dry red chili can also be substituted if you are allergic to Green chili.
3.2.2265
(*) This goes good with upma, rava dosa, uthapam, ven pongal, plain dosa and idili.
