Wednesday, April 6, 2011

Bhath[Karnataka Special]------------Puliyogare Anna [Tamarind Rice]

The name itself tells you that what it is,puli means sour /tamarind.This is somewhat speciality of Tamilnadu cuisine,but we all SouthIndians prepares this with little different style.This is a very traditional rice recipe which we prepares for festivals and marriage functions.every region have their special way of preparing this recipe,here i have given Karnataka style.This is some what easy and quick to make if you prepare and keep its paste/powder already.this paste/powder remains in refrigerator for months together.The MTR puliyogare powder is also good to use but its not that strong,but my friend shweta prepares very good puliyogare using MTR powder.she adds her own few ingredients along with that and it tastes amazing.Here my recipe of puliyogare.........
  • 2 cups Sonamasuri Rice
  • For puliyogare paste:
  • 1/2-1 cup tamarind thick juice
  • salt
  • 3-4" jaggary
  • for masala powder
  • 2 tsp coriander seeds
  • 1 tsp jeera
  • 4-8 red chilies 
  • 1 tsp mustard seeds
  • 1 tsp fenugreek seeds(methi seeds)
  • 2tsp channa dal
  • 1 tsp urad dal
  • 1tsp pepper corns
  • 1/4 tsp asafoetida(hing)powder
  • 1/4 tsp turmeric powder
  • 1tbsp sesame seeds
  • 2 tbsp dry coconut flakes
  • for seasoning:
  • 1 tbsp oil
  • 1 tsp mustard seeds
  • 1-2 red chilies broken into pieces
  • 1 tsp urad dal
  • 1/2 tsp channa dal
  • 2 tsp ground nuts
  • curry leaves

Take a pan dry roast coriander seeds,cumin seeds,urad dal ,channa dal, fenugreek seeds,red chilies,turmeric powder,asafoetida ,mustard seeds and pepper corns.
Remove when nice aroma comes and color of the dals changed.dry powder them together.
Now again take a pan and dry roast sesame seeds and coconut and powder  them together.
soak almost 4-5 " tamarind in  1 cup of water and then squeeze the tamarind to get the tamarind juice.if you want drain it.
Finally take a pan add oil and all seasoning.when mustard start spluttering add tamarind juice,salt,jaggary and let it simmer for 2 add first masala and let it simmer for 2-3minutes stirring in between and checking if the paste becoming thicker.when it is almost thick add second powder and simmer it for 2-3 minutes till nice thick paste of puliyogare is formed and the oil is seen floating on the top.switch of the flame..
Before hand prepare/cook rice and keep it aside.The better way is when the rice is cooked spread this rice in large plate and let it be cool off for some doing this when you mix this rice the rice won't become stick and soggy.
According to your taste add puliyogare pate into the rice and mix well.leftover puliyogare paste can be stored in fridge for many days and can be used when needed.
like wise you can prepare large quantity this paste and store it in airtight container in fridge for months together and you can prepare this rice instantly.
taste really good .

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