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.........
Ingredients:
  • 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

Method:
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 minutes.now 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 time.by 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 .

Comments

Post a Comment

Popular posts from this blog

cool pista-badam/kesar Kulfi (Indian Icecream)

Image
I think everybody is familiar with this delicious cool dessert .when we were kids eating this cool Indian Ice cream is to be so much fun.sometimes with our mom's help ,used to prepare this ice cream at home and used to be very impatient to eat it.we used check freezer every 5 minutes to see if the Kulfi is done and mom used to scold us for that. But after a long wait the result used to be very delicious.And we used to proudly eat that icecrem as we used to believe we made it. So here is the recipe of sweet,simple yet delicious Indian Ice Cream ---------------- The ingredients and procedure is almost the same as Basundi,only here you can omit the use of charoli if you want.rest all procedure is the same for making the milk. Ingredients: 2 litre Full Milk 4 cups sugar 1/4 cup badam,pista and cashew powder 4-5 strands of kesar 1 tsp cardamon powder 1/4 tsp nutmeg powder Method: Take a big heavy pan ,start boiling milk on low to medium flame stirring occasionally ti
Read more

Prasadam-------Limbehanni(Lemon/Nimbu) Panaka and Kosambri

Image
As i said earlier this is a must prasadam for Ramanavmi .In all Ramji temples too in karnataka during Ramnavmi this along with Kosambri is the main prasad.This is nothing but simple lemon juice but really when prepared during that day somehow it taste very amazing. Kosambri is mainly prepared with hesarubele(Moondal/green gram dal) .In many functions and festivals it is prepared and keep it as prasad too. As last month when i did Ramnavmi at my home i thought why not share this simple prasadam recipe too with my friends. Ingredients and method : for Panaka: 2 cups water 1/4 cup lemon juice 1/2 cup sugar 1 tsp cardamon powder pinch of salt Method: Take a pan,mix together all the above ingredients. Keep in front of god as a prasad and after pooja is done, serve as it is or cold. Kosambri: Ingredients: 1 cup green gram dal 1/4 cup grated carrot 2 tsp fresh grated coconut 1/4 cup finely chopped cucumber 2-3 green chilies finely chopped coriander leaves fi
Read more

Ajethna/Thal[Mangalore Cuisine]-----Brinjal(Eggplant) and capsicum(Bell pepper) palya(Sabzi/Dry curry)

Image
This recipe i learned after my marriage.Its our udupi style curry.If you don't like brinjal also you will love this palya.In Hindi you can say chatpati sabzi.Here in USA the Eggplant what we get is the purple big once which is not that great for this curry.In India we do it with Mangalore Gulla(brinjal)green ones or Mysore badnekai(brinjal)green long ones or the normal indian size (small) baingan(brinjal) you can use.that type you get it in Indian store here.anyways every time we cannot go to Indian store,so i found some alteration to the recipe and came out good.I used quater of the big purple brinjal what we get in here in walmart and rest i substituted with capsicum(bell pepper).try this you will like it. Ingredients: 5 small Brinjals(Eggplants)/quarter(1/4)of big brinjal 1-2  big capsicum(bell pepper) 1 big onion 1 red chili curry leaves 1tsp mustard seeds 1 tsp urad dal 1/4 tsp hing powder salt to taste 1"-2" jaggery 1 tsp tamarind extract/1/4 tsp tamar
Read more