Wednesday, September 4, 2019

TAMARIND PULIHORA

CHINTHA PANDU PULIHORA

Materials required..

  • Cooked Rice-2 cups

The rice and water should be in 1:2 ratio

  • Tamarind-size of a  big lime
  • Oil-4tbspsfor seasoning
  • Green chillis6 to 7(slits)
  • Red chillies 4 nos..made into slits
  • Ginger 1/2 "piece chopped finely
  • Turmeric/haldhi 1/2 tsp
  • Curry leaves
  • Mustard seeds-1 tsp
  • Methi seeds 2 pinches
  • Hing/asafoetidaa  2 pinches
  • Red chilli powder 1/4 th tsp
  •  Methi powder 1/4 th tsp
  • Sugar1/4 th tsp 
  • Chana dal 1 tbsp
  • Urad dal 1 tbsp 
  • Jeera 2 tsp 
  • Ground nuts 2 tbsp

Method:


  • First of all soak tamarind in hot water and extract pulp from it,do this 1 to 2 times extra so that the juice is fully extracted from the pulp.
  •  Place a pan on the stove and add 1tbsp of oil,after heating add redchilli slits,hing ,haldhi,finely chopped ginger pieces, next add tamarind pulp and after that onefourth tsp of redchilli powder,sugar,methi powderand salt.
  • Cook in a low flame,see that it boils and the tamarind pulp becomes a thick consistant paste.(See that all the water is evaporated)
  • Switch off the stove and let it cool.
  • Cooked  rice is required..  rice is cooked seperately.
  •  After it is cooked ,place the rice in a seperate flat bottomed bowl,spread it and mix a pinch of haldhi/Turmeric  and salt and 1 tbsp oil,and  mix evenly.See that by mixing speedly the rice is not mashed,and see that the rice grains remain seperately,dryly and  un mashed.
  • Then mix the tamarind paste and rice together(donot add the whole tamarind paste,first of all add 1 to 2 tbsp,then adjust according to your taste,by tasting it)
  • Next place a pan and add 2 tbsp of oil,and after heating add channa daal,urad dal,mustard seeds,a pinch of methi seeds,green chilli slits,jeera,hing and again a few curry leaves.
  • After spluttering,switch off then add this seasoning to the tamarind rice and mix well.
  • Taste it and adjust the sourness,and place  in a serving bowl.
  • Allow it to settle for 2 hrs,the sorness will be settled and it tastes good.


Tip:


  • The remaining tamarind paste can be stored in a dry glass bottle,after it is completely cooled. 
  • Store  in a fridge... and it stays fresh for atleast 20 days.
  • A tbsp of sesame seeds along with one redchilli should be dry roasted,make it in to powder and mix it in tamarind rice.It tastes yummy.

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