TAMARIND
Andhra Pulihora
Tamarind Juice - 3 tblspn.
Tumeric - 1 tsp
Fenugreek Seeds - 1/4 tspn
Sesame Seeds -1 1/2 tspn
Red Chillies - 4
1 tsp Urad dal
1 tsp Chana dal
1/8 cup Peanuts
1/8 cup Cashew nuts
1 tsp Asafotida
1 tsp Mustard seeds
Sprig Curry Leaves
Ghee for frying
Salt to taste
Heat ghee and fry the fenugreek seeds, red chillies and sesame seeds. Fry until light brown then set aside. Once cooled, grind to a nice powder without adding water. Heat 8-10 tsp ghee and fry the asafotida, mustard seeds, curry leaves, urad dal, chana dhal, and red chillies. Once the dala becomes medium brown, add turmeric, salt and add the tamarind juice and allow to boil. When it is boiling well, add the ground powder and return to boil, till it becomes light paste. Once done, take it off the stove. Put the rice on a plate and cool, then add ghee on the rice and mix in the tamarind paste, stirring well.
Bangalore Pulihogare
For the Gojju (Tamarind paste):
1 lump tamarind (size of a lemon)
½ teaspoon turmeric powder
2 tablespoons jaggery (powdered)
Salt to taste
For Masala (Pudi):
2 tablespoons ghee
½ cup coriander seeds
½ cup red chillies
½ teaspoon asafoetida powder
¼ cup black pepper seeds
½ cup cumin (jeera) seeds
½ cup fenugreek (methi) seeds
¼ cup mustard seeds
For Pulihogare rice:
1 cup Basmati rice
3-4 tablespoons tamarind Gojju
1 teaspoon turmeric powder
2 tablespoon gingelly oil
Salt to taste
For Garnish:
6 tablespoon gingelly oil
2 teaspoons mustard seeds
For Dry Garnish:
½ cup sesame seeds
1/4 coconut grated
For Fried Garnish (Oggarane):
3 tablespoons gingelly oil
2 teaspoons mustard seeds
1 tablespoon bengal gram dhal
1 tablespoon black gram dhal
½ teaspoon asafoetide powder
1/4 cup peanuts
A few curry leaves
To make Gojju, soak the tamarind in 1 cup water and extract the tamarind juice. Set aside. Separately fry in ghee each of the masala ingredients and grind to a fine powder. Set aside. Heat 6 tablespoons gingelly oil. Add the mustard seeds. When the mustard seeds pop, add the tamarind juice, salt, turmeric powder and powdered jaggery. Simmer till everything thickens almost to a jam-like consistency. Add the powdered masala and mix well.
Roast the sesame seeds without oil and grind into a fine powder, then set aside. Cook the rice and spread on a platter to cool. Add 2 tablespoons gingelly oil, turmeric powder and salt to the rice and mix well. Allow the rice to cool.
Heat 1 tablespoon gingelly oil and add the mustard seeds. When the mustard seeds pop, add all the other fried garnish ingredients except the curry leaves. After the peanuts become golden brown, turn off the heat. Add the curry leaves (when it is still hot) and the gojju. Mix everything together, garnish and offer.
Pulihora
2 cups Sonamasuri or Basmati rice
1 cup Tamarind juice
4 Green chillies
3 Dried red chillies
A pinch Turmeric
Cumin seeds
1 tsp Fenugreek seeds
Mustard seeds
Peanuts 1/2 cup
Ghee for frying
Add 2 tsp ghee in a thick bottom vessel and fry the dried red chillies, cumin seeds, turmeric, mustard seeds and let them splutter. Add tamarind juice and 2 teaspoons salt and let it boil on medium to a thick paste for about 15 minutes, stirring occasionally to avoid burning. Dry roast the fenugreek seeds and cumin seeds, then and powder them. Add this powder to the above boiling pulihora mix (tamarind juice). Cook rice. Heat 3 tsp ghee in a pan and add green chillies, turmeric, mustard seeds and cumin seeds and let them splutter. Add peanuts. Turn the heat of when peanuts are fried a little. Mix cooked rice well with the prepared pulihora paste and then add all the contents of the pan (peanuts, chillies) and mix well.
Puliodarai
2 cups basmati rice
1/4 cup cashew nuts
1/2 cup tamarind pulp
8 curry leaves
Salt to taste
Ghee for frying
For masala:
1 tsp chana dal
1 tsp urad dal
1/2tsp fenugreek seeds
1/2tsp mustard seeds
1 tsp cumin seeds
1/4tsp asafoetida
8 peppercorns
2 tsps chilli powder
1 tsp turmeric powder
Roast the masala spices in ghee and grind to a paste. Boil rice in water till soft but separate. Drain and reserve. Heat 2 tbsps ghee in a pan and fry the cashew nuts till golden. Drain and reserve. Add tamarind pulp to the ground masala and boil till well blended. Add curry leaves. Mix the hot masala and 2 tbsps hot ghee with the rice. Steam for 5 minutes. Garnish with cashew nuts and offer while hot. This masala may be preserved in a fridge for 2-3 days.
Tamarind Rice
3 Cups Rice cooked with 1 tbspn butter or ghee
1/2 cup thick Tamarind extract
1/2 cup Ghee
1/4 tspn Asofoetida
1 tsp Turmeric
2 tsp Red Chilli powder
Salt to taste
2 Tsp Grated Ginger
6-8 Green Chillies, slit in two
3-4 dry Chillies
Curry Leaves, a few
Channa Dhal, 3 tablespoons
Cashew nuts, 5 tbspn pieces
Heat 1/2 cup ghee and add the Channa dal, dry chillies, curry leaves, green chillies, asofoetida, and fry until the Dal is golden brown. Add the salt, turmeric, chillie powder, grated ginger, broken cashew nuts, and stir for a few minutes on low flame, being careful not to burn. Boil for 15/20 minutes, until the quantity reduces to 1/2 is volume and becomes thick. This mixture is called Pullikachal. Add the desired quantity of the mixture to a dish of cooked rice, mixing well. Keep covered until ready to offer. The Pullikachal can be bottled and kept in the refrigerator for a few weeks.
Tamil Nadu Puliyodharai
For Pulikkaachal:
Tamarind Paste - 1 1/2 tbsp
Salt - 2 tsp
Dry Red Chilly - 6
Urad Dhal - 1 tbs
Channa Dhal - 1 tbs
Mustard seeds - 1/2 tsp
Methi seeds - ½ tsp
Asafetida - a pinch
Gingelly Oil - 2 tbsp
For Puliyodharai:
Rice - 1 cup
Gingelly Oil - 2 tbsp
Cashews - 4
Groundnuts (peanuts) - about 10
Turmeric Powder - a pinch
Sprig of Curry Leaves
To prepare the Pulikkaachal: Make about 1-1/2 cups of concentrated Tamarind water using whole tamarind or the paste. Fry the methi seeds without adding oil and then fry 3 chilies in a little oil. Dry grind these along with the salt. In a heavy bottomed deep pan, heat up the gingelly oil and fry the mustard seeds, remaining chilies, dhals and the asafetida. Add the tamarind water and increase the heat to high. When it starts to boil, add 1/2 of the prepared powder and let it boil well. Reduce the heat to low and let it boil for 20 - 30 minutes. Stir occasionally, being careful not to burn. Remove from the heat once the entire mix has become thick in consistency.
Cook the rice in 2 cups water ensuring that the grains are separate. Let it cool in a large plate. Mix 1 tbsp Gingelly Oil and the turmeric powder with the rice. Fry the cashews and the groundnuts in some oil or ghee and add on top of the rice. Add the curry leaves and the prepared Pulikkaachal and the remaining Venthayam Powder and mix thoroughly.
Yellow Tamarind Rice
3 cups Rice
3 tbsp tamarind pulp (thick)
Salt to taste
5 Whole red chilies
1/4 cup Roasted Peanuts
1 tsp Mustard seeds
1" piece Ginger
¼ tsp. Asafoetida
2 tbsp chana dal (Split gram)
3 tbsp Sesame seeds (optional)
2 tbsp Urad dal (blackgram, split)
¼ tsp. turmeric powder
4 tbsp Ghee
Wash and soak the rice in water for half an hour. Drain and cook rice in plenty of boiling water, when it is cooked, strain and spread on a plate and sprinkle little ghee and turmeric powder. Mix gently and set aside. Keep aside two red chilies for roasting. Chop ginger and fry in a little ghee with four dry red chilies, mustard seeds, chana dal and urad dal, and asafoetida. Fry for 5-6 minutes until dals turns into light brown. Add curry leaves, roasted peanuts, chopped ginger and stir fry for ½ a minute. Add tamarind pulp and salt to the above mixture and allow it to cook for some time. Dry roast sesame seeds and grind coarsely with two red chilies. Add sesame seeds powder and tamarind mixture to the rice. Mix well Offer hot or cold.
