Tamarind Puliyogare Recipe

Tamarind Puliyogare Recipe. Aside from dosa, vada and idli, South Indian cooking brings significantly more to the table. Tamarind Puliyogare or Tamarind Rice is an exceptionally well known South Indian recipe which is best delighted in when matched with raita and papad. This simple lunch recipe is ideal for office attendees who don’t have the opportunity and energy to get ready elaborate suppers.

In the event that you are among the people who like to eat tart food, this tamarind rice recipe is ideal for your sense of taste! It is incredibly simple to-make and is exceptionally heavenly also.

You can likewise match this tamarind rice with rasam to make your feast considerably more tangier! Curry passes on add a decent interesting smell to this rice recipe which gives it a legitimate South Indian flavor. Pack it in your children’s lunchbox and prepare to be showered with every one of the gestures of recognition! You can set up this fast rice recipe for Sunday informal breakfast when your whole family is needing for a delicious blowout.

Attempt this different variety of rice at home and let us in on in the remarks area beneath in the event that you preferred it or not?

Elements of Tamarind Puliyogare

5 Servings
1 1/2 cup basmati rice
4 tablespoon sesame oil
1 teaspoon sesame seeds

5 red stew
4 teaspoon urad dal
4 red stew
1 teaspoon turmeric
10 curry leaves

1/2 teaspoon turmeric
70 gm tamarind
1 teaspoon fenugreek seeds
2 tablespoon coriander seeds
1 teaspoon mustard seeds
4 teaspoon chana dal
1/2 teaspoon asafoetida

100 gm cooked peanuts
salt as required
2 teaspoon sesame oil

Tamarind Puliyogare Recipe

Instructions to make Tamarind Puliyogare

Stage 1
To make this delightful tamarind rice recipe, heat a non-stick dish over medium-high fire and add fenugreek seeds, coriander seeds and red chillies in it. Dry meal these fixings until they give a pleasant smell. Once finished, keep these aside in a bowl.

Stage 2
Then, at that point, dry meal sesame seeds independently in similar dish and drudgery them with the dry cooked fixings to a fine powder. Keep it to the side. Then, at that point, cook rice so that the grains are independent. In the mean time, absorb tamarind boiling water (around 2 cups) and concentrate 2 cups of thick squeeze from it. Dispose of the mash.

Stage 3
Presently, heat oil in a container over moderate fire and add mustard, urad dal, chana dal, red chillies, asafoetida, turmeric powder, cooked peanuts and curry leaves in it. At the point when the dal becomes brown, add the thick tamarind concentrate, salt and keep it on medium fire. Permit the combination to bubble.

Stage 4
Eliminate from fire when it thickens and the oil isolates. This is the tamarind blend which must be blended in with rice. Spread the rice on a plate. At the point when it is warm, add 2 tsp sesame seed oil and 1/2 tsp turmeric powder and blend it. When the rice cools, add the tamarind glue and blend the rice. Serve tamarind rice with papad!

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