Puliyogare Mix
Source of Recipe
Aunt Saunny
1 cup fresh shredded coconut
4 tsp coriander seeds
2 tsp peppercorns
A pinch of hing(asoefetida)
4 tsps peanuts, shelled and skinned
2 tsp mustard seeds
12 red chillies
4 tsps white sesame seeds
2 sprigs curry leaves
2 tsp urad dal(black gram dal)
1 tsp channa dal( bengal gram dal)
8 tsp oil or ghee
1 1/2 cups thick tamarind juice
1 small piece jaggery or 1 tsp sugar
2 tsp cumin seeds
Method
1 . Roast the coconut and set aside. Roast the coriander, cumin, 6 red chillies, 1 sprig curry leaves, pepper, asoefetida,1 tsp mustard, 2 tsp sesame seeds, 1/2 tsp channa dal,1 tsp urad dal and 2 tsp peanuts one by one till they turn aromatic.
2. Powder to a fine powder using a coffee grinder
and set aside.
3. Mix in the coconut gratings and powder once again.Set aside.
4. Heat some oil and add the remaining musatard seeds, red chillies, urad dal, channa dal, peanuts,sesame seeds and curry leaves.
5. When the seeds start crackling, add the tamarind juice and salt/jaggery. Mix well.
6. Add salt to taste.The liquid will start boiling.
7. Now add the powdered masala( spiced powder) and simmer till you get a sticky masala.
8. Heat through and cool.
This will keep well for a month in a airtight
container if refrigerated.Mix this with plain cooked rice to get puliyogareor tamarind rice.
RICE
1 cup rice
2 cup waters
Combine ingredients in a pressure cooker and leave upto 2 whistles on high flame and one whilstle on sim flame for stove cooking.Oven cooking : 20 minutes
|
|
member logon
