Puliyogare / Puliyodarai / Tamarind Rice – My Style / How to make Pulikaichal (Step by Step) – Lunch Box Ideas / Leftover Ideas

Thinking of puliyogare reminds me about my friend eshu, I have mentioned about her in my lemon rice recipe post..She loves lemon rice, puliyogare a lot, she can eat it all day…So I dedicate this recipe to her…I know she will like this a lot..

Now talking about puliyogare..It is my favorite too..Amma makes it often for lunch and what she makes to accompany this is some lovely potato roast and papad..You can check here for the recipe of my favorite potato roast..

I have given step by step recipe for puliyogare kulambu which you can store it fridge for a couple of weeks..I think you can store more than that, but in our house it won’t last that long..If you have pulikaichal in your fridge then making puliyogare is a breeze..This can be put in lunch box for kids they will surely love it..

So hope you like it and let me know what you think..Hope  you like it and let me know what you think..I am sending this recipe to BM Day 4 under the theme Seven Days of Rice…

Ingrediants:

For Puliyogare Kulambu:

Tamarind – 1 lemon size / around 4 tblspn of thick tamarind paste

Mustard Seeds / Kaduku – 1 tsp

Urad dal / Ulundu  – 1 tblspn

Channa Dal / Kadalai Paruppu – 1 tblspn

Fenugreek Seeds –  ½ tsp + ½  tsp(for making spice powder)

Peanuts / Verkadalai– 4 tblspn

Oil – ½ cup / 100 ml (try to use Indian gingelly oil, Nala Ennai)

Dry Red Chilli – 8 + 3 ( for making spice powder)

Salt to taste

For Puliyogare:

Rice – 2 cups cooked (any rice)

Gingelly Oil- 1 tblspn

Method:

Dissolve tamarind in 1 cup of water and sqeeze of the pulp and set aside.

Heat ½ cup of oil. Add mustard, peanuts, channa dal, urad dal, fenugreek seeds and mix well. Fry this on a low heat for 2 mins.

Add dry red chilli and mix well. Fry for a min.

Pour in the tamarind water and mix well.

Add salt and bring it to a boil. Boil it for 10 mins and then Simmer it till oil separates..It will take around 10 mins. Switch off the flame and cool it down.

Now make the spice powder..Take 3 red chilli and ½ tsp fo fenugreek in a dry pan and roast it till you get nice aroma..Now cool it down and grind into a fine powder.

Now make puliyogare..take rice and drizzle it with gingelly oil..Add as much puliyogare gravy you like and a tsp or two of spice powder and mix well.

Serve hot or put in lunch box..

Notes:

If you are storing this in fridge, add the prepared spice powder in the  gravy and mix well.. You can store this in a air tight bottle in fridge..

Adjust the spice level as per you taste..

I have two other blogs too.. 

 "Colours of my Life" which is about me and my life... http://coloursofmylife-aarthi.blogspot.com

"Aarthi's Collections" which is a food blog.. http://aarthiscollection.blogspot.com

Pictorial:

Take all your ingrediants

Dissolve tamarind in water ans set aside

heat oil and add mustard seeds

 

peanuts

Channa dal

urad dal

fenugreek

dry red chilli

and fry for few minutes

add tamarind water

salt

and bring it to a boil

boil till oil separates

done done

now roast some dry red chilli and fenugreek seeds in a dry pan

till light golden

crush it and make into a powder

like this

Now take rice and drizzle some oil over it

add some pulikaichal to this

and mix well

now sprinkle some powder

and mix well

This what makes it

Serve

LOOK AT THAT..