Puliyotharai Recipe & Preparation
Ingredients
- 2 cups precooked rice
- 1 tablespoon Ghee
- Half chopped onion fine
- 1 teaspoon jeera seeds
- 1 teaspoon mustard seeds
- 1 teaspoon methi seeds
- 2 dried chilies
- Half teaspoon turmeric powder
- Half teaspoon masala
- Curry leaves
- 2 Ground Garlic cloves
- 1 teaspoon concentrated tamarind paste or 2 tablespoons whole tamarind soaked in half a cup of water
- Salt & 1 cup water
Preparation Method
- Roast the cumin seeds and fenugreek seeds. Roasting the spices helps bring out the flavor of the spice-it also makes grinding them easier too. You can use them whole or powder them. Amma often used the whole jeera, I prefer to powder them the old fashioned way using a mortar and pestle-a coffee grinder works just as well.
- Heat a pan on medium heat. Add the ghee then onions. Simmer until the onions are soft and slightly brown.
- Add the cumin seeds, fenugreek seeds, and mustard seeds. Add the dried chilies and garlic. Mix.
- Add the turmeric powder and masala. Mix. Allow simmering for 2 minutes.
- Add the tamarind. Add the water. Add salt. Stir then allow to simmer for 10 minutes until the tamarind forms a thick gravy.
- Add the precooked rice. Mix the rice until combined with the sauce.
- Serve warm with your favorite vegetable curry and carrot salad.
NOTE:
For this recipe, I have used concentrated tamarind paste. If you are using block tamarind soak the tamarind in warm water. Remove the seeds and mix until the tamarind is partly dissolved in the water.