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cooking Cooking Recipes lunch box recipe Neivedyam traditional cooking vegan

PULIYODARE/ TAMARIND RICE

Puliyodare,Pulihora or Tamarind rice is a common rice recipe in South Indian States.This is a main course dish. This is usually a neivedyam for Pooja’s both in homes and also in temples.Also this is travel friendly recipe . Best for lunch box too.

Ingredients for mix

  • Channa dhal…..2tbs
  • Urad dhal……….2 TBS
  • Coriander seeds..1 TSP
  • Pepper……..1 Tsp
  • Methi seeds..1tsp
  • Red chillies …4 or 5
  • Asafoetida..1/4 TSP.

In a kadai first put Channa dhal then urad dhal and dry roast it for sometime.then add coriander seeds ,pepper corns,methi seeds and red chillies. Fry a little then add asafoetida.After roasting put it in mixer grinder and make it into a fine powder.Keep it aside. Can refrigerate it and use while preparing the mix.

Ingredients for the mix

  • Tamarind..lime size
  • Mustard seeds…1/4 TSP
  • Urad dhal……1/2 TSP
  • Channa dhal…1/2 TSP
  • Groundnuts….4 TBS
  • Curry leaves….few
  • Red chillies…..3
  • Jaggery a small piece.
  • Gingelly oil ..4 tbs
  • Turmeric powder…1/4 TSP
  • Salt as required
  • Asafoetida…1/4 TSP

Method

  1. In a kadai add gingelly oil.
  2. When it gets heated add mustard seeds then urad dhal and Channa dhal.
  3. When it gets roasted add red chillies and curry leaves.
  4. Add turmeric powder
  5. Now add ground nuts
  6. Fry a little and add the grounded powder to it.
  7. Now let it mix well
  8. Add tamarind extract to it.
  9. Allow it to boil.
  10. When it starts thickening add required salt.
  11. Till it is like a halwa stage
  12. Remove from fire and store in airtight container.
  13. Take a cup of cooked rice and mix with it.
  14. Serve with papad or vathal.

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Cooking Recipes indian traditional cooking Uncategorized

VEN PONGAL/KHARA PONGAL

Ven Pongal is a common and healthy breakfast food item. But some will have it for dinner too.It is a common neivedyam in some temples.Famous at Tirupathi Venketeswara Temple,also common in Perumal temples too.It is  easy to prepare also light one for the stomach.Some like to prepare with raw rice too.

INGREDIENTS:

  • Rice :1 cup(Par boiled or raw accdg. to ones wish)
  • Moong dhal:1/2 cup
  • Ginger:1inch piece grated or finely chopped
  • Curry leaves
  • cumin:1/2 tsp
  • Pepper powder:1/2 to 3/4 tsp(some use pepper corns)
  • Ghee:2 to 3 tablespoon

Method:

  1. Dry roast  dhal till we get the aroma.
  2. Wash and cook rice and dhal with 31/2 cup of water( water accdg to the rice you use) with salt and 1/2 tbs. ghee.
  3. When cook ed keep aside.If it is like puloa  then can add 1/2 cup water and cook for some more time.It must be soft in texture.
  4. Heat a pan add ghee add chopped ginger, cumin seeds,curry leaves and pepper powder to it and fry. If one is using cashews add that too.Add the fried items to the ven Pongal.
  5. Serve hot with sambar and chutney or brinjal gosthu.

Some add a pinch of turmeric powder to have  a yellow pongal.

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