Puliyodharai / Tamarind Rice

Pulliyodharai/ Tamarind Rice

Puliyodharai / Tamarind Rice is a spicy, tangy, delicious variety rice which we South Indian's make for Aadi Perukku, Kannu Pongal, Navaratri Neivedayam etc. 

Today I'm sharing my mother-in-law's version of Puliyodharai. 

Ingredients:

Cooked rice - 1 cup

Tamarind - 1 gooseberry size

Gingerly oil - 2.5 tablespoons

Peanuts - 1 tablespoon

Mustard - 1 tsp

Channa dal -1 tsp

Red chilli - 3-4 nos

Asafatedia - 1/4 tsp

Red chilli powder- 1/2 tsp

Turmeric powder- less than 1/4 tsp

Jaggery- 1 tsp

Curry leaves few

Salt to taste

For  dry powder:

Corriader seeds/ dhania - 1 tablespoon

Fenugreek seeds - 1/2 tsp

Sesame seeds - 1/2 tsp

Method:

#Soak tamarind in 1/4 cup of water for 1/2 hr. Squize and take the thick juice / extract from tamarind.

# Dry roast Corriader seeds, Fenugreek seeds, one by one until nice aroma comes on medium flame. Dry roast sesame until it splutter's well. Let it cool down make a fine powder.

# In a kadai add oil, fry peanuts and keep a side.

# In the same oil add mustard let it splutter well add channa dal, red chillies, when it slightly changes colour add turmeric powder, red chilli powder, asafoetida, tamarind juice, salt, curry leaves and allow it to boil on medium flame. Cover with a lid as it splashes while boiling.

# In every 5 minutes mix well. 

# Add jaggery and boil well. Once it becomes thick paste /oil ozzes out / oil separate's from pulikachal  switch off the flame.

# Add little salt to cooked rice and mix pulikachal. Do not break the rice. Add peanuts and roasted grounded powder and mix well. Add 1 more tablespoon of gingerly oil. Mix well.

Puliyodharai is ready to serve.

Please do try and provide your comments.

Thank U!

Curd Rice / Thayir Sadam

Curd Rice / Thayir Sadam

Hello Everyone!

Curd Rice / Thayir Sadam is an authentic South Indian delicacy.  This is a simple, easy recipe which can be offered as a Neivedayam during Navratri. 

Ingredients:

Raw rice - 1 cup

Milk - 1 cup

Water - 3/4 cup

Fresh Curd - 1/2 cup

Asafatedia - a pinch

Curry leaves and Corriader leaves - few

Salt - to taste

For Seasoning:

Mustard seeds - 1 tsp

Channa dal - 1/2 tsp

Green chillies - 1 chopped

Ginger - 1/2 inch finely chopped

Oil - 1 tsp

Curry leaves - few

Method:

# Wash rice add water + milk and pressure cook for 3 whistle.

# Mash the cooked rice allow it to cool down. Add 1/4 cup of milk, salt mix well.

# For tempering heat a pan add oil, add mustard let it splutter well, then add channa dal let it slightly change colour, add  green chillies, ginger, curry leaves, asafoetida. Switch off the flame and pour the seasoning in the cooked rice mixture. Add chopped coriander leaves and curry leaves.

# Add curd mix well.

Serve with pickle.

Please do try and provide your comments.

Thank U!

Nei Appam / Sweet Paniyaram/ Unniappam

Nei Appam/ Sweet Paniyaram/ Unniappam

Happy Jackfruit Day! 

How about a healthy, gluten-free, traditional sweet which is easy and simple to make. This is a Millet Paniyaram made with 'Kodo' millet. 

 Nei Appam is a sweet appe made with  soaked rice grinded with jaggery, cardamom powder, bananas.

This is a Millet appe with Jackfruit.

I've added ripe Jackfruit in this recipe, if  you don't have you can skip the step.

You can add Cardamom powder in this recipe.

Kodo millet - English

Varagu - Tamil

Harka - Kannada

Arikelu - Telugu

Kodra / Koden - Hindi

Koovaragu - Malyalam

I've already shared Traditional Nei Appam recipes for which the link in shared below:

Nei Appam/ Unniappam/ Sweet Paniyaram/ Sweet Appe:

Nendram Pazham Nei Appam

http://swadishtkitchen.blogspot.com/2017/08/nendhram-pazham-nei-appam.html

Nei Appam/ Unniappam

http://swadishtkitchen.blogspot.com/2016/08/nei-appam-for-krishna-janmashtami.html

Ingredients:

Kodo millet - 200 gms

Jaggery powder- 3 tablespoons/ 60 gms approx

Ripe Jackfruit - 8 bulbs / nos

Oil / ghee - as required to make Paniyaram

Method:

# Wash Kodo millet well. Soak it in water for 3-4 hrs.

#  Remove water, grind it in mixie without water. It will become grainy batter.

# Chop Jackfruit add in the mixie with kodo and grind to smooth  paste. Add jaggery powder and grind. The consistency of the batter should be like idli batter. Thick in consistency.

# Close with a lid  and let it rest for 4-5 hrs.

# Heat a Appe pan / Paniyaram pan, add ghee / oil. The oil should be hot not smoky.

# Pour the Nei Appam batter in the Paniyaram pan.

# Flame should be in medium.

# After 2-3 minutes turn it with spoon/ knife.

# Once it is cooked well remove it.

Try this healthy, traditional sweet and provide your comments.

Thank U!