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Puliyodharai | Ventuno Home Cooking

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Puliyodharai (Tamarind Rice) Ingredients For Masala powder: Chana dal - 1 tsp Urad dal - 1 tsp Peppercorns - 1/4 tsp Fenugreek seeds - 1/4 tsp Sesame seeds - 1 tsp Coriander seeds - 2 tsp Red chili - 5 no Asafoetida powder - 1/4 tsp For Tamarind mix: Tamarind ball Water Ginger oil - 3 tbsp Mustard seeds - 1 tsp Chana dal - 1 tsp Urad dal - 1 tsp Peanuts Red chili - 3 no Asafoetida powder - 1/4 tsp Curry leaves Turmeric powder - 1/2 tsp Salt Jaggery Cooked rice Method: 1.Take a saucepan, add 1 tsp of chana dal, 1 tsp of urad dal, 1/4 tsp of peppercorns, 1/4 tsp of fenugreek seeds, 1 tsp of sesame seeds, 2 tsp of coriander seeds, 5 red chili. 2.Dry roast till you get golden brown colour. Keep the flame on medium. 3.Turn off the stove and mix with 1/4 tsp of asafoetida powder. 4.Let it cool and grind it to a fine powder. 5.Soak 1 ball of tamarind in 2 cups of water for an hour and mash it well with water and strain it in a glass jar to remove the pulp and clean puree. 6.Take a wide saucepan, add 3 tbsp of ginger oil. Temper the ingredients - add 1 tsp of mustard seeds, 1 tsp of chana dal, 1 tsp of urad dal, a handful of peanuts, 3 red chili, 1/4 tsp of asafoetida powder, few curry leaves, 1/2 tsp of turmeric powder. Mix well. 7.Now, pour tamarind puree into the pan. Boil this on a medium flame for 10 minutes till it thickens. 8.Season it with salt, a piece of jaggery and ground masala powder. 9.Boil it on medium-low flame for 10 minutes till the oil separates. 10.Keep on low flame for 5 minutes and turn off the stove. 11.Tamarind mix is done. Mix with the cooked rice and serve it with appalam or pickle. WEBSITE: FACEBOOK - INSTAGRAM - TWITTER - A Ventuno Production :

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