PULI SORU (TAMARIND RICE)

-




PULI SORU (TAMARIND RICE)
Puli Soru is a popular south indian dish. It is also a traditional south indian tamil brahmin's favorite recipe. Puli soru is best for lunchbox and for travel as it doesn't get spoiled easily. The longer you keep the more it enhances the flavor. Try and enjoy it with your family today!.



Ingredients
1. Cooked rice - 2 cups
2. Tamarind - 1/4 cup
3. Fenugreek - 1/4 tsp
4. Water - as required
5. Shredded coconut - 2 tbsp.
6. Shredded carrots - 2 tbsp.
7. Urad dhal - 2 tbsp.
8. Mustard seeds -  1 tsp
9. Dry chillies - 5
10. Curry leaves - 1 sprig
11. Salt to taste
12. oil - 2 tbsp.
13. Hing - a pinch
14. Turmeric powder - 1/4 tsp

Preparations
1. Soak tamarind in 1 cup hot water, mash it well and set aside.
2. Dry roast fenugreek seeds in a pan until golden then crush it to a coarse powder and set aside.
3. Boil hot water and add dry chillies. Once boiled remove from stove and set aside
4. Heat oil and add mustard seeds and urad dhal. Once it splutter add dry chillies, curry leaves, turmeric powder and hing and saute for a minute.
5. Strain the tamarind pulp and add it into the pot. Mix well and let it to boil in medium heat. Cook until it become thick. Then add the crushed fenugreek and cook for another 2 minutes.
6. Lastly, add shredded coconut and carrots and mix well for 30 seconds. Add cooked rice and mix well. Puli soru (Tamarind rice) is ready.

Comments

Post a Comment

Popular posts from this blog

SAMBAL IKAN BILIS (spicy fried dried anchovies gravy)

-
Image
SAMBAL IKAN BILIS (Spicy fried dried anchovies gravy) 1.100 gram peeled ikan bilis (dried anchovies)  2. 4 shallots chopped 3. ginger garlic paste 1 tbsp. 4. Tamarind 1 tbsp. (soaked in 1/2 cup hot water to extract the juice) 5. Babas Chili powder 6. Turmeric powder 1/2 tsp 7. Curry leaves 1 sprig 8. Mustard seed 1/2 tsp 9. Cumin seed 1/2 tsp 10. Pepper 1/2 tsp 11. Green chili 3 slit 12. Tomato 1 chopped 13. Salt to taste 14. Sugar (optional) 15. 1/2 cup hot water Preparations 1. Fry ikan bilis until crispy in low heat (dried anchovies) . Sieve the fried ikan bilis (anchovies) and save the remaining oil. 2. Heat up the oil (use back the remaining oil), add mustard seed, cumin seed and pepper stir for 1 minute. 3. Add shallots, curry leaves and green chilies and saute till shallots become golden brown. 4. Add ginger garlic paste and saute till raw smell goes off. 5. Add tomatoes, salt and mix with the ingredient. Cover the lid. Onc
Read more

CHICKEN PERATAL (dry chicken curry)

-
Image
CHICKEN PERATAL   Dry chicken curry Ingredients 1. Chicken 1 kg 2. Red chili powder 2 tbsp. 3. Turmeric powder 1/2 tsp 4. King Curry powder 11/2 tbsp. 5. Babas Meat curry powder 1tbsp 6. Coriander powder 1tsp 7. Garam Masala powder 1 tsp 8. Green chilies 7 slit 9. Ginger garlic paste 1 tbsp. 10. Curry leave 1 sprig 11. Clove 3 12. Cumin seeds 1tsp 13. Fennel seeds 1tsp 14. Cinnamon stick 1/2 inch 14. Pepper powder 1tsp 15. Tomato 1 medium chopped 16. Vinegar 1tsp 17. Shallot chopped 3 18. Lemon juice 1 tbsp. 19. Oil Preparations 1. Wash the chicken clean and marinate with vinegar, salt, turmeric, babas meat curry powder and set aside. 2. Heat oil in wok. Splutter cumin seeds, fennel seeds, clove, pepper and cinnamon stick. 3. Add shallots, curry leaves, green chilies and saute until shallot turns golden brown. 4. Add ginger garlic paste and saute again until the raw smell goes off. 5. Add tomatos, salt and saute well. Cl
Read more

KEERA THORAN

-
Image
KEERA THORAN Thoran is a coconut based vegetable Keralite dish. This dish can be made out of any leafy vegetables. I have used Sawi / Choy Sum / Chinese soup green. Ingredients 1. Choy Sum/Sawi 2 bunches (washed and chopped) 2. Shallots 3 chopped. 3. Ginger garlic paste 1tsp 4. Dry Chilies 2 (broken into halves) 5. Mustard seeds 1 tsp 6. Curry leaves 1 sprig 7. Grated coconut 3 tbsp. 8. Cumin seeds 1/2 tsp 9. Green Chilies 3 slit 10.Turmeric powder 1/2 tsp 11. Salt to taste 12. Oil 1 tbsp. Preparations 1. Wash Choy Sum/ Sawi and let it dry thoroughly. Chop finely and set aside. 2. Grind coconut, green chilies, turmeric powder and cumin into a coarse paste. 3. Heat oil in a pan and splutter mustard seeds, add chopped shallots, ginger garlic paste, dry chilies, curry leaves and saute for a few minutes. 5. Add chopped Choy Sum/Sawi and mix everything and reduce the heat to medium, cover the lid and let it cook for 2 minutes. 6. Add the coconut mixture and mix well
Read more