Tuesday, August 25, 2015

Posted by Mala at 2:00:00 AM No comments
Tamarind rice is a traditional one, very delicious, having a tangy-sweetish-spicy taste, and it is made by using special home made spice powders. Ideal for travel, you can even make the rice the previous night, and mix the pulikachal into it, if you are leaving somewhere early in the morning. As a combo, you can take Bagala baath too. With vadams , pickles and curd chillies (more milagai), it will be great.

                                           Raw rice - 1 cup , cooked
                                           Pulikachal - to taste
                                           Salt for the rice
                                           Fresh curry leaves
                                           peanuts - 1/4 cup

                                           Recipe Cuisine: South Indian; Category: Lunch
                                           Prep time: 10mts; Cooking time: 30minutes

                                                                    Serves 3

                               This is how I cook the rice. After soaking for 1/2 hour, I boil water in pressure cooker, then keep the rice , with 2 3/4 cups water), when steam comes out, I close it with a small cup, then lower the flames, then switch off after 30 minutes. I also add 1/2 tsp gingely oil to the rice, which helps to keep the grains separate, without sticking to each other.

               Allow the rice to cool down completely, adding required amount of salt for the rice.

Add the peanuts and curry leaves, microwaved in 1/2 tsp oil, and top up the rice.

Mix the pulikachal, according to your taste.



Post a Comment

Note: Only a member of this blog may post a comment.