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.
Ingredients
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.
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.
Add the peanuts and curry leaves, microwaved in 1/2 tsp oil, and top up the rice.
Mix the pulikachal, according to your taste.
Categories: Rice Varieties
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