Today I am blogging authentic South Indian rice dish. I am born n brought up in Andhra family n married to North Kannadiga family made me to taste n learn vast varieties.. Again I have moved to bnglore to find South karnataka food too different, tasted n learnt so many dishes
Now coming to my dish khara rice/Puliyodhare I have tasted this in temple prasdams, functions n found tongue teasing flavours n very different from pulihora rice which we cook.. I found dat we cook same dishes in different way with different flavours which takes dish to different level too
So I got a chance to post this simple yet flavour ful rice through myfacegroup cooking group Shh Secretly Cooking, My partner Poonam bachav blogs at Annapoorna gave me two wonderful ingredients rice, green chillies. The dish immediately flashed in my mind is khara rice so this is the result. It resembles taste of MTR puliogare powder.. But with home touch n fresh flavours. I gave her coconut and jaggery as her secret ingredients she prepared simple yet falvourful delicous
gudanna : http://poonambachhav.blogspot.com/2018/09/gudanna-jaggery-rice-from-karnataka.html..
Do visit her blog for fingerlicking recipes with amazing clicks
rice - 2 cups Cooked
1 Tamarind - lemon - sized ball
Seasame oil - 3 - 4 tbsp
Spice powder :
Seasameseeds - 1 tsp
Corianderseeds - 1 tsp
Redchillies - 4
Fenugreek seeds. -1 tsp
Desiccated coconut - 2tbspns
Jaggery- grated - 1tbspn
Mustard - 1tspn
Urad dal - 1tspn
Chanadal - 2tspn
Red Dry red - broken - 2 - 3
Greenchillies - 2 optional
Asafoetida - 1tspn
Turmeric powder - 1tspn
peanuts Roasted - 1tbspn
- Dry roast red chilies, fenugreek seeds, coriander seeds and desiccated coconut till you get a nice roasted aroma.
- Dry roast the sesame seeds separately. Keep aside to cool.
- Mix everything together in a mixer grinder, add crushed or grated jaggery and grind everything to make a powder To make Puliyodhare :
- Cook rice and make sure the grains are separate from each other. Keep aside.
- Soak tamarind in little water and collect the juice and discard the pulp.
- Heat oil in a wok and add mustard seeds let it splutter add remaining all the ingredients mentioned under Tadka.
- As the dal starts getting brown, add tamarind juice and salt and let it boil.
- Cook till it thickens and oil starts leaving the sides. Aunthentic Puliodhare tamarind paste is ready.
- Spread rice in a big plate ans add spice powder and Puliyodhare paste as required. You can adjust both as per your choice of spice and sour.
- Serve hot!