Khara rice/puliodare


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 







INGREDIENTS :

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


Tadka:

 Mustard - 1tspn

Urad dal        - 1tspn

Chanadal     - 2tspn

Red Dry red - broken  - 2 - 3

Greenchillies - 2 optional

Asafoetida - 1tspn

Curryleaves- few

Turmeric powder - 1tspn
 peanuts Roasted  - 1tbspn



METHOD:



  • 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!                                                                                                                                        








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Comments

  1. Puliyodhare is my weakness and I cannot have enough of it. Making puliyodhare from scratch and getting that perfect balance of spicy, tangy at the same time is an art. Who needs the packet stuff, when they can make a delish version from your blog.

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  2. I have very fond memories of Puliyodhare during my 5 year stay in Hyderabad. It was there when I fell in love with this tamarind rice and learnt to cook it aswell. You have done full justice with the ingredients by making this dish Prathima. The khara rice looks very inviting and can imagine how flavorful it must have been with your homemade spice powder.

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  3. Puliyodharai is a favourite at home and I usually have a batch in the fridge, ready to mix with rice for a quick but tasty lunch on a day when theres no time to cook. This recipe uses coconut which I have not added to pulikachal before, I must try this version too! Sujata. Shukla

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  4. Khara rice was the one we hogged on from a class mate who gets to go home every weekend from the hostel. her mum will send a truck load of this which gets polished off in no time.yours looks just the same.

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  5. I've not actually made tamarind rice at home but have tasted it. Its so delicious and your click is tempting me to try making it at home.

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  6. Love tamarind rice and now I am saying this one to make some yummy traditional recipe

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  7. I'm a big fan of puliogare, and your version looks absolutely yummylicious! Great share! :)

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  8. One of my fav rice dishes and I like to have it with a cup of curd

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  9. A one dish meal that is an eternal favourite...

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  10. Evergreen variety rice... I just love this delicious rice with potato chips :)

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  11. Hard to resist to this tangy rice, all time favourite, i can have this rice even everyday, just love it. Serve me with some potato fry, i wont say no at all.

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  12. First time I tasted this rice around 7-8 years ago, since I make it and it is my daughter's favourite. You have made so perfectly.

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  13. I love this recipe!Its a common prasad item of the many south indian temples.You have so perfectly captured the essence of this delicious recipe!

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  14. We love puliyodharai and I love every variation of this dish. This looks so good and tempting

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  15. Love a well made puliyogare. Your dish looks really nice

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  16. well made puliyogarai. I love all varieties, esp the ones from Karnataka.. each one is unique in its own way..

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  17. This is really an authentic one ... Love the tangy tamarind flavor here in the rice/...... Lovely share for theme :)

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  18. This is delicious, the fragrance of it is so good. Lovely share.

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