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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