Friday, 11 January 2013

Puliogare rice

Puliogare rice is my all-time-favourite.  Making this is not quite easy,  needs correct composition of spices in its masala and also the imli added should be reduced to its proper paste-like consistency.  But with practice and patience, I assure, u guys, can make excellant puliogare.

Ingredients required

  • Cooked rice two cups
  • Puliogare powder-1/4 cup
  • Salt- 1 tsp
  • 1/2 cup of tamarind extract (Made out of lemon-sized tamarind ball)
  • Haldi/turmeric powder-1/2 tsp 
To temper
  • 7-8 tsp oil
  • 1/2 tsp rai/mustard seeds
  • 1/2 tsp chana dal
  • 1/2 tsp split urad dal
  • 10-12 broken cashewnuts
  • Few sprigs of curry leaves
  • 3-4 broken dry red chillies


Heat oil in kadaai, add ingredients for temper one by one.

Then, add in tamarind water.  Tune on moderate to high heat such that tamarind water evaportes and becomes thick paste-like consistency, drizzling oil at top.  This will take time for ten to fifteen minutes.

When imli reduces as shown below pic, add turmeric powder and salt.. cook for two minutes.  Switch off the flame

Add in puliogare powder and adjust salt accordingly.  Add in cooked rice.  It is to be noted that either rice or puliogare paste should be cool/room temperature.  If both rice and paste are hot, then puliogare rice will turn wet and soggy.  One gentle advice is that in such cases, bring them both straight under ceiling fan for twenty minutes and then mix them.  This can really help in creating right rice texture..

Wowieeee puliogare rice was very yummy, I myself finished it all!!!

Guys, do give a try and let me know.....

Kovaikkai stir-fry

This lovely delecious side-dish goes very good with any podi sadham/dry flavoured rice

Ingredients required

  • 1 cup of kovaikkai
  • Oil, as required
To temper
  • 3 tsp of oil
  • 1/2 tsp of rai/mustard seeds
  • 1 tsp whole cumin seeds
  • 2 tsp of dry kasoori methi
  • 2-3 slit green chillies 
  • 1 tsp of Everest chicken masala (Go ahead and try guys...this has aromatic combo of spices which shud be relished by all)
  • 1/2 tsp salt
  • 1 tsp ginger-garlic paste
  • Pinch of haldi/turmeric powder


Atfirst, cut kovaikkai the both side-ends

Then finely chop them vertically to get fingerchips-look

Next step would be to semi-fry or deep fry these finger-like-kovaikkai till it turns golden brown, set aside.

I semi-fried it !

In a kadaai, add all ingredients for temper one by one, toss the fried kovaikkai well around masala.

Simmer for few minutes and serve hot with any rice

Was very tasty

nRelate Posts Only