PULI PONGAL /TAMARIND PONGAL
This is the simplest way of preparing puliyothare. This puli/ tamarind pongal can be prepared with no fuss and requires very less time, like an instant puliyothare. Whenever I wanted to have tamarind rice my first option is this one……mix everything & boil it in the cooker itself using less oil and that too when my mom prepares this we love the most. Definitely try this way instead of ready mix or tedious process of preparation. I hope you all really going to love this & before leaving this page click like and follow button. Also tag me on Instagram @ abysenthil27.
- Raw rice – 1 cup
- Tamarind paste -3 to 4 tablespoon (or thick tamarind syrup/water -3/4 cup)
- salt as per taste
- Sesame oil /any vegetable oil – 4 tablespoon
- Mustard seeeds-1 teaspoon
- Red chili -3 to 4 ( depends on the spiciness needed)
- Split urad dal -1/2 teaspoon
- Chana dal -1 1/2 tablespoon
- Asafetida/Hing – 1 teaspoon
- Cumin/Jeera -1/2 teaspoon
- A sprig of curry leaves
- Turmeric powder/Haldi -1/2 teaspoon
-Wash & Soak rice for 15 to 20 minutes. Raw rice is preferable but boiled rice can also be used. The soaking time might extend upto 30 minutes minimum.
-If you’re using already prepared tamarind paste then it’s fine and good. If not soak the tamarind in warm water for not less than 20 minutes and filter the extract to avoid the residual.
-Heat oil in a kadai/ frying pan at medium/low flame and add the ingredients in the same order listed above for tempering.
-Once done add the tadka to the soaked rice & then add tamarind paste or water. Add salt as well.
-The rice & water ratio should be 1:2 1/2.
-It’s best to cook it in the rice cooker leaving for 10 minutes in simmer after a whistle.
While serving if you wish add a teaspoon of Sesame oil & serve hot with fryums/papad.