PEPPER PULIYODHARAI | MILAGU PULIYODHARAI

I wanted to try this pepper puliodharai recipe for long time. I usually follow my MIL’s method for making tamarind rice / puliyodharai . It comes out very well. This time I tried the same recipe with pepper. 

As I mentioned in my pepper idli post, my hubby is very much fond of pepper dishes.. So I tried this pepper puliogare on my own.. It came out very well. It had a nice flavour of pepper in it. I packed it for my hubby’s lunch box. He liked it very much. There is no much difference in the method and the ingredients.

U can prepare the paste the previous night and make the rice the next day.  Adjust the amount of pepper powder based on your taste. This paste stays well for 1 week even without refrigeration.  I also feel for making puliyodharai, mixing the paste in raw rice or boiled rice tastes well more than basmati. Add few tsps of sesame oil / gingely oil while mixing the rice & paste to get the additional flavour and taste. As we all know, this rice is apt for travel too.

INGREDIENTS
1 cup - 250ml

Serves 2 people

Rice – 1/2 cup ( Raw rice or boiled rice) Tamarind -  Medium gooseberry size Jaggery – A small piece Salt , water – As needed To roast & grind Oil – 1/2 tsp Methi seeds – 1/2 tsp Pepper corns – 1 tsp Chana dal – 1 tsp Hing/Asafetida -  A big pinch To saute Gingely oil – 2 tbsp Mustard seeds – 1/2 tsp Urad dal – 2 tsp Chana dal – 1 tbsp Red chillies – 2 nos (pinched) Curry leaves – few Hing /Asafetida-A pinch Crushed Pepper powder – 1.5 tsp Sesame oil /Gingely oil – 1 –2 tbsp

HOW TO MAKE PEPPER TAMARIND RICE

Pressure cook the rice and spread in a plate adding a tbsp of gingely oil. Let the rice cools down and becomes fluffy. Soak tamarind in warm water for 20 minutes and take the extract adding 2 cups of water. Heat gingely oil in a pan and temper mustard, urad dal, chana dal, red chillies, curry leaves, hing. Saute well. Now add the tamarind extract, salt, turmeric powder, little hing and curry leaves. Allow to boil well. In the middle add the jaggery. Add 1/2 tsp of oil and roast the ingredients given under “To roast&grind”. Roast till the pepper corns splutter. Powder them and set aside. When the tamarind extract reduces to half in quantity, add the roasted & ground powder.  After you add the powder, give a boil. The mixture thickens. Let it roll boil well for few seconds. After  you get salangai satham ( gala gala sound), switch off the flame. Finally add the crushed pepper powder in the paste, mix well. Set aside. Tamarind paste is ready. Mix the required paste in the rice adding gingely oil.

Note

• If you want more spicy, add more pepper powder at the end.

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