south indian variety rice

Coriander Rice

by // // No Comments

 

Coriander RiceIt has been quite a while since I had posted a recipe for a rice variety. The recipe that I have posted today is a specialty of my MIL. It is called as the Coriander/Cilantro rice. As the name suggests, the main ingredient here is coriander. It is a very simple and tasty dish.

Coriander RiceCoriander in general has many medicinal properties. It is used for obesity treatment, skin care and is also recommended for diabetic people. So Coriander rice is a healthy dish but you normally don’t find them in restaurant menus (maybe because it is healthy :)).

Coriander RiceOn days when you don’t feel like cooking but still want to have something healthy, Coriander rice is an apt choice. Try this simple and tasty variety rice in your kitchen and let me know what side dish you would prefer with it (I like it with simple potato chips and kadalaiparuppu thogaiyal 🙂 )

Print
Coriander Rice
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • Oil – 1 tsp
  • Mustard seeds – ½ tsp
  • Urad dal – ½ tsp
  • Onion, medium, finely chopped – 1 no
  • Ginger garlic paste – 1 tbsp
  • Raw rice – ¾ cup
  • Salt as required
  • Ghee – 1 tsp
to Grind:
  • Coriander leaves or cilantro – a bunch (1 ½ cups tightly packed)
  • Green chillies – 5 nos
  • Chutney:
  • Oil – ½ tsp
  • Asafetida, solid – 1 “
  • Red chilli – 1 no
  • Garlic clove – 1 no
  • Gram dal – 2 tbsp
  • Curry leaves – 4 nos
  • Grated coconut – 1 tsp
  • Salt as required
Instructions
  1. Wash and grind cilantro and green chillies to a fine paste.
  2. Wash and cook the rice adding enough salt to it and set aside.
  3. Heat a pan with little oil and season with mustard and urad dal.
  5. When they start to sizzle add in finely chopped onions. Sauté onions until they turn translucent.
  7. Add in ginger garlic paste and sauté until the raw smell disappears.
  9. Add the ground cilantro paste and stir until the raw smell disappears. Add enough salt and switch off the flame.
  11. Now add the cooked rice to the coriander paste and mix well until all the rice are well coated with the paste.
  13. Drizzle a few drops of ghee and serve hot with kadalai paruppu thogaiyal on the side.
  15. Kadalaparuppu thogaiyal-
  16. Heat a pan and dry roast asafetida for just few seconds. Transfer it to a plate.
  17. Heat the same pan with oil and add red chilli. Sauté until it changes color and transfer it as well to the plate.
  18. Add garlic clove and sauté until it turns translucent and transfer it to the plate.
  19. Add gram dal and sauté until the aroma spreads or until they turn golden brown.
  20. Switch off the flame and add grated coconut, curry leaves and salt.
  21. Grind everything together to a coarse paste by adding very little water.

025

PULIYOGARE |PULIYODHARAI |PULIKAACHAL RECIPE|TAMARIND RICE

by // // No Comments

A traditional spicy and tangy puliyogare recipe which you can easily make at home.

Puliyogare

Temples always bring back fond memories to me; beautiful sculptures, devotional songs, the divine atmosphere and the one of a kind prashadam-puliyogare! During my childhood days, I never forget to get to bring back some puliyogare (if the visit was to the Lord Vishnu temple).
PuliyogareThe puliyogare version that I love the most (after the temple prashadam, of course!) is my mom’s. I always get excited when she makes it at home 🙂 . It is also very popular among my friends and my mom always prepares some for me to take back after my visit to home during my college days.
PuliyogarePuliyougarae/puliyodharai goes well with coriander chutney, paruppu vada or chips. The base ingredient called as pulikachal, can be prepared well in advance (as far as one week earlier). Whenever you feel lazy or don’t feel like trying out anything new, just mix some pulikaachal with white rice and tasty puliyogare can be prepared in no time.
PuliyogareThough it doesn’t look like the temple prashadam, it tastes yummy!

Print
PULIYOGARAE
Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
A traditional spicy and tangy puliyogare recipe which you can easily make at home.
Ingredients
  • Coriander seeds - 2 tbs
  • Fenugreek seeds- 1 tsp
  • Hing( solid) - 1 small piece
  • Turmeric powder -1/2 tsp for color
  • Pepper -10
  • Red chilly -7
  • Curry leaves- handful
  • Tamarind - lemon size
  • Gingelly oil – 2 to 3 tbs
  • Salt as required
Instructions
Puliyogarae powder:
  1. Heat a pan, dry roast coriander seeds, pepper and fenugreek for few seconds until fenugreek seeds turn golden brown. (make sure not to burn the mixture). Now add hing atlast. Switch off the flame and take the pan off the stove (as the heat from the stove might burn the mixture).
  2. Wait until the mixture cools down and grind to a fine powder (shelf life for this powder is 2 months).
Tamarind paste:
  1. Soak lemon size tamarind in hot water for 10 to 15 minutes and drain the juice.
  2. Heat a tawa and add the tamarind juice with enough salt, bring it to boil. Add turmeric powder when the mixture starts to boil and wait until it gets thicken. Switch off the flame when the tamarind paste is ready.
Pulikaachal:
  1. Heat a pan and add gingelly oil (meanwhile break the red chillies into smaller pieces and keep it ready). When the oil is hot, season it with mustard seeds, urad dal, few curry leaves and red chillies(peanut and chenna dhal are optional)
  2. Add little puliyogarae powder to the seasoning and immediately add the tamarind paste.
  3. Add in the remaining puliyogarae powder to the mixture and boil it until oil separates.
Puliyogarae:
  1. You can now mix the pulikachal with steamed rice in small quantities depending upon how tangy and how spicy you want the rice to be. Your Tamarind Rice is now ready. Serve puliyogare with coriander chutney or it goes well even with potato chips.

Puliyogare