Tamarind Rice / Puliyogare

For once, I am kind of sad that it's Friday! Have had week long Diwali celebrations, followed by my special day. Thanks to my family and friends, for making my day extra special. I am glad to be surrounded by people who love me for who I am... tons of phone calls, texts, emails and surprise 'ringings' of the doorbell. I am so thankful!

It's amazing that what started as a food blog has become such a huge part of me. My week is incomplete if I do not share my jabbering with you. At first I thought that I was not going to blog about my big day but then... my fingers just typed and when I read it, I could only smile.When I started the blog, I did not know what to write, what to share, and how much to share. Now, writing here is like talking to a best friend. I am so glad, I found my voice. Thanks, guys, for hearing me jabber. And no, I am not sharing my age ;)

Going back to what's cooking...Puliyogare is a family recipe that has been passed down to me by my mother and my mother-in-law. It is one of those recipes that brings back memories and does tie all the generations together. It used to be my dad's favorite and it is also "finally teen's" absolute favorite. A dish that all of us enjoy as a quick weeknite meal and it is almost always a part of elaborate spread during festivals or wedding in the south of India. There are so many recipes that come to my mind when I talk about heritage dishes or family recipes.....but I think this one wins hands down. Am sure a lot of you have different versions of the same things, please feel free to leave a link, I would love to see the variations. 

For the powder

2 tsp Cumin/jeera
2 tsp fenugreek seed/methi seed
4-5 curry leaves/kadipatta
1&1/2 tsp mustard seed/rai
2 tsp pepper/kali mirch
5-6 dried red chili/sabut lal mirch
2tsp coriander seed/dhaniya seed

Roast all the above with out oil, add the red chili last, switch off the heat, let it cool.  Grind this into a fine powder. This powder can stay fresh for 6 months in an air tight container.

Roast Some white sesame, let it cool and make a fine powder - keep aside.

 Tamarind chutney/ Puliyogare paste

1 coconut grated
12-15 dry red chili (more or less according to how spicy you want it to be )

handful of  jaggery/gur
1 &1/2 cup of tamarind paste
salt to taste

Tamarind paste - soak tamarind ( 2 hand fulls) in warm water for 2-3 hours, use your hand to pulp the tamarind and strain the tamarind water.

Make a semi- smooth paste of the coconut and red chili, almost a chutney consistency.

In a pot heat tamarind water, jaggery and salt.  Add the coconut paste and let it simmer on a low flame., for about 30-40 min till the excess water evaporates and it gets a thick consistency.

Add  2-4 tbsp of the masala powder and 1-2 tbsp of sesame powder. Stir let it cool.

You can store this in the refrigerator for up to 3 months.

Tamarind Rice

1-2 tbsp oil
1 tsp mustard seed
2 tbsp peanuts
4-5 curry leaves
2 cups cooked rice
3-4 tbsp of tamarind chutney

In a saucepan, heat oil, add mustard, let it splatter, add peanuts, let it roast, add the curry leaves. Lower the heat, add the tamarind chutney/puliyogare paste, it will loosen, add the precooked rice. Shut off the heat. Mix well, add 1/2 tsp sesame powder and salt if needed. Serve warm! Pairs well with curd rice.