புளி பொங்கல் / Puli pongal / Tamarind pongal / Tamarind rice / variety rice recipe

INGREDIENTS

• Rice – 2 cup
• Tamarind a lemon sized
• Sesame oil 3 tbsp
• Mustard seeds 1 tsp
• Peanuts 1 tbsp
• Chana dal 1 tsp
• Urad dal 1 tsp
• Dried Red chilli 3 nos
• Water 5 cups
• Turmeric powder 1/4 tsp
• Asafoetida a pinch
• Curry leaves – 2 spring
• Salt as needed

Method :

 Soak a small lemon sized tamarind in 1/2 cup hot water for 30 minutes.
 Extract tamarind juice using 3 cup of water.
 In a pressure cooker, add 3 tbsp sesame oil.
 Add the mustard seeds, urad dal, chana dal, peanuts and red chilies.
 Saute them for a minute and add the curry leaves.
 Saute till the dal turns golden brown.
 Mix well and add the tamarind extract. The tamarind extract was about 3 cups.
 Add 2 cups of water.
 Add soaked rice mix it well.
 Allow this to boil nicely.
 Once it starts boiling add the turmeric powder, salt and asafoetida.
 Cover the cooker and pressure cook for 4 whistles.
 Once the pressure is released open and serve with appalam or vadam or pickle.
 Our tastiest temple puli pongal is ready to eat.
NOTES
1. The water measurement was perfect for this rice. Water level (1:2.5 ratio) that water is 1.5 cup tamarind water 1 cup normal water. . You can use raw rice also.
2. This puli pongal tastes yum even though if it is not served hot.