Zucchini Raitha

Nothing can beat raitha as a side for the ubiquitous briyani. Raitha (pronounced rye-tha and not raw-ee-tha) is a goto accompaniment for the briyani. The most common vegetables used in raitha are red onions, cucumber or carrot. This Zucchini variant is just an inspiration from a friend's salad recipe and I loved it. This is a great low-calorie dressing too for simple salad for lunch. A simple raitha to cool your body with a serving of veggie, how awesome is that! 

Ingredients:

Inspired from here
Serves - 2-3
Yogurt, greek or Desi curds - 1 cup

Zucchini - 1
Lemon juice -  about 1 tsp

Mint leaves - a fistful

Salt - to taste

Pepper - to taste

Method:

Whisk the yogurt until smooth. Peel and grate the zucchini in a grater with the large teeth. Finely chop the mint leaves. Mix all three and chill in the fridge until ready to serve. Just before serving, add salt and pepper to taste. Serve with any spicy rice dish, like the Mushroom Briyani.

Roasted Red Bell Pepper Hummus

You don't have to be a vegan to love hummus. Yet, this vegan, chickpea based middle-eastern dish is great as a dip or a spread. Just dip with pita or tortilla chips for a filling snack. Spread some on a flatbread, fill with veggies and make a wrap. You have got yourself a quick lunch. My LO loves to eat this just by the spoonful. This recipe here can be made and stored in the fridge for several days.

Ingredients:
Cooked Chickpeas - 2 cups (or use 1 can, washed and drained chickpeas)
Garlic - 1 clove
Salt - to taste
Extra virgin olive oil - 3 to 4 tbsp
Red pepper flakes - a pinch (optional)
Red bell pepper - 1 large
Tahini - 2 tbsp (see notes below)
Lemon juice - 1 tbsp

Method:
Roast the red bell pepper in the oven (refer link here for roasting in oven) or char on a flame. When charred all over place in a container with a tight fitting lid and allow it to sweat for 15 minutes. Remove skin and chop finely.
Place the chickpeas, garlic, tahini, red pepper flakes, salt and lemon juice in a blender. With the blender running, drizzle the olive oil and grind the hummus until coarse. Add the roasted red bell pepper (reserving some for garnish) and continue grinding until smooth. Check for seasoning and add salt/pepper flakes as needed. Serve with pita, tortilla, bread, celery, carrots or cucumber. 
Notes:
Tahini is sesame butter. To make tahini at home, toast 2 tbsp of white sesame seeds, allow to cool and blend with 1/2 tsp of olive oil until smooth. Use as needed.
Bonus tip: For a super smooth hummus, try to peel the skin off the cooked chickpeas. For me, I love the skin and the texture it adds.

Kollu Kadayal / Horsegram Chutney | South Indian Curries

Horse gram is a type of beans eaten widely in South India. It is a lesser known variety of lentils but has numerous health benefits. Horse gram rasam (soup) is good for treating cold and the beans itself is known for aiding weight loss. 
I have used sprouted horse gram in this recipe, but horse gram which is cleaned and soaked overnight (non-sprouted) can also be used. I have used the beans cooked water in another recipe kollu rasam which is my next post.

Ingredients:
Sprouted horse gram - 1 cup
Water - 2-1/2 cups
Turmeric powder - a pinch
Garlic cloves - 2
Red onion, chopped (or) Pearl onions - 1/2 cup
Dry Red chillies - 2
Cumin seeds - 1/2 tsp
Oil - 1 tsp
Salt - to taste

Method:
Pressure cook the kollu with water, turmeric powder, 1/2 tsp of salt for about 4-5 whistles. When done, drain and reserve the water for rasam. We are going to use this water in the kollu rasam recipe. Heat oil in a pan and splutter the cumin seeds. Add the red chillis, onion and garlic. Fry until the onions turn soft. Add the cooked dhal, salt to taste and mix. Remove from heat and allow to cool. Blend in a mixie jar until slightly coarse. Serve mixed with hot rice and gingelly oil. Heaven in a morsel!

Mullangi Thogayal / Radish Chutney | Chutney Recipes

I got these cute little red radishes the other day for making salad. But sometimes things get forgotten on the plethora of produce from the farmer's market stuffed in the fridge. I found the radishes a couple of days later and I was skeptical if they would be good for the salad. So I made a simple chutney aka thogayal to go with rice for our lunch that day.

Ingredients:
Adapted from Mallika Badrinath cookbook
Red radishes - 1 bunch (about 7-8)
Shallots / Pearl onions - 8
Garlic - 3 cloves
Red chiilies - 1 or 2 (based on heat level)
Tamarind - a small piece
Grated Coconut - 2 tbsp
Salt - to taste
Oil - 1-1/2 tbsp

Method:
Wash and cut the ends of the radishes. Slice them into thin coins. Peel and halve the shallots and garlic. Heat oil and add the chillies, onions, garlic, tamarind and radishes. Saute until the radishes take a light brown shade, it could take a while in medium heat. Add the grated coconut and mix well. Turn the heat off and let it cool in the pan. When cool grind in a blender with salt. Do not add any water while grinding. Serve topped on rice.
Linking this to Priya's Vegan Thursdays.

Vengayathal Thovayal / Spring Onion Chutney

Scallions or spring onion greens are the essential part for garnishing soups and many asian foods. But what happens to the white part of the spring onions. I try to sneak them in place of regular onions whenever possible. This chutney is one such way where you can make the best use of spring onions.

Ingredients:
Spring onion - 1/2 cup - chopped light green and white part
Urad dhal - 1-1/2 tsp
Dry red chillies - 2 (see notes below)
Grated Coconut - 4 tbsp
Tamarind - size of a marble
Salt - to taste
Oil - 1 tsp

Method:
Soak the tamarind in 2 tbsp of water. Heat 1/2 tsp of oil and fry the chopped spring onions until wilted. Remove and set aside to cool. Heat the remaining oil and fry the urad dhal chillies until the dhal turns light brown. Remove and set to cool. Grind the coconut, dhal, chilli, onions and tamarind (discard soaked water) with salt in a blender until almost smooth. Sprinkle little water as needed. Serve as a side. 
Notes:
2 red chillies was a right amount of heat for our family. You could add upto 4 based on your heat tolerance.
Serving suggestion: Put a dollop of this thovayal on hot steaming rice. Add 1/2 tsp of gingelly oil. Mix and enjoy!

Kathirikai Thovayal / Brinjal Chutney | South Indian Chutney Recipes

A simple chutney with eggplant, and honestly eggplant can't get any tastier than this. When Nags posted her recipe, I made a mental note that I have to try that someday. Luckily I had got eggplant the same week, tried it and it tasted awesome. This has been a regular appearance at our lunch since then.

Ingredients:
Eggplant - 1 big - medium sized (or) 10 small Indian brinjals
Dry Red chillies - 2 or 3
Urad dhal - 1 tsp + 1/2 tsp
Tamarind - size of a blueberry
Mustard seeds - 1/2 tsp
Curry leaves - a few
Pearl onions - 10 - peeled and sliced thin
Cilantro / Coriander leaves - a fistful
Oil - 4 tsp

Method:
Wash and chop the eggplant into 1 inch pieces. In a kadai, heat 1 tsp of oil and fry the eggplant pieces until slightly golden. Do it in batches if needed. Remove to a plate to cool. Heat another tsp of oil and fry the red chillies, 1 tsp of urad dhal and tamarind. When the dhal turns brown, remove from heat. Allow it to cool and blend with the eggplant in a blender adding salt as needed. For tempering, heat remaining oil and splutter the urad dhal, mustard seeds and curry leaves. Add the sliced pearl onions and fry until it becomes soft. Mix in the coriander leaves, ground paste and water needed to thin out the chutney. Heat for a minute or two and remove to a serving bowl. Serve with hot steamed rice. A drop or two of ghee or gingelly oil won't harm, don't you think?

Parsley Chutney | Side dish for Idli Dosa

A simple coconut chutney is a go-to side dish for dosa in most South-Indian homes. But parsley is not something commonly used in India. Its cousin Coriander leaves, aka Cilantro is the ruler there. But having access to parsley I had always wanted to try in my cooking for its health benefits. Did you know that Parsley is rich in antioxidants, Vitamin K, Vitamin A and also a great diuretic. I would recommend to try it in salad, throw it in some pasta or better yet make a chutney like this or try in a recipe for a chapathi side.

Ingredients:

Inspired from here 
Fresh Parsley - 1/2 bunch - washed and leaves picked
Grated Coconut - 1/2 cup
Gram dhal / Pottukadalai - 2 tbsp
Green chillies - 1
Ginger - 1/2 " piece
Salt - to taste
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Curry leaves - a few

Method:
Saute the parsley leaves in a heated dry pan until it wilts slightly, about half a min. Grind the parsley, coconut, gram dhal, ginger, green chilli and salt to a smooth paste. Heat oil and splutter the mustard seeds, urad dhal and curry leaves. Pour over the chutney, mix. Serve as a side dish for idli/dosa.

Linking this up to Priya's Vegan Thursdays.

Tomato Coriander Chutney | Side Dish for Idli Dosa

This is one more variety of tomato chutney I make often for dosas and idlis. I love the little speckles of the coriander leaves in this tomato chutney. It gives a fresh burst of flavour in the otherwise earthy spicy chutney. Also check out my other posts on Onion Chilli Chutney, Tomato Onion Chutney, Celery Cilantro Chutney on the list of my coconut-free chutneys.

Ingredients:
Serves - 2-3
Onion - cubed - 1 cup
Tomato  - chopped - 1-1/2 cups
Coriander leaves - from about 5-6 twigs
Dry Red chillies - 4
Oil - 2 tsp
Tempering:
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Curry leaves - a few

Method:
Heat 1 tsp of oil and fry the chillies and onion. When the onions are cooked through and starts to caramelise, remove and spread on a plate to cool. In the same pan heat another tsp of oil and fry the tomatoes with a pinch of salt. When the tomatoes turn mushy, add the coriander leaves and mix until it wilts. Remove to a plate to cool. Transfer the onions and tomato mixture to a blender and process until smooth adding required salt. In the same kadai, no need to wash, seriously, heat the oil for tempering and add the ingredients for tempering. When the mustard splutters pour over the chutney and serve as a side for hot idlis or dosas.

Peerkangai thol thuvayal / Ridge gourd Peels Chutney | Indian Chutney Recipes

Peerkangai / Ridge Gourd is a nutrient rich vegetable. Being brought up in a South Indian Family we were fed with a sumptuous share of vegetables for our meals. Dad always says vegetables from the vine are really good for health. Our mothers and grandmothers plan really very well on what vegetables can be cooked how. There was never any wastage of vegetables and if there are any leftovers they are promptly featured in a kootu or avial. Talking about the nutrients in the vine vegetables, this ridge gourd peels chutney always present whenever there is a curry, kootu or sambar is made with ridge gourd.

Ingredients:
Makes 1/2 cup of thogayal
Ridge gourd peels - 1 cup
Coconut - 2 tbsp
Urad dhal - 2 tsp
Tamarind - size of a marble
Red chilli - 2
Salt - to taste
Oil - 2 tsp

Method:
Wash and scrub the ridge gourd well. Using a knife scrape the sharp edges of the ridges. Peel the skin and reserve. Heat 1 tsp of oil and saute the peels until it starts to wilt. Remove and set aside to cool. Heat the remaining oil and fry the urad dhal, red chillies and tamarind. When the dhal begins to turn to light brown, add the grated coconut and remove from heat. Allow to cool and blend with the peels adding salt. The chutney should be thick, more like scooping consistency, so add only a little water while grinding as needed. Serve as a side for rice.
Linking this up for Vegan Thursdays.

Coconut Chutney | Side Dish for Idli Dosa

Coconut chutney is a very common side dish for South Indians. It is an all-purpose side dish for most of the south Indian dishes and goes perfectly well with idli, dosa, vada or pongal. For a perfect coconut chutney, try a ratio of 4:1 for the coconut and gram dhal. You will not go wrong. There are a lot of ways to adapt this recipe and make different types of sides. More on that coming soon.

Ingredients:
Serves - 2
Grated Coconut - 1/2 cup
Dalia / Roasted gram dhal / Pottu Kadalai - 2 tbsp
Green chillies - 2
Salt - to taste
Tempering:
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Chana dhal - 1 tsp
Curry leaves - from 1 twig

Method:
Grind the coconut, gram dhal, green chillies and salt in a mixie/blender adding little water. It should be a smooth paste. Transfer to a serving bowl and add water for desired thickness. Heat oil in a small pan and splutter the ingredients for tempering. Pour over the ground chutney and serve. I served as a side for Ven Pongal along with sambar.
Linking this up to Lets Cook with Coconut.

Pavakkai Podi / Bitter gourd Spice Powder for Rice

I am not generally an elaborate meal kind of person. A simple rice dish with a thovayal/rasam and a vegetable curry would be suffice. I will have a happy belly. This podi is one such recipe, from grandma which is a great make-ahead condiment and comes in handy for a quick, hot yet homemade meal. It can me made on a free weekend and stored in the fridge for a couple of weeks. It only really takes about 15 minutes of the stove time and you are good to go.

Ingredients:
Makes about 1/2 cup of podi
Bitter gourd / Pavakkai - 2 medium sized
Grated coconut - 1 tbsp
Dry Red chillies - 3
Garlic - 1 big clove
Salt - 1/2 tsp
Oil - 1 tbsp

Method:
Wash and pat fry the bitter gourd. Cut into half and core the center. Slice thin and cut into quarter. Add salt and let it set for about 30 minutes. Blend the coconut, chillies and garlic until ground well. Do not add any water while grinding. Drain the bittergourd pieces and squeeze the excess juice really well. Heat oil in a pan and fry in medium-high heat. When it turns light golden color, reduce the heat to medium and add the spice mix powder. Continue to fry until it takes a dry texture. Take care not to burn. Allow to cool and store in a dry glass container. To serve, mix couple of teaspoons of this powder with hot steaming rice and gingelly oil. Mmm... Heaven in a morsel...
Notes: This podi would not need any salt other than the one which was used for macerating. 

Linking this up to South Indian Cooking by Anu and Eat seasonal Food-Fresh by Jagruti.

Tomato Onion Chutney | Side dish for Idli Dosa

When asked "What side dish shall I make for Dosa?", Tomato chutney will be the first reply from DH. Since I almost never run out of onions and tomatoes, this chutney is pretty easy to make and is very tasty. I added a red bell pepper to increase the veggie quotient and hey, Red bell peppers are a storehouse of Vitamin C and antioxidants. So Easy-to-make - check, Tasty - check, Healthy - check!

Ingredients:
Cooking Time - 30 mins
Onion - 1 - approx 1 cup cubed
Tomato - 4 - medium sized
Red bell pepper - 1 - cubed (optional)
Red chillies - 4
Garlic - 3 cloves
Oil - 2 tbsp
Tempering:
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Curry leaves - a few

Method:
Heat 1 tbsp of oil in a kadai and fry the red chillies, onions and garlic cloves until the onions are three-fourth cooked. Add the cubed red bell pepper (if using) and fry for about 3 minutes. Transfer to a plate and allow it to cool. In the same kadai heat the remaining oil and fry the tomatoes with a pinch of salt until mushy. Allow it to cool. Blend the onion mixture until smooth. Now add the tomatoes with salt and blend again. Transfer to a serving bowl. Heat 1 tsp of oil and splutter the ingredients for tempering. Pour the tempering over the chutney and serve for idli, dosa or as a spread for bread. It is also a great dip for celery sticks or bell pepper strips.

I am linking this up to Vardhini's Dish It Out happening in my space and also linking this to Srivalli's Summer Special Mela.

Kothamalli Thuvayal / Coriander Chutney for Rice | Indian Chutney Recipes

I picked up three bunches of coriander leaves on my grocery shopping last time because they were on sale. Firstly, it is one of my favorite herbs, secondly, It is summer and the fresh herbs are in abundant and I reckon I should use it to the fullest. This is a simple thovayal recipe, a great side for rice. Substitute cilantro with curry leaves or mint leaves. The recipe works great for those too.

Ingredients:
Coriander leaves / Cilantro - 1 bunch
Grated Coconut - 1/4 cup
Urad dhal - 1 1/2 tsp
Coriander Seeds - 1 tsp
Cumin seeds - 1/2 tsp
Garlic - 2 big cloves - halved
Dry Red Chillies - 5
Tamarind - size of a small gooseberry
Oil - 2 tsp

Method:
Heat oil in a kadai and add the urad dhal, coriander seeds, cumin seeds, garlic and red chillies with tamarind. Fry in medium-high heat until the urad dhal turns light brown. Add the coconut and fry for a minute. Reduce the heat, add the coriander leaves and fry for another minute. Remove from heat and allow it to cool. Grind to a smooth paste adding a little water. The chutney should be of thick consistency. Great side dish for idli, dosa, chapathi or bread. I love a dollop on hot rice with a few drops of gingelly oil. Divine!!

Guacamole

Guacamole is a favorite dip for chips or a yummy spread for bread/burritos and is an indispensable part of the Mexican cuisine. As a part of Vegan Thursdays this month here is a simple yet scrumptious recipe for guacamole. 

Ingredients:
Ripe Avocado - 1 big
Red Onions - chopped - 2 tbsp
Tomato - chopped - 2 tbsp
Jalapenos - chopped - 1 tsp
Cilantro - leaves from 4 twigs - chopped
Lime - 1
Salt - to taste

Method:
Cut the avocado lengthwise around the pit. Twist one half to separate the halves. Remove the pit with the help of a knife or spoon. Scoop out the flesh with a spoon and mash with a fork. Add the other ingredients and give a good mix. Keep covered with a plastic wrap in the refrigerator until ready to serve to avoid browning. 

Mambazha Pachadi / Sweet & Spicy Mango Chutney | Indian Chutney Recipes

Mango season is here and the market is overflowing with mangoes. I picked up a few to try out a few recipes and to slurp it down as such, a simple wish of a true mango lover. When we were kids spending our summer holidays in grandparents' house in the village in India, we got mangoes in abundant. Literally, abundant in big baskets. We used to eat at least a few in a day. Summer holidays were all about, eating, playing and having fun. Also featured on the menu for the holidays would be raw mango rice, mango juice and pickles. I made this easy to make pachadi yesterday as a side dish for sambar rice. It tastes great with rasam and curd rice too.

Ingredients:
Ripe Mango - 2 large - peeled and cubed
Chilli powder - a large pinch or 1/2 tsp (based on spice level)
Salt - to taste
For tempering:
Oil - 1/2 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Dry red chillies - 2 or 3, broken

Method:
In a saucepan add the mango pieces with salt and chilli powder. Add about 1-1/2 to 2 cups of water and cook covered in medium heat for 15 minutes. Stir occasionally by mashing the mango pieces to ensure that it doesn't stick to the bottom. When almost all of the water has evaporated, remove the lid and cook until the remaining water is vaporized. Remove from heat and allow to cool. For tempering, heat oil and splutter the mustard and cumin seeds. Add the chillies and pour this tempering over the cooled mango pachadi. Mix well and store in a dry, airtight container in the fridge. Keeps well for about a week, if it lasts that long for you.
Notes:
A pinch of turmeric powder can be added if desired. I did not add because i wanted the natural color of mango.

Sending this to Srivalli’s Kid’s Delight event hosted by Pavani and to Mango Delights.

Idli Milagai Podi | Side Dish for Idli Dosa

This is another version of podi I make for Idli/Dosa. As I had said in my previous post, here I am with my sister's version of idli podi. Wow, It is going to be 2 years already since my previous post on idli podi. This podi is a staple in my pantry and always will be present when I make Idli and is my most favorite combination for Idli. What is your favorite combo for Idli?

Ingredients:
Per standard measurement cup
Toor Dhal - 1 cup
Chana Dhal - 1 cup
Moong dhal - 1/2 cup
Dry Red Chillies - 25-28 
Asafoetida - 1/2 tsp
Curry leaves - a few
Salt - 1-1/2 tsp

Method:
Dry roast all the dhals one by one until light brown in color. Roast the red chillies, curry leaves and asafoetida slightly. Take care not to burn the red chillies. Allow to cool and grind to a slightly coarse powder in a mixie or coffee grinder with salt. Mix with gingelly (sesame) oil and serve with hot idlis.

Linking this to Srivalli's Kid's Delight.

Beetroot Chutney | Chutney for Chapathi

When I was going through my posts I realized that I had not posted the Beetroot chutney until now. This is one of the staple dishes in my home and features atleast once a month when I make Chapathis. See, that is the case with certain dishes. We make them so often that we do not even think of clicking or sharing. This time I planned to click and post.

Ingredients:
Recipe Source: Aunty
Beetroot - 1 medium sized - grated
Grated Coconut - 1/4 cup
Shallots / Pearl onions - 5
Urad dhal - 1 tsp
Chana dhal - 1 tsp
Curry leaves - a few
Green Chilli - 1 or 2
Tamarind - a small piece (about size of half a blueberry)
Oil - 1 tsp
Salt - to taste
For Tempering:
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp

Method:
Heat 1/2 tsp of oil in a pan and roast the urad dhal and chana dhal until they are light brown. Remove and set aside. Heat the remaining oil and add the green chilli and onions and saute until the onions are almost cooked. Add the curry leaves and the grated beetroot and fry until the beetroot is cooked through. Remove from heat and add the grated coconut and set aside to cool. Blend/Grind the beetroot mixture and dhal mixture until smooth. Add salt to taste and pulse for a couple of times. Heat oil for tempering and add the mustard seeds and urad dhal. When the mustard seeds pop, pour the tadka over the chutney and serve. This chutney is a great combo for chapathis or hot phulkas.
I am sending this to Pari's Only-Vegan event hosted by PJ this month.

Celery Cilantro Chutney with a Surprise! | Side dish for Idli Dosa

These lovely little celery stalks are just for salads or snack. That is what I thought too until I tried this yummy chutney. This is a great side dish for Idli/Dosa or can even be used as a spread for a toast. Adding cilantro/coriander leaves gives a lovely green color and a fresh taste. What is the surprise you could ask? There is and it is walnuts. A handful of toasted walnuts in this chutney makes it creamy and a powerhouse of omega-3 acids. Check out the original recipe here.

Ingredients:
Celery - 2 cups
Onion - 1 cup
Tomato - 1/2 cup
Walnuts - 1/2 cup
Green chilli -  2 or 3
Ginger - 1/2 inch piece
Garlic pods - 2
Cilantro - 1/2 of a small bunch
Oil - 1 tbsp
Salt - to taste
For Tempering:
Oil - 1 tsp
Mustard seeds - 1/2 tsp

Method:
Toast the chopped walnuts for about 3 minutes. Allow to cool and crush in a blender/mixie until coarse. Heat oil in a pan and add the celery, onion, ginger, garlic, green chilli. Saute until the onions and celery are almost cooked. Add the tomato with a little salt and cook until it turns mushy. Remove from heat and add the chopped cilantro. The cilantro will wilt in the residual heat. Allow the mixture to cool and grind in the mixie until smooth. Now add the crushed walnuts and salt and pulse for a couple of times. Heat oil in a small pan and splutter the mustard seeds. Pour over the chutney and serve with hot idlis.
Linking this to Bon Vivant #11 - Healthy Appetite; New "U" 2013; Winter Foods - 30 min challenge;

Kollu Podi / Horse Gram Spice Powder | Side Dish for Idli Dosa

I can start this post saying horse gram (aka kollu in tamil) has numerous health benefits and is good for you. It is rich in protein like any other bean and has good amount of fiber. Kollu rasam/horse gram soup is good for cold and sinuses. But mind that too much of anything good is bad. Though horse gram taken in moderation is good for you, too much of it causes increase in body heat.
But I had actually thought of starting this post saying that the best side dish for idlis are podi. Podi popularly known as Idli podi is made of lentils and there are infinite combinations and recipes for making it. I have already made and blogged about Idli podi, Curry leaves podi earlier. Here is a healthy and tasty recipe for Idli podi with horse gram.

Ingredients:
Horse gram dhal / Kollu paruppu - 2 cups
White Sesame Seeds / Ellu - 1/4 cup
Dry red chillies - 20
Curry leaves - a few
Asafoetida - 1/2 tsp
Salt - to taste

Method:
Dry roast all the ingredients one by one until toasted (except salt). Allow to cool on a plate and pound to a coarse powder in a blender / coffee grinder. Mix 
with gingelly oil and serve with idli/dosa.

Puli Kaichal / Home made Puliyogare / Tamarind Rice | Indian Rice Recipes

Puli Kaichal meaning "boiled tamarind" is one of the ready to eat rice mixes. Puliogare/Puliodharai is known for its long shelf life and is a perfect food for packing during travel. This is DH's favorite and since MIL is here she has been making it quite often. Actually she has been making a lot of her son's favorites.. talk about 'pampering' :). This time I managed some time to click few pictures.

Ingredients:
Tamarind (seedless) - 1/4 kg
Gingelly oil - 120 ml
Turmeric powder - 1/2 tsp
Salt - to taste
Tempering:
Mustard seeds - 2 tbsp
Urad dhal - 1 tbsp
Chana dhal - 1/2 cup
Curry leaves - a few
Red chillies - 4 broken

Roast and grind:

(1)
Coriander seeds - 1 cup
Chana dhal - 2 tbsp
Red chillies - 10
Asafoetida - 1/4 tsp
Curry leaves - 1 twig

(2)
Fenugreek - 1 tbsp
Sesame seeds - 1 1/2 tbsp

Method:
Soak the tamarind in warm water for about 1 hour and take a thick extract. This enables extraction of more juice. Roast the ingredients in the list one by one. Roast red chillies and asafoetida with a little oil. Let it cool and grind group (1) ingredients and group (2) ingredients separately to a fine powder. Heat oil in a kadai and add the tempering ingredients. When the chana dhal is roasted (about 3-4 mins) add the tamarind extract with 2 cups of water, turmeric powder and salt. Allow it to come to a rolling boil. Now add the ground powders and mix well without lumps. Reduce the heat to medium-low and allow it to simmer until the mixture thickens and oil starts oozing out. This may take anywhere from 15 to 30 minutes. Allow it to cool and store in a dry airtight container. Mix with cooked rice as required. This mixed rice keeps well for couple of days in room temperature. The Puliyogare itself keeps good for a couple of weeks in the refrigerator. Just make sure you use only dry spoon when mixing.

Sending this tangy concoction to Serve It - Boiled event happening at my space and Denny's.