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Pepper Puliyodharai is a South Indian rice delicacy. The tangy and spicy tamarind paste adds taste and flavour to the rice.If you like it spicy add more pepper powder.
- Cook the rice in a pressure cooker, add 1 tbsp gingely oil and spread on a plate.
- Soak tamarind in warm water for 20 minutes, mash lightly, add 2 cups of water and strain.
- Heat oil in a pan, add the mustard seeds, urad dal, chana dal, red chillies, curry leaves and asafoetida and saute for a while.
- Add the tamarind water, salt, turmeric powder, asafoetida and curry leaves and while it is boiling add the jaggery.
- Heat 1/2 tsp of oil in a pan, add a pinch of asafoetida, fenugreek seeds, black peppercorns, chana dal and roast till the peppercorns splutter, cool and grind to a fine powder. Keep aside.
- When the tamarind water mixture reduces to half add the roasted and ground powder and boil till the mixture thickens.
- Take it off the gas and add the crushed black pepper powder, mix well.Keep this tamarind paste aside.
- Place the rice in a bowl, add gingely oil and tamarind paste as per your taste and mix well.
- Handy tip:
- Add some more pepper powder to the Puliyodharai if you want to make it more spicy.
This recipe was contributed by shalinivenkatesh on 01 Dec 2013
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