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Pressure Cooker Puliyotharai


Ingredients:
Tamarind – small lemon ball size (without seeds)
Rice – 1 cup
Salt – ¾ teaspoon
Special masala powder1 tablespoon
Tempering:
Sesame oil – 2 tablespoons
Mustard seeds – ½ teaspoon
Channa dal - 1 teaspoon
Urad dal - 1 teaspoon
Red chillies – 2 
Curry leaves – 15 leaves
Hing – ¼ teaspoon
Turmeric powder – ¼ teaspoon
Peanuts (roasted) –¼ cup
Sesame seeds - 1 teaspoon

Makes: 2 to 3 serves

Method:
  1. Soak tamarind in water for about ½ hour & extract one cup of tamarind water.
  2. Wash rice a few times & keep aside.
  3. Heat oil in pressure cooker bottom & add mustard seeds, allow spluttering.
  4. Add urad dal & channa dal, roast till golden brown.
  5. Add curry leaves & red chilles (broken into halves), hing & turmeric powder.
  6. Add rice & tamarind water & allow one whistle.
  7. Open the pressure cooker once pressure releases, fluff gently.
  8. Add special masala powder and mix in gently.
  9. Serve with fried potato chips/papad/avial.


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