Sreedhara.com

Ingredients:

Curry leaves-2 big bunches
Red chillies-20 big ones
Dhaniya-1/2 cup
Jeera-1tbsp
Chanadal-1/2 cup
Garlic-1 whole
tamarind-lemon sized ball
oil -1 tbsp
salt-According to taste

Method:

Pluck off the curry leaves from the stalks .Wash and dry them for a day.

On a medium flame heat the oil in a frypan and add the curry leaves till they turn crispy.Add chanadal and fry it and keep it aside .Now fry the dhaniya,jeera,and garlic and keep it aside.Lastly fry the red chillies.Let all the ingredients cool well.

In a mixie/blender powder all the fried and cooled ingredients along with tamarind and salt.

Store in an air tight container.

This powder tastes superb with plain hot rice,Dosas,Idlis..etc. Don’t forget to take it along with a spoon of ghee,which enhances it flavour.

Ingredients

1 cup fresh shredded coconut
4 tsp coriander seeds
2 tsp peppercorns
A pinch of hing(asoefetida)
4 tsps peanuts, shelled and skinned
2 tsp mustard seeds
12 red chillies
4 tsps white sesame seeds
2 sprigs curry leaves
2 tsp urad dal(black gram dal)
1 tsp channa dal( bengal gram dal)
8 tsp oil or ghee
1 1/2 cups thick tamarind juice
1 small piece jaggery or 1 tsp sugar
2 tsp cumin seeds

Method:

Roast the coconut and set aside.
Roast the coriander, cumin, 6 red chillies,
1 sprig curry leaves, pepper, asoefetida,
1 tsp mustard, 2 tsp sesame seeds, 1/2 tsp
channa dal,1 tsp urad dal and 2 tsp peanuts
one by one till they turn aromatic.
Powder to a fine powder using a coffee grinder
and set aside.
Mix in the coconut gratings and powder once again.
Set aside.

Heat some oil and add the remaining musatard seeds,
red chillies, urad dal, channa dal, peanuts,
sesame seeds and curry leaves.
When the seeds start crackling, add the tamarind
juice and salt/jaggery. Mix well.
Add salt to taste.
The liquid will start boiling.

Now add the powdered masala and simmer till
you get a sticky masala.
Heat through and cool.
This will keep well for a month in a airtight
container if refrigerated.

Mix this with plain cooked rice to get puliyogare
or tamarind rice.

Ingredients:

500 gms rice
200 gms tomatoes
50 gms oil
1/2 tsp pepper powder
2 tsp soya sauce
Salt to taste
1 tsp Ajinomoto
Sufficient water

Method:

1. Boil the water and add rice to it. When the rice gets tender and cooked, drain all the water and keep it aside.
2. Heat oil in a pan and fry the tomatoes for a while.
3. Now add the cooked rice to the tomatoes and fry the rice well.
4. Before removing from the heat, add pepper powder, soya sauce, salt to taste, Ajinomoto and mix well.
5. Remove from heat and serve hot.