One of the most famous recipe of Karnataka and South India especially among Iyengar community. This was a regular breakfast recipe at our college hostel. I use to dread at the thought of having huliyogare. But later when I started having the home made ones and also at my friends home, I completely changed my opinion about this recipe.
HULIYOGARE (Tamarind Rice)
You also get the masala paste in packets in various super markets now. Even though the procedure for masala preparation is long and time consuming its worth the effort. I have simplified the cooking method so that its easy to understand and prepare.
HULIYOGARE (Tamarind Rice)
Ingredients
Tamarind – 3 lemon sized balls.
Jaggery pieces - 1 1/2tsp.
Turmeric powder - 1/2tsp
Salt - As per taste
Oil - 60 ml.
Cooked rice – Required for 2 to 3 persons.
Masala (to powder)
Masala (to powder)
Black pepper - 2tsp
Fenugreek seeds - 3tsp
Cumin seeds - 4tsp.
Mustard - 1tsp
Mustard - 1tsp
Black gram dal(urad) - 1tsp
Coriander seeds - 2 tbsp
Red chilly - 2 to 3 nos.
Curry leaves - 1 Sprig
Asafetida (hing) - 1/4 tsp
Ingredients (to powder)
Dried coconut (Copra) cut into small pieces - 1 cup.
Sesame seeds (Ellu or Til) – ¾ cup
For seasoning
Mustard - 3tsp
Mustard - 3tsp
Black gram dal(urad) - 1tsp
Red chilly - 4nos
Curry leaves - 1 Sprig
Groundnut – 1/2 cup
Method:
A. Preparation:
1.Soak the tamarind in a cup of water for up to 30minutes. Then make a thick extract(remove the seeds and white outer coating) as much as possible and keep aside.
2. Fry the sesame seeds without oil till the aroma comes out.
3.Grind the copra and roasted sesame seeds in a mixer and keep aside. Grind it coursely and not into a fine powder.
4. Heat a pan, add 2 to 3 tsp of oil and fry all the masala items except hing (add them one by one as stated in order to the pan) till the aroma of all the ingredients comes out, allow it to cool. Later make a coarse powder in mixer. Keep aside along with hing.
5. Roast groundnut without oil till it turns brown. Keep it aside.
B. Cooking:
Method:
A. Preparation:
1.Soak the tamarind in a cup of water for up to 30minutes. Then make a thick extract(remove the seeds and white outer coating) as much as possible and keep aside.
2. Fry the sesame seeds without oil till the aroma comes out.
3.Grind the copra and roasted sesame seeds in a mixer and keep aside. Grind it coursely and not into a fine powder.
4. Heat a pan, add 2 to 3 tsp of oil and fry all the masala items except hing (add them one by one as stated in order to the pan) till the aroma of all the ingredients comes out, allow it to cool. Later make a coarse powder in mixer. Keep aside along with hing.
5. Roast groundnut without oil till it turns brown. Keep it aside.
B. Cooking:
1. Boil the thick extract of tamarind in a deep vessel, to this add jaggery, salt and turmeric powder, allow it to simmer for 5 to 10 minutes or till cooked properly (add water as needed).
2. Add masala powder along with hing to the above, mix well and leave it for 2 minutes to boil.
3. Lastly add sesame seed and copra powder, mix well, allow it boil for one minute or till the mixture is almost semi-dry.
C. Seasoning:
1. Heat remaining oil in a pan, once it is hot add mustard, when it splutters add bengal gram dal, fry nicely. Add curry leaves, red chilly (which is cut into pieces) saute and lastly add roasted groundnuts, fry till the oil coats the groundnuts.
C. Seasoning:
1. Heat remaining oil in a pan, once it is hot add mustard, when it splutters add bengal gram dal, fry nicely. Add curry leaves, red chilly (which is cut into pieces) saute and lastly add roasted groundnuts, fry till the oil coats the groundnuts.
2. Take the cooked rice in a bowl, add tamarind masala paste and seasoning, mix well without breaking the rice. Huliyogare is ready. Serve it hot with Kosambri or Cucumber salad.
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