Sunday 25 March 2018

Miriyam Pulihora/Pepper Tamarind Rice

I couldnt stop myself to grab a Ugadi friendly recipe from Hari Chandana's Space,as she shares some lovely collections of Traditional and creative special dishes for Ugadi. Am running this week's blogging marathon with Festivals of the month as theme. Hence i have prepared my posts specially for Ugadi though its not quite late to prepare this dish. Ugadi calls for many delightful dishes with ressembles very much the mixture feelings of life. Obviously Ugadi special foods calls for tanginess, sweetness, spiciness, sourness. When i looked for a different rice dish for this special day, i got hooked to this different but yet a tangy rice dish aka Pepper tamarind rice. The name itself tempted me a lot, obviously i couldnt stop myself to prepare them at home.

Miriyam Pulihora,Pepper Tamarind Rice

Immediately i bookmarked it to give a try. And this Miriyam pulihora was sitting in my bookmarked recipes for a long, and finally i tried for this week's theme. Adding roasted pepper powder gives a different flavor to this usual tamarind rice. And we loved it very much, served along with crispy vadas or fried potatoes, am sure this peppered tamarind rice will definitely please anyone's tastebuds. Thanking again Hari Chandana for pulling me to dish out fantastic rice dish.

Pepper tamarind rice, Miriyam Pulihora, Milagu Puliyodharai

1cup Rice
Tamarind (lemon sized)
4 Dry red chillies
1+1/2tsp Black peppercorns
1tsp Mustard seeds
1tbsp Channadal
1tbsp Urad dal
3tbsp Peanuts
1/2tsp Jaggery
1/2tsp Turmeric powder
1/4tsp Hing
Curry leaves

Cook the rice and let them cool in a large plate.

Soak the tamarind in hot water for 10 minutes. Squeeze the pulp and extract the juice.

Heat the gingelly oil in a pan. Let splutter the mustard seeds, add urad dal, channa dal and dry red chillies and fry them.

Add the curry leaves.hing,peanuts and fry until they turns crispy. Add the tamarind juice. salt, cook for few minutes.

Meanwhile dry roast the peppercorns until a nice aroma comes from. Grind as fine powder and keep aside.

Now add the turmeric powder, jaggery, grounded roasted pepper powder.

Pepper Tamarind rice

Cook everything until the oil seperates from the tamarind mixture.

Let it cool completely and pour the mixture to a clean jar.

Add the tamarind paste as per need to the rice and enjoy.

Arrange in fridge and use it as your desire.



Suma Gandlur said...

Sounds delicious. That pulihora must have been full of flavors.

vaishali sabnani said...

Very flavorful the tanginess of tamarind and that peppery taste..good one.

Rafeeda AR said...

Such a flavorful bowl of rice! I love the prop you have used for the rice...

Pavani said...

That sounds like a spicy and flavorful pulihora. I’ve got to try this twist to classic tamarind rice.

Sharmila kingsly said...

Have never used pepper powder in tamarind rice.. will try next time.. Tangy and spicy ..Simply yummy..

cookwithrenu said...

I am also bookmarking it immediately. I was looking for this authentic tamarind rice since long. Yours look so perfect. Thank you for the share.

Harini R said...

Very flavorful with all the spices in there.

Srivalli said...

This is my favorite version and simply love the flavour pepper gives..very nicely done!

cookingwithsapana said...

I love love tamarind rice and the name itself makes me drool. Looks so yummy and tatsy.

sushma said...

I just love this dish. Looks so good

Gayathri Kumar said...

Pulihora is one of my fav dishes. The addition of peeper must render an amazing zing to the rice. Love it..

Jyoti Babel said...

Looks like a flavourful traditional rice.

Priya Srinivasan - I Camp in My Kitchen said...

priya, i m drooling as i read thru the recipe!!! Rice looks absolutely tempting! wish i could have some now!!!

Chef Mireille said...

what a flavorful rice - looks delicious