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.

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.

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
Oil
Salt

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.

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.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#86.