Name: PULI KOOZH/TAMARIND RICE PORRIDGE recipe by Karkuzhali Shanmugam at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Ingredients: Idly rice 1 cup; Tamarind 1 medium lemon size; Sesame oil 3 tbalespoon; Mustard seeds 1 teaspoon; Channa dhal 2 tablespoon; Urad dhal 2 tablespoon; Curry leaves Few; Red chillies 3; Asafoetida 1/2 teaspoon; Turmeric powder 1 teaspoon; Water 3 1/2 cups

ABOUT PULI KOOZH/TAMARIND RICE PORRIDGE RECIPE

Puli koozh is one the traditional recipe in tamilnadu in which the freshly ground rice paste is cooked in tamraind water along with other spices. It is a very simple, healthy dish that can be served for breakfast or even for evening snacks.

Ingredients Serving: 3

Idly rice 1 cup
Tamarind 1 medium lemon size
Sesame oil 3 tbalespoon
Mustard seeds 1 teaspoon
Channa dhal 2 tablespoon
Urad dhal 2 tablespoon
Curry leaves Few
Red chillies 3
Asafoetida 1/2 teaspoon
Turmeric powder 1 teaspoon
Water 3 1/2 cups

Instructions

Wash and soak the rice in water for 5 to 6 hours. Then grind into a smooth paste by adding little water. Keep it aside for minimum 3 to 4 hours.
Take the juice from tamarind by adding ½ cup of water.
In a heavy bottomed pan preferably non stick, add oil and add mustard seeds and lit it splutter. Then break and add the red chillies and fry for few seconds.
Then add the channa dhal and urad dhal and let it roast for few minutes. Add curry leaves and sauté.
Once they become little brown add the tamarind juice and water.
Add the turmeric powder and salt. Mix well
Once the water comes to roll boiling, reduce the heat and add the ground rice paste and mix well.
Stir continuously to avoid sticking at the bottom and lump free.
It will starts to thick. Check the salt and add more in necessary. After 8 to 10 minutes it will comes to thick mass and starts separating from the pan.
Remove from heat and serve hot as porridge if you like. Pour a teaspoon of sesame oil on the top and spread with a spoon to avoid drying on the top layer.
Or grease a plate with oil and pour the prepared koozh and spread using a spatula. Pour a teaspoon of sesame oil on the top and spread with a spoon to avoid drying on the top layer. Let it cool for 30 minutes and then cut in to pieces

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