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South Indian Specialities..

Jan-24-2018
Jayanthy Asokan
10 minutes
Prep Time
30 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT South Indian Specialities.. RECIPE

Special Puligore with a twist of adding coarsely sesame seeds, peanut with other ingredients make this puligore a special. Curd rice tempered with usual seasiong and mixture of little curd and milk. A tasty accompaniment of coconut thogayal which is one of the south Indian specialty adds a good combo for these two variety rice.Crispy pappad and fryums adds extra taste to these delicacies. Fruits are must to eat every day. A guava is added to consume two hrs before a meal. A complete meal with full nutrients suits for both adults and children.

Recipe Tags

  • Basic recipe
  • Healthy

Ingredients Serving: 3

  1. Rice 2 cups
  2. Water 41/2 cups
  3. For PULIGORE
  4. Tamarind 2 lemon size
  5. Peanut 3 tablespoon
  6. Sesame seeds 1tablespoon
  7. Mustard seed 1 teaspoon
  8. Urad dhal 1 teaspoon
  9. Bengal Gram 1teaspoon
  10. Pepper corns 1/2 teaspoon
  11. Fenugreek seed 1/4 teaspoon
  12. Curry leaves 3 sprigs
  13. Gingely oil 3 tablespoon
  14. Dry chillies 3
  15. Turmeric powder 1/4 teaspoon
  16. Asfitidaa 1/2 teaspoon
  17. Salt to taste
  18. For curd rice
  19. Oil 1 teaspoon
  20. Mustard seed 1 teaspoon
  21. Urad dhal 1/2 teaspoon
  22. Bengal gram 1/2 teaspoon
  23. Asfitidaa 1/4 teaspoon
  24. Curry leaves 2 sprigs
  25. Gingely oil 3 tablespoon
  26. Salt to taste
  27. For THOGAYAL
  28. Coconut pieces 1/2 cup
  29. Urad dhal, 3 teaspoon
  30. Thoor dhal 2 teaspoon
  31. Tamarind! Little piece
  32. Dry chillies 3
  33. Salt to taste
  34. Water 4 teaspoon
  35. Oil 1 teaspoon
  36. Pappad 5
  37. Fryums few
  38. Oil for frying
  39. Guava 1

Instructions

  1. PRESSURE COOK 2CUP OF RICE FOR 7 MINUTES.
  2. HEAT GINGELY OIL IN A WOK.
  3. INGREDIENTS FOR SPECIAL PULIGORE.
  4. FRY DRY CHILLIES.
  5. TRANSFER IN A MIXER.
  6. ADD ALL THE OTHER INGREDIENTS AND FRY TILL GOLDEN BROWN.
  7. ADD THE FRIED INGREDIENTS IN THE MIXIE JAR.LET IT COOL.
  8. HEAT OIL IN A WOK. ADD MUSTARD SEED, ASAFOETIDA AND CURRY LEAVES. LET IT SPLUTTER.
  9. ADD TAMARIND JUICE.
  10. ADD TURMERIC POWDER AND SALT TO TASTE.
  11. ADD SMALL PIECE OF JAGGERY TO THE TAMARIND MIXTURE.
  12. GRIND THE COOL FRIED INGREDIENTS COARSELY.
  13. ADD THE COARSELY GROUND POWDER TO THE TAMARIND MIXTURE.
  14. FRY FOR TWO MINUTES AND SWITCH OFF THE FLAME.
  15. ADD COOKED RICE IN A BOWL.
  16. ADD SPECIAL PULIGORE MIX TO THE RICE AND MIX WELL.
  17. MIXED PULIGORE RICE IS READY TO PACK.
  18. FOR TEMPERING CURD RICE HEAT OIL IN A PAN AND ADD ALL THE INGREDIENTS AND FRY TILL DONE. LET IT COOL
  19. TAKE REQUIRED QUANTITY OF COOKED RICE AND ADD CURD AND MILK.MIX WELL.
  20. ADD THE TEMPERED SEASONING AND SALT TO TASTE.
  21. MIX WELL AND IT'S READY TO PACK.
  22. FOR COCONUT THOGAYAL.HEAT OIL IN A PAN.
  23. INGREDIENTS FOR THOGAYAL.
  24. ADD ALL THE INGREDIENTS AND FRY WELL.
  25. ADD CURRY LEAVES TO THE OTHER INGREDIENTS AND FRY WELL.
  26. ADD CHOPPED COCONUTS TO THE FRYING INGREDIENTS AND FRY FOR THREE MINUTES.
  27. ADD FRIED COOLED INGREDIENTS IN A MIXER JAR WITH SALT TO TASTE.
  28. GRIND WITH LITTLE WATER TO THE REQUIRED CONSISTENCY.
  29. COCONUT THOGAYAL IS READY TO PACK.
  30. HEAT OIL IN A MEDIUM FLAME AND FRY PAPAD.
  31. FRY SOME FRYUMS TOO.
  32. LET IT STAY FOR FEW MINUTES ON TISSUE PAPER.
  33. GET READY WITH A THREE TIER TIFFAN BOX. PACK SPECIAL PULIGORE IN ONE BOX.
  34. PACK CURD RICE IN THE SECOND BOX.
  35. PACK FRIED PAPAD AND FRYUMS IN THE THIRD BOX.
  36. PACK COCONUT THOGAYAL IN A SMALL CONTAINER.
  37. PLACE IT IN THE PAPAD BOX AND IT'S DONE.
  38. LUNCH BOX IS READY FOR OFFICE GOERS OR FOR KIDS.
  39. WRAP A SPOON WITH TISSUE FOR EASY AND CLEAN CONSUME.
  40. FRUIT OF ANY CHOICE IS ADDED TO CONSUME BEFORE TWO HOURS OF MEAL.

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