Bulgur Puliyodharai|Burghol Tamarind rice
Bulgur puliyodharai, is almost a one pot meal, bulgur/burghol cooked in tamarind sauce. Lip-smacking tamarind sauce, simmered with tempered spices and mixed with soft cooked bulgur.
Calories
Ingredients
- 1.5 cups burghol/bulgur
- 1 lime sized ball of tamarind
- 1 tablespoon ghee or any vegetable oil
- 2 tablespoon broken cashew nuts
- ¾ teaspoon salt or to taste
- a sprig of curry leaves
To Roast and Grind
- 1 teaspoon urad dal dehusked black gram dal
- 1 teaspoon moong dal dehusked green dal
- 6 nos red chilies i used round variety
- 1 teaspoon white sesame seeds
- 1.5 teaspoon fenugreek seeds methi/venthayam
- ½ teaspoon hing/asafoetida
- ½ teaspoon black peppercorns
- a sprig of curry leaf
Tempering
- ½ cup oil
- 1 teaspoon mustard seeds
- ½ tablespoon chana dal
- ¼ cup shelled peanuts
Instructions
- Wash Burghol/Bulgur well and pressure cook it with enough water for 2 whistles. Keep aside until use.
- Soak tamarind in warm water and extract about 1.5 cups of tamarind extract, discard the pulp.
- Roast all ingredients given under Roast ngrind together, until golden and aromatic, grind it to a fine powder
- Heat oil in a pan, fry cashew nuts until golden brown, drain and set aside
- In the same pan, heat oil for tempering, splutter mustard seeds, add gram dal and peanuts. When they turn golden brown, add tamarind extract, ground spice powder and salt to it.
- Let it cook in a medium flame, until all of the water evaporates, and it turns into a jam-like consistency. Remove from stove.
- Add cooked bulgur/burghol to and mix well.
- Serve hot with any spicy curry or raita. i served it along Capsicum-Carrot subzi and potato raita.