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हस्बेंड बोल रहे, कौन से जादु से 2 मिनट मे Lunch बना दिया |😂😂

Sep 26, 2026 8 min
puliyogare recipetamarind riceindian cookingquick lunchspice paste
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Summary

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This video demonstrates how to make a quick and flavorful Puliyogare (tamarind rice) paste using common kitchen ingredients and a blender.

The video begins by showing how to prepare a tamarind paste by boiling tamarind in water until soft. While that cools, the creator roasts various spices including coriander seeds, black peppercorns, cumin seeds, fenugreek seeds, and mustard seeds until fragrant. These roasted spices, along with dried red chilies, are then ground into a coarse powder. The tamarind pulp is strained, and then the ground spice mixture is combined with the tamarind pulp, along with salt, turmeric, and jaggery, in a pan. This mixture is cooked down to create a thick paste. The video concludes by showing how this puliyogare paste can be mixed with rice to create a delicious meal, highlighting its versatility for quick lunches or when time is short.

Recipe

Puliyogare (Tamarind Rice) Paste
indian

Ingredients

  • 70-80 g tamarind
  • 1.5 cup water
  • 2 tablespoon coriander seeds
  • 1 tablespoon black peppercorns
  • 1 tablespoon cumin seeds
  • 1 tablespoon fenugreek seeds
  • 1 tablespoon mustard seeds
  • 5-6 dried red chilies
  • 1/3 cup oil
  • 2-3 tablespoon chana dal (split chickpeas)
  • 1/4 cup urad dal (split black lentils)
  • 1/2 cup peanuts
  • 8-10 cashews, halved
  • 30-40 curry leaves
  • 2 green chilies, slit
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon asafoetida (hing)
  • 2 tablespoon salt
  • 2-3 tablespoon jaggery

Equipment

  • pan
  • blender
  • strainer
  • measuring cups and spoons

Steps

  1. 1
    Boil tamarind in water until soft. 0:20
  2. 2
    Roast coriander seeds, black peppercorns, cumin seeds, fenugreek seeds, and mustard seeds on low heat until fragrant. 0:57
  3. 3
    Grind the roasted spices with dried red chilies into a coarse powder. 3:48
  4. 4
    Strain the tamarind pulp, discarding solids. 4:50
  5. 5
    Heat oil in a pan and add mustard seeds. Once they splutter, add chana dal, urad dal, peanuts, and cashews. 6:30
  6. 6
    Fry the dals and peanuts until lightly golden brown. 7:26
  7. 7
    Add dried red chilies, curry leaves, and slit green chilies. 7:59
  8. 8
    Add turmeric powder, asafoetida, and salt. 5:28
  9. 9
    Add the strained tamarind pulp and jaggery. Mix well. 5:45
  10. 10
    Cook until the mixture thickens and oil starts to separate. 6:00
  11. 11
    Stir in the ground spice powder and mix thoroughly. 6:10
  12. 12
    Cook for a few more minutes until the paste is thick. 6:30
  13. 13
    Mix the puliyogare paste with cooked rice. 7:42

Storage

Store the puliyogare paste in an airtight container in the refrigerator for up to two months.

Key Points

  • 0:20 Boil tamarind in water until soft to prepare the pulp.
  • 0:57 Roast coriander seeds, black peppercorns, cumin seeds, fenugreek seeds, and mustard seeds until fragrant.
  • 3:48 Grind roasted spices with dried red chilies into a coarse powder.
  • 4:50 Strain the tamarind pulp, then mix it with the ground spice powder, salt, turmeric, and jaggery.
  • 6:30 Cook the mixture in a pan until it thickens and oil separates, creating a puliyogare paste.
  • 7:42 Mix the puliyogare paste with cooked rice for a quick and flavorful meal.

Worth watching if: You're looking for a quick, flavorful rice dish recipe that can be made with pantry staples and is perfect for busy days.

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