PULI KOOZH/TAMARIND RICE PORRIDGE RECIPE- RAW RICE FLOUR COOKED IN SPICED TAMARIND WATER

PULI KOOZH/TAMARIND PORRIDGE

Puli koozh/rice porridge is a traditional healthy south Indian recipe. It is nothing but the rice cooked in tamarind juice.

Usually it is served as breakfast or evening tiffin. It tastes great while it is hot and tastier even after cooled down.

It is same as like the koozh which we used to make koozh vadagam or vatral. The same koozh with spice and sourness infused.

Ok now coming to the recipe.
VIDEO RECIPE:

PULI KOOZH/TAMARIND PORRIDGE

RECIPE TYPE: MAIN | CUISINE: SOUTH INDIAN | YIELDS: 2 PERSONS|

SOAKING TIME: 5 HOURS |PREPARATION TIME: 10 MIN | COOKING TIME: 20 MIN

   

                                                                                                     

METHOD:

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.

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 and serve.

It tastes great in both the ways hot or cold.

NOTES:

• The resting time will give little sourness to the batter and enhance the taste. You can prepare immediately also.
• Instead of grinding the wet rice, you can use dry rice flour also. But be careful while adding, because the chance of forming lumps is very high while using dry flour.
• But using wet rice will tastes more than the dry flour.
• You can also add roasted peanuts.
• I have used 3 cups of plain water and extracted tamarind pulp in ½ cup water.
• Don’t add more sesame oil on the top; it will give mild bitter taste to the koozh. 

Do try this recipe and please don’t forget to give your feedback in comments.

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