Puliyodharai – South Indian Tamarind Rice

Published On September 14, 2016
In Article
By Poonam Bachhav
0 comments

Prep Time
10 minutes
Cook Time
30 minutes
Difficulty Level
Beginner

Ingredients

1 cup raw Rice
Large lemon size Tamarind
3-4 tbsp Gingelly oil (Sesame Oil)
1 tsp Turmeric powder
Salt to taste
Puliyodharai Spice Mix : 4-5 dry red Chilies
1 tsp Fenugreek seeds
1 tsp White Sesame seeds
2 tbsp Coriander Seeds
1/2 tsp Black Pepper corn
1 tsp skinned and split black gram
1 tsp split Bengal gram
For Seasoning : 1/4 tsp Mustard seeds
2-3 dry red chilies , (break into two and deseed )
1 tsp skinned and split black gram
1 tsp split Bengal gram
1-2 sprig of Curry leaves
1/4 cup roasted peanuts

Instructions

Wash and drain the rice. In a sauce pan heat 2 1/2 cups of water with 1 tsp of oil and salt. To this add the rice and cook the rice in such a way that each grain is separate.
Meanwhile we can prepare the spice powder for Puliyodharai. Heat a non stick pan and roast all the ingredients listed under Puliyodharai spice mix separately on a low to medium heat until fragrant. Cool and grind them to a powder in a grinder. Keep aside.
Soak a large lemon size tamarind in 1/2 cup of hot water for 10 minutes. Extract the pulp and keep aside until use.Spread the cooked rice on a wide plate to cool down . Add 1 tsp of oil and 1/2 tsp turmeric powder to the rice when still warm and mix well to coat the rice. Take care not to break the rice while doing so.
In a non stick wok , heat the remaining oil and add mustard seeds. Once the seeds crackle add the split and skinned black gram and split Bengal gram and stir fry until golden brown. Now add curry leaves, dry red chilies and roasted peanuts. Stir fry for a minute on low flame.
Add the remaining 1/2 tsp turmeric powder and tamarind pulp at this stage and cook the mixture until it thickens and oil start floating above the sauce. Add 2 tbsp or more Puliyodharai spice powder or as per taste to the tamarind sauce. Stir fry for a while and put off the flame.
Reserve some of this thick sauce and add remaining to the cooled rice and mix it evenly using your finger tips. Taste the rice at this stage (if it is not to be offered as prasad) and adjust the salt as per requirement. Add the reserved tamarind spice paste if more of tangy taste or spiciness is desired.
Let the rice sit for at least 1-2 hours before serving , so that all the flavors get incorporated well with the rice.
Serve the delicious Puliyodharai with papadam and enjoy with your loved ones.

Servings : 6-7
Ready in : 40 minutes
Special Category : Healthy Food
Recipe Type : Lunch

No comments yet.

Poonam Bachhav

Poonam Bachaav is a an amazing cook who is a mom, home chef and food blogger . A former microbiologist by profession , she is very inspired from her mom's cooking and believes in cooking healthy and fresh food. Her recipes continue to inspire many to cook more and more food. You can read more about her on https://poonambachhav.blogspot.in/