Puliyodharai / Tamarind Rice

Pulliyodharai/ Tamarind Rice

Puliyodharai / Tamarind Rice is a spicy, tangy, delicious variety rice which we South Indian's make for Aadi Perukku, Kannu Pongal, Navaratri Neivedayam etc. 

Today I'm sharing my mother-in-law's version of Puliyodharai. 

Ingredients:

Cooked rice - 1 cup

Tamarind - 1 gooseberry size

Gingerly oil - 2.5 tablespoons

Peanuts - 1 tablespoon

Mustard - 1 tsp

Channa dal -1 tsp

Red chilli - 3-4 nos

Asafatedia - 1/4 tsp

Red chilli powder- 1/2 tsp

Turmeric powder- less than 1/4 tsp

Jaggery- 1 tsp

Curry leaves few

Salt to taste

For  dry powder:

Corriader seeds/ dhania - 1 tablespoon

Fenugreek seeds - 1/2 tsp

Sesame seeds - 1/2 tsp

Method:

#Soak tamarind in 1/4 cup of water for 1/2 hr. Squize and take the thick juice / extract from tamarind.

# Dry roast Corriader seeds, Fenugreek seeds, one by one until nice aroma comes on medium flame. Dry roast sesame until it splutter's well. Let it cool down make a fine powder.

# In a kadai add oil, fry peanuts and keep a side.

# In the same oil add mustard let it splutter well add channa dal, red chillies, when it slightly changes colour add turmeric powder, red chilli powder, asafoetida, tamarind juice, salt, curry leaves and allow it to boil on medium flame. Cover with a lid as it splashes while boiling.

# In every 5 minutes mix well. 

# Add jaggery and boil well. Once it becomes thick paste /oil ozzes out / oil separate's from pulikachal  switch off the flame.

# Add little salt to cooked rice and mix pulikachal. Do not break the rice. Add peanuts and roasted grounded powder and mix well. Add 1 more tablespoon of gingerly oil. Mix well.

Puliyodharai is ready to serve.

Please do try and provide your comments.

Thank U!