Saturday, 9 November 2013

Tamarind Rice | Puliyodharai | Puliyogare


Tamarind rice or puliyodharai is one of the popular traditional South Indian recipes.  It is quite delicious and flavorful, easy to prepare and is a complete meal by itself and doesn't require any sides/accompaniments.  Serves as a great travel food too.


Tamarind rice, puliyodharai




Ingredients:

  • Cooked Rice - 2 cups
  • Tamarind - 1 big lemon sized
  • Turmeric - 1/2 tsp
  • Powdered jaggery - 1/2 tsp (optional)
  • Groundnuts/peanuts - a fist full 
  • Salt - as per taste

To Temper:

  • Oil - 3 tbsp (sesame seed oil)
  • Mustard seeds - 1/2 tsp
  • Dry red chillies - 2-3
  • Urad dal - 2 tsp
  • Channa dal - 1 tbsp
  • Asafoetida/hing - 1/4 tsp
  • Curry leaves - a few

To Roast and grind:
  • Channa dal - 1 tbsp
  • Urad dal - 1 tbsp 
  • Coriander seeds - 2 tsp
  • Dry red chillies - 5
  • Fenugreek seeds/vendhayam - 1/2 tsp

How To Prepare Tamarind Rice/Puliyodharai:

  • Soak tamarind in warm water for abour half an hour and extract thick tamarind juice and keep aside.
  • Dry roast the groundnuts till they turn golden brown, cool them, remove the skin and keep aside.
  • Heat a tsp of oil in a kadai and roast all the ingredients under the "To roast and grind" section to golden brown, allow them to cool and then powder them and keep aside.

  • Heat oil in a kadai and add the ingredients under "to temper" section in the order mentioned and fry them till the dal turns light brown.
  • Then add the tamarind extract, turmeric, salt and mix well.
  • Add enough water and let it boil in medium/low flame for about 10-15 minutes.
  • Once the volume of water reduces to half, add jaggery and the ground powder and mix well and let it boil again in low flame till the mixture becomes thick.
  • Add the groundnuts and mix well and remove from fire.

  • Add this mixture to the cooked rice (do not use the entire mixture, add only as much as required) and mix well.  Adjust salt as required.
  • Keep covered and allow it to rest for at-least half an hour before you serve.
  • The puliyodharai is ready to be served with papads or potato chips. 

puliyodharai, puliyogare


Notes:

  • The mixture, if any left, can be stored in the refrigerator.  Stays good for at least a week.
  • Can use basmati rice too to prepare this puliyodharai.  I have used normal rice here.
  • Adjust the red chillies quantity to suit your taste buds.



2 comments:

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