Name: Puliyodharal (Tamarind Rice) recipe by Lisha Aravind at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: Cooked rice- 2 cups; Gingerly oil- 3-4 tbsp; Mustard seeds- 1 tsp; Channa dal- 1 tbsp; Urad dal- 1 tbsp; Dry red chili- 2; Curry leaves- few; Roasted peanuts- one handful; Asafoetida powder/hing- one pinch; Turmeric powder- 1/4 tsp; Tamarind- small lemon sized ball; Chana dal- 1 1/2 tbsp; Coriander seeds- 1/2 tbsp; Sesame seeds- 1 tbsp; Gingerly oil- 1 tsp; Fenugreek seeds / uluva- 1/2 tsp; Pepper corns- 6-7; Dry red chili- 2-3; salt to taste -

ABOUT Puliyodharal (Tamarind Rice) RECIPE

Tamarind rice recipe / puliyodharai is a South Indian rice variety. It is a rice variety which is made with tamarind sauce. It is special Tamil nadu style recipe which is very easy to prepare, tasty and can be carried during travel. The method of preparing tamarind rice is very easy. Rice is cooked and mixed with a paste called pulikkachal or tamarind sauce. There is also a spice powder which is used in the preparation of tamarind rice or puliyodharai. This spice powder is readily available in market, but fresh homemade spice powder gives a special taste to puliyogare.

Ingredients Serving: 4

Cooked rice- 2 cups
Gingerly oil- 3-4 tbsp
Mustard seeds- 1 tsp
Channa dal- 1 tbsp
Urad dal- 1 tbsp
Dry red chili- 2
Curry leaves- few
Roasted peanuts- one handful
Asafoetida powder/hing- one pinch
Turmeric powder- 1/4 tsp
Tamarind- small lemon sized ball
Chana dal- 1 1/2 tbsp
Coriander seeds- 1/2 tbsp
Sesame seeds- 1 tbsp
Gingerly oil- 1 tsp
Fenugreek seeds / uluva- 1/2 tsp
Pepper corns- 6-7
Dry red chili- 2-3
salt to taste -

Instructions

Cook rice with water in the ratio 1:2. Once cooked, remove from heat and keep it aside.
Heat oil in a pan, add urad dal, coriander seeds, fenugreek seeds, sesame seeds, dry red chili and pepper corns. Dry roast together.
Roast over medium flame till it becomes golden brown in color. Remover from heat and allow it to cool.
Grind it to a fine powder once it is cooled to make the spice powder
In a pan heat oil, add mustard seeds. Once it splutters, add chana dal, urad dal, dry red chili, asafoetida powder and curry leave. Saute
Add roasted peanuts, turmeric powder, and saute for two more seconds.
Add tamarind extract, salt and let it boil in medium flame. Let it boil for 10 - 12 minutes or until entire water evaporates and oil starts separating. Turn o
Add the cooked rice with the tamarind sauce or pulikkachal and mix well. Add the required amount of spice powder, 1 teaspoon of sesame oil and mix well.
Tamarind rice is ready. Serve puliyodharai with papad or appalam.

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