Puliyodharai / South Indian Tamarind Rice - Onam special / Festive Fun

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. 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.

Add this thick tamarind sauce 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.

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 tangy spicy Pulihora.