Puliyodarai (South Indian Tamarind Rice)
Puliyodarai, is a speciality of the South Indian coastal state of Tamil Nadu. Also see Cookbook:Pulihora.
Total Time
20 minutes
Servings
5
1 tbsp split peas
1 tbsp coriander seeds
½ tsp fenugreek seeds
2–3 dry red chillies
4 cups cooked white rice
Vegetable oil
2 tsp mustard seeds
3 tbsp gingely (sesame) oil ("Til" oil in Hindi, "Nallennai" in Tamil)
2 tbsp split peas
2 tbsp groundnuts (peanuts)
½ tsp asafoetida (heengh in Hindi, perungayum in Tamil)
3–4 dry red chillies
4–5 curry leaves
1.5 tbsp tamarind concentrate
1 tsp turmeric powder
¾ tbsp salt
Dry roast all ingredients in a pan without oil until deep brown.
Grind to a fine powder after the mix cools down.
Heat the oil in a pan.
Add groundnuts and split-peas, and fry until golden brown.
Add mustard seeds, asafoetida and red-chillies (broken into pieces). Wait until the mustard seeds splutter, then remove pan from stove.
Mix rice, salt, turmeric powder and tamarind concentrate. Add a little oil to the raw rice before cooking it. This gives it a better texture.
Add the garnishing powder and curry leaves and mix well.
- •Serve with yogurt/curd.
- •Garnishing powder can be prepared ahead of time and can be stored for up to 2 months (no refrigeration needed).
- •Vary amount of salt/spices as needed.
- •1 tsp sesame can be powdered and added for more taste.
- •A pinch of jaggery can be added