How To Make Tamarind Rice ,Puliyodharai Recipe

Tamarind Rice- A tangy ,delicious and flavorful Rice made with tamarind,peanuts and a spice mix- Specialty of Southern India

Tamarind rice/puliyohara/puliyodarai /Temple puliyohara is a specialty rice preparation of South India.There are few version of making this tamarind rice depends of every state and the taste of every household. It is a specialty from Tamil Iyengars community.
This is a spicy and tangy rice preparation which is a complete meal in it self and a great travel food too.

Puliyodarai  / tamarind rice is also a popular prashad offered in South Indian temples.

A spice mix is prepared by roasting selected spices and lentils and then they are mixed in tamarind sauce . This sauce is referred as -pulikaichal or puliyodarai masala.

You don’t need many side dishes or accompaniments to serve along this delicious and flavorful rice,just fried papad, chips or a hot bowl of Mysore rasam or Pineapple Rasam is enough to serve along.

Do Try These Delicious Rice Recipes-

• Cabbage Rice
• Sambhar Sadam
• Corn Methi Pulao
• Moong Daal Pulao
• Matar Mushroom Rice

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Tamarind Rice/ Puliyodharai

Tamarind rice- A tangy and flavourful rice made with tamarind, peanuts and few flavourful spices- Specialty from Southern India

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Lunch, Rice preparation, Tiffin recipes, Travel Food

Cuisine: South Indian Cuisine

Keyword: puliyodharai, tamarind rice

Servings: 4

Author: anjanaskc

Ingredients

• 1.5 cup Raw Rice

Pulikaichal/ Tamrind spice Mix

• 1/4 Cup Peanuts/ Moongphali
• 2 lemon size Tamarind
• 1.5 tbsp Bengal Gram/ Chana daal
• 1.5 tbsp White Lentil/ Urad daal
• 12 Curry Leaves
• 1/2 tsp Fenugreek seeds/ Methidana
• 2 tbsp Jaggary/ Gur Optional
• 4 Dried Red Chilies
• 2 Green chilies
• 1.5 tsp Ginger/ Adrak
• 1/2 tsp Asafoetida/ Hing
• 1 tsp Mustard Seeds/ Rai
• 4 tbsp Cooking Oil

To Grind-

• 1.5 tbsp Sesame Seeds/ Till
• 1.5 tbsp Coriander seeds/ sabut Dhaniya
• 1/3 tsp Asafoetida/ hing
• 3/4 tsp Fenugreek seeds/ Methi dana
• 4 Dried whole red chilies

Instructions

• Wash and soak rice for 20 minutes and then boil in enough water till done.
• Drain the boiled rice on a colander to remove all the extra water.
• In a pan add 1.5 tsp of oil and add all the ingredients for roasting-sesame seeds,coriander seeds,fenugreek seeds,whole red chili and asafoetida.
• Roast them to a nice golden colour and then grind to make a fine powder.
• Soak tamarind in 1.5 cup of warm water for about 15 minutes.

  Mash the tamarind well and squeeze the pulp.
• Heat oil in a pan and add the peanuts and fry them on low heat till they become golden in colour.
• Now add mustard seeds,urad daal,chana daal,fenugreek seeds and saute till daal become golden in colour.
• Add curry leaves,whole red chilies,green chilies,asafoetida, and turmeric and saute.

  Then add the tamarind pulp ,jaggary,ginger and salt and cook on medium heat .
• Cook till the mixture started to thicken and oil start floating on the sides of the pan.
• Now add the boiled rice and the ground spice mix and mix every thing gently.
• Cover the pan for minimum 1 hour so rice will absorb all the flavours and the daal used in tempering will soften a bit.
• Serving suggestions-serve along with some papad,chips,curd or rasam