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