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Belated Sankranthi wishes to all of you who celebrate it. I had a very low key festival this year because my husband was away on business and the kids had school and after-school activities. So it was a busy day with too much going on. But I did make tamarind rice (Pulihora/ Puliyodarai) and Chakkara Pongal (Sweet pongal) for the festival.

I tried both the recipes from Chandra Padmanabhan’s ‘Dakshin‘ cookbook. Both the dishes turned out just like the ones served in temples. My mom’s tamarind rice is quite straight forward with just cooked tamarind, but this version has tamarind cooked with spices and it tasted just amazing. This cooked tamarind masala can be refrigerated and used as needed at a later time.

Don’t be intimidated with the long list of ingredients, almost all of them should be in a well stocked Indian pantry, if not it is good to have them in the pantry 🙂 Using gingelly oil gives this recipe a very unique and delicious taste. Making the tamarind paste is a little time consuming but since it is made in bulk; it makes it very easy with minimum efforts when made later.

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Puliyodarai (Tamarind Rice With Spice paste) Yum
Puliyodarai (Tamarind Rice With Spice paste)
Course main course
Cuisine tamil
Prep Time 30 minutes
Cook Time 60 minutes
Servings
Ingredients
For Tamarind Chutney (Pullikaichal):
  • ½ cup Tamarind paste - (about orange sized raw tamarind)
  • ½ tsp Turmeric Powder
  • 2 tbsps Jaggery - , powdered
  • to taste Salt
For the Spice Powder:
  • 2 tbsps Oil
  • ½ cup Coriander seeds
  • 8 Chilies Dry red
  • ½ tsp Asafoetida powder/ Hing
  • 1 tsp Black peppercorns
  • 1 tsp Cumin seeds
  • 1 tsp Fenugreek seeds
  • ½ tsp Mustard seeds
  • 1 tbsp Chana dal
  • 1 tbsp Urad dal
For the Garnish:
  • ¼ cup Sesame seeds
  • 2 tbsps coconut Dry grated
For the tempering:
  • 2 tbsps Gingelly Oil
  • 10 chilies Dry red
  • 2 tsps Mustard seeds
  • 1 tbsp Chana Dal
  • 8 ~ 10 Curry leaves
To make Tamarind Rice:
  • 1 cup Rice - (I use Sona masoori rice)
  • 3 ~ 4 tbsps Tamarind Chutney (Pullikaichal)
  • 2 tbsps Gingelly Oil
  • 1 tsp Turmeric
  • to taste Salt
For Tempering:
  • 1 tbsp Gingelly Oil
  • 2 tsps Mustard seeds
  • 1 tbsp Chana dal
  • 1 tbsp Urad dal
  • ¼ cup Peanuts
  • 10 ~ 12 Curry leaves
Course main course
Cuisine tamil
Prep Time 30 minutes
Cook Time 60 minutes
Servings
Ingredients
For Tamarind Chutney (Pullikaichal):
  • ½ cup Tamarind paste - (about orange sized raw tamarind)
  • ½ tsp Turmeric Powder
  • 2 tbsps Jaggery - , powdered
  • to taste Salt
For the Spice Powder:
  • 2 tbsps Oil
  • ½ cup Coriander seeds
  • 8 Chilies Dry red
  • ½ tsp Asafoetida powder/ Hing
  • 1 tsp Black peppercorns
  • 1 tsp Cumin seeds
  • 1 tsp Fenugreek seeds
  • ½ tsp Mustard seeds
  • 1 tbsp Chana dal
  • 1 tbsp Urad dal
For the Garnish:
  • ¼ cup Sesame seeds
  • 2 tbsps coconut Dry grated
For the tempering:
  • 2 tbsps Gingelly Oil
  • 10 chilies Dry red
  • 2 tsps Mustard seeds
  • 1 tbsp Chana Dal
  • 8 ~ 10 Curry leaves
To make Tamarind Rice:
  • 1 cup Rice - (I use Sona masoori rice)
  • 3 ~ 4 tbsps Tamarind Chutney (Pullikaichal)
  • 2 tbsps Gingelly Oil
  • 1 tsp Turmeric
  • to taste Salt
For Tempering:
  • 1 tbsp Gingelly Oil
  • 2 tsps Mustard seeds
  • 1 tbsp Chana dal
  • 1 tbsp Urad dal
  • ¼ cup Peanuts
  • 10 ~ 12 Curry leaves
Puliyodarai (Tamarind Rice With Spice paste)
Instructions
  1. If using raw tamarind, then soak it in 3 cups of water and extract the juice. If using tamarind paste, add 2 cups of water to it and set aside.
  2. To make the Spice powder: Heat 2tbsp oil in a pan and fry all the ingredients until golden and fragrant. Cool a little bit and grind to a fine powder.
  3. For the Garnish: Dry roast the sesame seeds and dry grated coconut until golden. Cool slightly and grind to a fine powder. Set aside.
  4. To make Tamarind Chutney: Heat 2tbsp gingelly oil, add red chilies and fry till dark brown.
  5. Add the remaining ingredients for the tempering. When the mustard seeds splutter, add the tamarind juice, salt and jaggery.
  6. Simmer on low heat till the mixture thickens almost to the consistency of a jam, about 10~12 minutes.
  7. Add the spice powder and mix well.
  8. Next add 2tbsp of the garnish powder. Mix well and turn off the heat. Reserve the remaining garnish powder for garnishing the rice.
  9. Cool the tamarind chutney completely and store in an airtight container in the fridge for later use.
  10. To make Tamarind Rice: Cook rice and make sure it does not get mushy and the grains are separate. Spread on a plate to cool.
  11. Add the oil, turmeric and salt. Mix well.
  12. Heat 1tbsp gingelly oil, add all the ingredients and fry till dals are golden and mustard seeds splutter. Add the tempering to the rice.
  13. Add 3~4tbsp tamarind chutney and mix well.
  14. Sprinkle the reserved garnish powder and mix well.
Recipe Notes

Linking this to Valli's 'Cooking from Cookbook ChallengeJanuary -- Week 3'.

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