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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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