(Yummy recipes for a healthy living)

Tamarind Rice (Puliyodharai)

I don't have to tell anything about tamarind rice (Pu-li -yo-dha-rai in tamil) especially temple version :D.
My Mom makes the best Tamarind paste (Pu-li - ka-chal in tamil). When I was staying away from home, my mom used to make big batches of pulikachal and it will be completed in no time.
If you love spicy and tangy food then this is the perfect dish for you. Very simple to make and tastes delicious !!
There are various versions of making this dish in each state it varies according to their preference. This recipe is more like temple prasadham or iyengar style with little variations of my choice. !! Hope you will Like this :)

Preparation time: 10 mins
cooking time: 20 mins
Servers : 2

INGREDIENTS:
  • Boiled Rice - 3 cups
  • Tamarind - small lime size ball
  • peanut - 1/4 cup or to preference
  • crushed cashew nut - 1 tbsp (Optional, i did not use it)
  • Oil - 2 tbsp (Sesame Oil Preferable)
  • Channa dal - 1 tsp
  • Mustard Seeds - 1/2 tsp
  • Ghee - 1 tbsp (Optional, it enriches the taste. If you dont want to use increase the amount of oil accordingly)
  • Dried Red chilli - 3
  • Turmeric - generous pinch
  • Hing - a Pinch
  • Jaggery - 2 tbsp
  • Salt - to taste
  • Kothamalli vara podi - 2 tbsp 



DIRECTION:

To  Roast and Grind spice powder:

Please look for ingredients and instruction described and tagged for kothamalli vara podi.



To Make Tamarind Pulp:

In a small bowl soak tamarind in 1 cup of hot water and after 10 mins take the pulp out of it. Do not add excess water, make sure the tamarind Pulp/ juice is really thick.

To Make Pulikachal / Tamarind Paste:

In a frying pan / Wok heat oil and then add Mustard seeds, once its splutters add in channa dal, Red chilli and Peanuts and roast them be careful not to burn it.
Then add in Tamarind pulp, salt, jaggery,  ground powder, hing and turmeric powder and let it reduce and become a paste. Every now and them keep mixing so that it doesn't burn. When its 70% done, add in Ghee and keep reducing, once almost all water in the tamarind pulp is evaporated switch of the stove.

Split the spice level between ground powder and the dried red chillis.

To Make Puliyodharai:

This recipe serves 3 cups of tamarind rice. If you want you can add as much as tamarind paste to the boiled plain white rice and store the rest of the paste in a container.

Note:

The serving size can be easily increased , also the tamarind paste can be made in large quantity and can be easily stored in a air tight container.  
Since its made with lots of oil and no moisture content is there it stays for weeks at room temperature.
















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