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Puliyodarai (South Indian Tamarind Rice)
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schedulePrep 0 min
local_fire_departmentCook 0 min
groups5 speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4615204
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
Garnishing powder
- 1 tbsp split peas
- 1 tbsp coriander seeds
- ½ tsp fenugreek seeds
- 2–3 dry red chillies
Puliyodarai
- 4 cups cooked white rice
- Vegetable oil
- 2 tsp mustard seeds
- 3 tbsp gingely (sesame) oil ("Til" oil in Hindi, "Nallennai" in Tamil)
- 2 tbsp split peas
- 2 tbsp groundnuts (peanuts)
- ½ tsp asafoetida (heengh in Hindi, perungayum in Tamil)
- 3–4 dry red chillies
- 4–5 curry leaves
- 1.5 tbsp tamarind concentrate
- 1 tsp turmeric powder
- ¾ tbsp salt
Directions
Garnishing Powder
- Dry roast all ingredients in a pan without oil until deep brown.
- Grind to a fine powder after the mix cools down.
Puliyodarai
- Heat the oil in a pan.
- Add groundnuts and split-peas, and fry until golden brown.
- Add mustard seeds, asafoetida and red-chillies (broken into pieces). Wait until the mustard seeds splutter, then remove pan from stove.
- Mix rice, salt, turmeric powder and tamarind concentrate. Add a little oil to the raw rice before cooking it. This gives it a better texture.
- Add the garnishing powder and curry leaves and mix well.
Notes
Serve with yogurt/curd.
Garnishing powder can be prepared ahead of time and can be stored for up to 2 months (no refrigeration needed).
Vary amount of salt/spices as needed.
1 tsp sesame can be powdered and added for more taste.
A pinch of jaggery can be added