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Saturday, May 4, 2013

Puliyodharai

Puliyodharai is one of the famous prasadam recipe given in Hindu Temples. As a kid, my mom takes me daily to Vishnu temple in tamil month Margazhi. I love to hear my mom reciting thirupaavai in that early breeze and sometimes I join with her singing. One of my favourite prasadam from temple is this Tamarind Rice. It tastes divine. Puliyotharai is a hot spicy sour rice. This rice stays good for 2 days and my mom prepares this tamarind rice during our long trips. I love to have puliyotharai with coconut chutney. Please check below for step by step instructions for preparing South Indian Puliyodharai. 



Preparation Time:     10 mins
Cook Time :                30 mins
Ready in :                   40 mins
Yields :                        3 Servings 



Ingredients:
Table 1:
Gingelly Oil
2 tbsp
Tamarind
Big lemon size
Cooked Rice
3 cups
Roasted Peanuts
1/4 Cup
Red Chilly
1
Curry leaves
5
Turmeric powder
1/4 tsp
Powdered Jaggery
2 tbsp
Salt

Table 2:
To Dry Roast and Grind:
Channa Dal
1 tsp
Urad Dal
1 tsp
Black pepper corns
1 tsp
Red chilly 
2
Sesame seeds
1/2 tsp
Fenugreek seeds
1/2 tsp



Instructions:
  • Dry roast channa dal, urad dal, sesame seeds, fenugreek seeds, black pepper corn and red chilli. Allow it to cool and grind it to a fine powder.Soak tamarind in hot water for 10 minutes. Squeeze the seeds and fibre to get the tamarind juice. 


  • Heat Oil in the pan and add mustard. When they splutter, add curry leaves and red chilly. After a min, add the grind-ed powder.

  • Add roasted peanuts and turmeric powder, followed by  tamarind juice. Allow it to boil. 

  • Add jaggery and salt. Allow the gravy to thicken. This gravy is called pulikachal. Pulikachal, once cooled can be stored in air tight container for about a week. Mix this pulikachal with rice and salt whenever needed


  •  Add rice. Adjust salt to your taste.


Tips:
  • Adjust pepper and red chilly to your taste.
  • Adding Jaggery is optional. It increases the tangy taste of the recipe. It can be replaced by sugar.
  • Authentic South Indian tamarind recipes uses gingelly Oil. 
  • Adding roasted peanuts is optional
  • Roasted cashewnuts also can be added
  • Prepare pulikachal in medium flame. 
  • For tamarind rice with shallots and garlic, click here


9 comments:

  1. delicious rice ,perfect lunch box idea.

    ReplyDelete
  2. delicious and yummy looks puliyodharai :)

    ReplyDelete
  3. lovely and delicious puliyodharai...

    ReplyDelete
  4. The sour punch, the rice and the fragrances all over this dish is so good to resist. My fav one.

    ReplyDelete
  5. Made this for some unexpected visitors at dinner... It was so delicious and finished off fast.. Will make it again n again for sure.. This dish is my sons fav now..

    ReplyDelete

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