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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


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