Tamarind Rice or Puliyodharai

 

Tamarind rice or puliyodharai recipe is a traditional favourite among South Indians speckled with various spices, roasted lentils & nuts and curry leaves.

What you will need

For the spice Powder:

1 Tablespoon oil

12 to 15 dry red chillies

½ cup split Bengal gram

¼ cup whole black gram (without skin)

½ teaspoon fenugreek seeds

½ cup coriander seeds

½ teaspoon asafoetida

Handful of curry leaves

For the Tamarind paste

For the Tamarind paste:

¼ cup Bengal gram, soaked in hot water for 10 minutes

3 cups thick tamarind juice (extracted from 150 grams Tamarind)

8 green chillies, slit in half

1 Tablespoon oil

½ teaspoon turmeric

1 to 1½ Tablespoon salt (Adjust to your taste)

2 teaspoons sugar

All of the Spice powder prepared above

For the seasoning

For the seasoning:

4 Tablespoons oil

¼ teaspoon fenugreek seeds

1 teaspoon mustard seeds

2 Tablespoons split Bengal gram

1 Tablespoon whole black gram (without skin)

5 dry red chillies

10 cashew nuts

½ cup peanuts

½ teaspoon asafoetida

Handful of curry leaves

For the Tamarind rice

For the Tamarind rice:

2 cups cooked rice (Sona Masoori rice or equivalent)

1 Tablespoon oil

½ teaspoon turmeric

2 to 3 Tablespoons of the above prepared tamarind paste

Salt only if necessary (check after mixing the paste and add)

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