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Puliyodharai |Tamarind Rice

A tangy rice dish made with a mix of masalas infused with the flavor of tamarind pulp to get the perfect Iyengar Style Puliyodharai aka Tamarind rice.
Course Main Course
Cuisine Indian
Keyword Gluten Free, Tamarind Rice, Vegan
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 1 hour
Total Time 25 minutes
Author Renu Agrawal-Dongre

Ingredients

Spice Powder

  • 3 teaspoon coriander seeds (dhania seeds)
  • 1 teaspoon fenugreek seeds (methi seeds)
  • 3-4 dry red chillies (add more for spicy)
  • 3 teaspoon white sesame seeds (Til)
  • 2 teaspoon black pepper

For Tamarind paste / pulikaachal

  • 1/3 Cup sesame oil (Gingely oil)
  • 1 teaspoon mustard seeds (Rai)
  • 2 teaspoon chana dal
  • 4 dry red chillies
  • 1 teaspoon Gluten Free Hing (Asafoetida) **Please see Notes
  • 2 teaspoon Turmeric (Haldi)
  • 3 sprigs curry leaves
  • 1/2 cup peanuts
  • Salt to taste
  • 2 tablespoon jaggery
  • Big lemon sized tamarind

To Serve

  • Rice as required

Instructions

Spice Powder

  1. Dry roast all the ingredients listed under spice powder one by one.
  2. Dry roast on slow until they are dark and golden.
  3. Keep it aside on a plate to cool.
  4. Once the spices are cooled, grind it to a fine powder.

Tamarind Pulp

  1. Soak a big lemon size tamarind in 2 cups of water for at least 30 minutes.

  2. Squeeze the tamarind to extract the pulp.
  3. Strain the pulp and discard the seeds.
  4. Set aside.

Pulikaachal – Tamarind Paste

  1. In a pan add the sessame oil.
  2. Once hot, add in the mustard seeds.
  3. Let the mustard seeds splutter.
  4. Now add the red chillies, and chana dal.
  5. Roast on slow till the chana dal is golden.
  6. Now add the tamarind extract / pulp.
  7. Add the hing, turme3ric powder and curry leaves.
  8. Add in the roasted peanuts, salt and jaggery.
  9. Simmer the tamarind mixture on low flame for 15-20 minutes.
  10. Switch off the flame and now add the ground spice powder.
  11. Mix and allow it cool completely.
  12. Store this mix, in a clean and sterile jar in refrigerator for later use.

Assembling the Tamarind Rice

  1. One can use leftover rice or make fresh rice for making Tamarind Rice.
  2. Do not let the rice to go mushy.
  3. Once the rice is cooled completely, mix half a cup of prepard tamarind paste – pulikaachal.
  4. Half a cup should be sufficient for 2-3 cups of prepared rice.
  5. One can add more or less of the tamarind paste as per taste.
  6. Adjust salt if required.
  7. Mix well to combine.
  8. Let it sit for at least 1 hour before serving.
  9. Serve it with some papad.

Recipe Notes