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.
Gluten Free, Tamarind Rice, Vegan
dry red chillies
(add more for spicy)
white sesame seeds
For Tamarind paste / pulikaachal
dry red chillies
Gluten Free Hing
(Asafoetida) **Please see Notes
sprigs curry leaves
Salt to taste
Big lemon sized tamarind
Rice as required
Dry roast all the ingredients listed under spice powder one by one.
Dry roast on slow until they are dark and golden.
Keep it aside on a plate to cool.
Once the spices are cooled, grind it to a fine powder.
Soak a big lemon size tamarind in 2 cups of water for at least 30 minutes.
Squeeze the tamarind to extract the pulp.
Strain the pulp and discard the seeds.
Pulikaachal – Tamarind Paste
In a pan add the sessame oil.
Once hot, add in the mustard seeds.
Let the mustard seeds splutter.
Now add the red chillies, and chana dal.
Roast on slow till the chana dal is golden.
Now add the tamarind extract / pulp.
Add the hing, turme3ric powder and curry leaves.
Add in the roasted peanuts, salt and jaggery.
Simmer the tamarind mixture on low flame for 15-20 minutes.
Switch off the flame and now add the ground spice powder.
Mix and allow it cool completely.
Store this mix, in a clean and sterile jar in refrigerator for later use.
Assembling the Tamarind Rice
One can use leftover rice or make fresh rice for making Tamarind Rice.
Do not let the rice to go mushy.
Once the rice is cooled completely, mix half a cup of prepard tamarind paste – pulikaachal.
Half a cup should be sufficient for 2-3 cups of prepared rice.
One can add more or less of the tamarind paste as per taste.
Adjust salt if required.
Mix well to combine.
Let it sit for at least 1 hour before serving.
Serve it with some papad.
Asafoetida (Hing) powder available in shops contains wheat and is not gluten free. Gluten intolerant people can either skip completely or opt for Gluten Free Asafoetida (Hing)