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Sep 17, 2011

Puliyodharai / Tamarind Rice - புளியோதரை

A lipsmacking variety rice of south India and is the most common and famous one in the Iyengar Homes. This rice is distributed as Prashad at Vishu Temples in Tamil Nadu. I love to see them inside the dhonnai (leaf bowl) which make it even more appetizing.

As the name suggests, it is tangy. Prepared using various ingridients and different methods in different household.


In this method, the gravy and the masala powder are mixed separately to the cooked rice and set aside for minimum 4 hours to let the flavour be absorbed by the rice. Gingelly (til tel) oil suits best for this rice recipe. You  may mix the powder in the tamarind water, boil it in a kadai after giving tadka and store in container & refirgerate for instant use in the future. A good & quick idea for office goers.

In olden days, for long travel this rice is preferred & taken as Parcels by packing them in a plantain leaf, as they can last long. I remember our train journey during my childhood  days, we eagerly await for amma to open each podhi (parcel), we just relish every bit of the rice with the fried karuvadams (a southindian papad variety)


Ingridients :-

  1. Rice - 1 tea cup 
  2. Haldi - 1/4 tsp
for the gravy & tempering

  1. Tamarind - 1 big lemon size
  2. Salt to taste
  3. Asafoetida (hing) - less than 1/4 tsp
  4. Urad dal - 1 tsp
  5. Mustard - 1 tsp
  6. Chana dal - 1 tsp
  7. Gingelly oil - 2 1/2 tsbp
  8. Roasted Ground nut - 2 tbsp
  9. Curry leaves - 1 sprig

Masala Mix
  1. Dhania seeds - 1 tbsp
  2. Red chilli - 7 nos
  3. Pepper corns - 10 nos.
  4. Jeera - 1/4 tsp
  5. Methi seeds - 1/4 tsp


Preparations :

  • Cook rice by adding Haldi (turmeric powder) - the grains should be separate. spread in a plate to cool.
  • Dry roast the ingridients given for masala mix one by one and powder them
  • Prepare tamarind water and keep it ready.







Procedure :-
  • Heat gingelly oil, add mustard. when it starts spluttering, add Channa dal and urad dal & fry till they turn red.
  • Add curry leaves, roasted ground nut and tamarind water.
  • Put asafoetida, roasted groundnut and salt. Boil till it becomes little thick in consistency.

  • To the cooked rice, add the masala powder little by little (as per your flavour preference) and the tamarind paste (if you need it less tangy, add it 3/4 of the paste first and then as per taste can add more). Mix well and keep it aside for minimum 4 hours so that the flavour will be absorbed into the rice and makes the dish even more special
Side dish suggestion : Urad Papad / Rice papads







Suggestion :- You may add the powder to tamarind water and boil it well. after it cools down, store in a container and refrigerate. This can be used as and when required for preparing tamarind rice.

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