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 Vishnu (Perumal) Temples in Tamil Nadu. I love seeing the rice inside the dhonnai (leaf bowl) which make it even more appetizing. "Perumal Koil Puliyodharai" is very famous. But the recipe I am giving here is a little different one, shared by one of my Iyengar (Vaishnavite) friend.
As the name suggests, it is tangy (Puli).
Prepared using combination of different ingredients and different methods..
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. Seasme Oil (til tel) suits best for this recipe.
You may also mix the powder in the tamarind water, boil it in a kadai after giving tadka and that paste can be stored in refirgerator for instant use in the future. - A good & quick lunch box idea for office goers.
In olden days, for long distance travel, this rice is preferred & taken as Parcels by packing them in a plantain leaf, as they can last long. I remember the train journeys 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). It is a must in our Picnic Lunch as well.
As the name suggests, it is tangy (Puli).
Prepared using combination of different ingredients and different methods..
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. Seasme Oil (til tel) suits best for this recipe.
You may also mix the powder in the tamarind water, boil it in a kadai after giving tadka and that paste can be stored in refirgerator for instant use in the future. - A good & quick lunch box idea for office goers.
In olden days, for long distance travel, this rice is preferred & taken as Parcels by packing them in a plantain leaf, as they can last long. I remember the train journeys 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). It is a must in our Picnic Lunch as well.
Ingredients :-
- Rice - 1 tea cup
- Haldi - 1/4 tsp
for the gravy & tempering
- Tamarind - 1 big lemon size
- Salt to taste
- Asafoetida (hing) - less than 1/4 tsp
- Urad dal - 1 tsp
- Mustard - 1 tsp
- Chana dal - 1 tsp
- Gingelly oil - 2 1/2 tsbp
- Roasted Ground nut - 2 tbsp
- Curry leaves - 1 sprig
Masala Mix
- Dhania seeds - 1 tbsp
- Red chilli - 7 nos
- Pepper corns - 10 nos.
- Jeera - 1/4 tsp
- 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 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 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
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.