Tamarind Rice/Puliyodarai is a popular rice variety of TamilNadu, Karnataka and Andhra Pradesh. Puliyodarai is usually served as Naivedyam/Prasadam to god. Puliyodarai served in temples are popular, tasty and considered as auspicious.
Puliyodarai made with cooked rice, tamarind pulp, chana dal, curry leaves, red chilies, peanuts, black/white sesame and it served with varieties of side dishes like paruppu thogayal, papads or any other vegetable curry. It is a spicy and tangy rice variety and has shelf-life up to 3 days if it is properly stored. Generally, in TamilNadu people used to pack Puliyodarai for temple trips (for 2/3-days trip) If you want to pack, it’s better to skip adding chanadal.
Other rice varieties arisiparuppu sadam, lemon rice, vegetable biriyani, tomato rice, brinjal rice, coconut milk pulao, jeera rice, mushroom rice, chana pulao, beans rice, coconut rice, millet biriyani.
- 2 cups Cooked rice
- 4 tsp Sesame oil
- 1 tsp Mustard seeds
- 1/2 tsp Urad Dal
- 2 tsp Chana Dal
- 4 tsp Peanuts
- 2 tsp Sesame seeds
- Few Curry leaves few
- Lemon sized Tamarind
- 10-12 Dried red chilies
- Salt as needed
- 1/2 tsp Turmeric powder
- 1 tsp Fenugreek seeds
- 2 tsp Coriander seeds
- 3 Dried red chilis
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Soak tamarind and squeeze the pulp.
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Cook rice on grainy texture and cool it down.
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Heat a pan, add 1 tsp of Fenugreek seeds, roast till it becomes golden brown and set it aside.
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In the same pan, add coriander seeds, cook till it becomes slightly brown.
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Add red chilis, roast for 20 to 30 seconds and turn off the flame.
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Add the roasted fenugreek seeds, coriander seeds, and red chili in a mixer jar, grind it to a fine powder.
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Heat 4 tsp of oil in a kadai, add mustard seeds and urad dal, allow mustard seeds to splutter.
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Then add chana dal, cook for few seconds.
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Add peanuts and roast for a minute.
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Then add sesame seeds and mix well.
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Add curry leaves.
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Add tamarind pulp and bring it to boil.
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Add dried red chilis and mix with it.
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Add salt, turmeric powder and combine well.
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Cook covered for 8 to 10 minutes.
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Once the oil separated from the mixture, add 1 tbsp of powdered ingredients.
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Mix well and cook till the mixture become a thick paste.
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Add Puliyodarai mix with the rice.
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Gently mix the rice with Puliyodarai. If you want, add 2 to 3 tbsp of sesame oil which is good for health and also gives you nice aroma and taste to the tamarind rice. Check salt and add more if you need it.
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Serve hot with papads or thogayal.
Step by Step Pictures
Preparation
1. Soak tamarind and squeeze the pulp.
2. Cook rice on grainy texture and cool it down.
Method
1. Heat a pan, add 1 tsp of Fenugreek seeds, roast till it becomes golden brown and set it aside.
2. In the same pan, add coriander seeds, cook till it becomes slightly brown.
3. Add red chilis, roast for 20 to 30 seconds and turn off the flame.
4. Add the roasted Fenugreek seeds, coriander seeds and red chili in a mixer jar, grind it to a fine powder.
5. Heat 4 tsp of oil in a kadai, add mustard seeds and urad dal, allow mustard seeds to splutter.
6. Then add chana dal, cook for few seconds.
7. Add peanuts and roast for a minute.
8. Then add sesame seeds and mix well.
9. Add curry leaves.
10. Add tamarind pulp and bring it to boil.
11. Add dried red chilis and mix with it.
12. Add salt, turmeric powder and combine well.
13. Cook covered for 8 to 10 minutes.
14. Once the oil separated from the mixture, add 1 tbsp of powdered ingredients.
15. Mix well and cook till the mixture become a thick paste.
16. Add Puliyodarai mix with the rice.
17. Gently mix the rice with Puliyodarai. If you want, add 2 to 3 tbsp of sesame oil which is good for health and also gives you nice aroma and taste to the tamarind rice. Check salt and add more if you need it.
18. Serve hot with papads or thogayal.
