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Puliyodharai recipe

nags
Puliyodharai is a spicy tamarind-based rice recipe from Southern India, often made during festivals and offered as prasad in temples.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Rice
Cuisine Indian
Servings 4 -5

Ingredients
  

  • Long-grained rice - 1.5 cups I used basmati rice
  • Turmeric powder - 1/4 tsp
  • Grated jaggery - 1 tbsp
  • Salt - 1/2 tsp or to taste

For the Tamarind Paste

  • Tamarind - a large lime-sized ball
  • Fenugreek seeds / methi / menthayam / uluva - 3/4 tsp
  • Coriander seeds - 1 tbsp
  • Dry red chillies - 6 or to taste
  • Salt - 1/2 tsp or to taste

For the Pulioyadharai Masala

  • Grated coconut - 2 tbsp
  • White sesame seeds - 1 tbsp optional

For Tempering

  • Sesame seed oil / nallennai / gingelly oil - 3-4 tbsp
  • Mustard seeds - 1 tsp
  • Asafoetida powder / hing / kaayam - 1/2 tsp
  • Dry red chillies - 2 halved
  • Urad dal / ulutham paruppu / uzhunnu parippu - 1 tsp
  • Chana dal / bengal gram / kadala parippu - 1 tsp
  • Curry leaves - a few

For Garnishing

  • Sesame seed oil - 2 tbsp optional, add if you find the rice too dry
  • Roasted peanuts - 1/4 cup

Instructions
 

  • Wash and soak the rice in 4 cups water for half an hour. Rinse. Cook in an open, thick-bottomed vessel with 4 cups water (add more if it's not enough while cooking) until the rice is cooked yet not too soft.
  • Transfer to a colander and let it drip off the excess water. I have found this to be the best way to cook basmati rice since pressure cooking it either makes it under cooked or too mushy.
  • Soak tamarind and salt for tamarind paste in 1/2 cup water for 15 mins.
  • Soak fenugreek seeds, coriander seeds and red chillies in 1/2 cup water for 15 mins. Drain well. Do all the soaking simultaneously to save time.
  • Heat a frying pan and roast the coconut (don't add any oil) till it turns a light brown colour. 6. Remove and roast the sesame seeds (if using) until they start spluttering and turn golden brown. 6. Mix together with the coconut and grind to a fine powder. Keep aside.
  • In the same grinder, combine all ingredients for tamarind paste and grind to a fine paste.
  • Heat 3-4 tbsp gingelly oil in the same pan and fry the peanuts until crisp. Drain and set aside.
  • Add the ingredients for tempering to the same oil. When the mustard seeds start spluttering, add tamarind paste, jaggery, salt, turmeric and 1/2 - 1 cup water.
  • Mix well and simmer till all water has evaporated and the mixture has a jam-like consistency. Remove.
  • Place rice in a large bowl and gradually blend in the tamarind paste. Sprinkle in spice powder and mix well. Check and adjust salt.
  • Add more oil if needed and mix in the roasted peanuts.