Cookbook:Puliyodarai (South Indian Tamarind Rice)

| Indian Cuisine

Puliyodarai, is a speciality of the South Indian coastal state of Tamil Nadu.

Also see Cookbook:Pulihora.

Garnishing powder

 * 1 tbsp split peas
 * 1 tbsp coriander seeds
 * ½ tsp fenugreek seeds
 * 2–3 dry red chillies

Puliyodarai

 * 4 cups cooked white rice
 * Vegetable oil
 * 2 tsp mustard seeds
 * 3 tbsp gingely (sesame) oil ("Til" oil in Hindi, "Nallennai" in Tamil)
 * 2 tbsp split peas
 * 2 tbsp groundnuts (peanuts)
 * ½ tsp asafoetida (heengh in Hindi, perungayum in Tamil)
 * 3–4 dry red chillies
 * 4–5 curry leaves
 * 1.5 tbsp tamarind concentrate
 * 1 tsp turmeric powder
 * ¾ tbsp salt

Garnishing Powder

 * 1) Dry roast all ingredients in a pan without oil until deep brown.
 * 2) Grind to a fine powder after the mix cools down.

Puliyodarai

 * 1) Heat the oil in a pan.
 * 2) Add groundnuts and split-peas, and fry until golden brown.
 * 3) Add mustard seeds, asafoetida and red-chillies (broken into pieces). Wait until the mustard seeds splutter, then remove pan from stove.
 * 4) Mix rice, salt, turmeric powder and tamarind concentrate. Add a little oil to the raw rice before cooking it. This gives it a better texture.
 * 5) Add the garnishing powder and curry leaves and mix well.

Notes, tips, and variations

 * Serve with yogurt/curd.
 * Garnishing powder can be prepared ahead of time and can be stored for up to 2 months (no refrigeration needed).
 * Vary amount of salt/spices as needed.
 * 1 tsp sesame can be powdered and added for more taste.
 * A pinch of jaggery can be added