6 years ago | Home Cooking
Puliyodharai (Tamarind Rice)
Puliyodharai is an authentic south-indian meal. It has all the tangy and spicy notes to it. Try this simple yet delicious recipe.

Prep time: 20 minutes
Cook time: 40 minutes
Number of servings: 3-4 persons

For Masala powder
Chana dal - 1 tsp
Urad dal - 1 tsp
Peppercorns - 1/4 tsp
Fenugreek seeds - 1/4 tsp
Sesame seeds - 1 tsp
Coriander seeds - 2 tsp
Red chili - 5 no
Asafoetida powder - 1/4 tsp

For Tamarind mix
Tamarind ball
Ginger oil - 3 tbsp
Mustard seeds - 1 tsp
Chana dal - 1 tsp
Urad dal - 1 tsp
Red chili - 3 no
Asafoetida powder - 1/4 tsp
Curry leaves
Turmeric powder - 1/2 tsp
Cooked rice


1.Take a saucepan, add 1 tsp of chana dal, 1 tsp of urad dal, 1/4 tsp of peppercorns, 1/4 tsp of fenugreek seeds, 1 tsp of sesame seeds, 2 tsp of coriander seeds, 5 red chili.

2.Dry roast till you get golden brown colour. Keep the flame on medium.

3.Turn off the stove and mix with 1/4 tsp of asafoetida powder.

4.Let it cool and grind it to a fine powder.

5.Soak 1 ball of tamarind in 2 cups of water for an hour and mash it well with water and strain it in a glass jar to remove the pulp and clean puree.

6.Take a wide saucepan, add 3 tbsp of ginger oil. Temper the ingredients - add 1 tsp of mustard seeds, 1 tsp of chana dal, 1 tsp of urad dal, a handful of peanuts, 3 red chili, 1/4 tsp of asafoetida powder, few curry leaves, 1/2 tsp of turmeric powder. Mix well.

7.Now, pour tamarind puree into the pan. Boil this on a medium flame for 10 minutes till it thickens.

8.Season it with salt, a piece of jaggery and ground masala powder.

9.Boil it on medium-low flame for 10 minutes till the oil separates. Keep on low flame for 5 minutes and turn off the stove.

11.Tamarind mix is done. Mix with the cooked rice and serve hot

You can also serve it with appalam or pickle.

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