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Puliyodarai (South Indian Tamarind Rice)

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Prep: 0 min Cook: 0 min Servings: 5 Difficulty: medium

Categories: Side, Vegan, Fried

Tags: easy, indian, pan fried, recipes for curry, recipes using asafoetida, recipes using coriander, recipes using curry leaf, recipes using fenugreek seed, recipes using rice, recipes using vegetable oil, side dish, vegan

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3APuliyodarai_%28South_Indian_Tamarind_Rice%29)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3APuliyodarai%20%28South%20Indian%20Tamarind%20Rice%29&oldid=4615204

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

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

Directions

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

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