Puliyodharai

Puliyodharai, also known as tamarind rice, is a classic South Indian dish that has found a special place in the hearts of many. This tangy, spicy, and flavourful dish is made by mixing cooked rice with a richly spiced tamarind paste, known as Pulikachal. Puliyodharai is not just a dish; it’s a cultural experience, often associated with temple prasadam and festive occasions. The combination of tamarind’s tanginess, the heat of red chilies, and the earthy aroma of roasted spices makes Puliyodharai a beloved comfort food in many South Indian homes.

Varieties of Puliyodharai: Kovil, Iyengar, Karnataka, and More

Puliyodharai is prepared in different ways across various regions, with each version carrying its own unique flavour profile and cultural significance. Here’s a look at the distinctive characteristics of some popular types of Puliyodharai:

• Kovil Puliyodharai: The Divine Flavour

  Temple cooks often serve Kovil Puliyodharai as prasadam, and it is known for its divine taste. The slow-cooked tamarind paste, prepared with great care and devotion, gives it its unique flavor. They roast and grind the spices fresh, and they often add ingredients like black sesame seeds, peppercorns, and jaggery to enhance the taste. Kovil Puliyodharai offers a balanced flavour with a slightly sweet undertone, appealing to a broad palate and making it a favorite among devotees.

• Iyengar Puliyodharai: A Culinary Tradition

  Iyengar households pass down the traditional recipe for Puliyodharai through generations. This version features bold and robust flavours. Cooks prepare the Pulikachal for Iyengar Puliyodharai using generous amounts of sesame oil, dry roasted spices, and a special touch of asafoetida (hing) to create a distinctive aroma. They garnish the dish with roasted peanuts, curry leaves, and fried urad dal, which add layers of texture and flavor.

• Karnataka Puliyodharai: The Regional Twist

  In Karnataka, Puliyodharai has its own unique twist, often referred to as Puliyogare. This version is slightly different from the Tamil Nadu style, with a focus on using freshly ground spice powder that includes ingredients like fenugreek seeds and dry coconut. The tamarind paste is typically less tangy and more aromatic, with a subtle sweetness. Puliyogare is often garnished with copious amounts of roasted peanuts and sometimes grated coconut, giving it a rich and satisfying texture.

• Andhra Pulihora:

In Andhra Pradesh, people prepare a similar dish called Pulihora with a spicier kick. They often add green chilies to the tamarind paste, and they use mustard seeds as a key ingredient in the tempering, which adds a distinct pungency to the dish.

Puliyodharai, with its myriad regional variations, reflects the diversity and richness of South Indian cuisine. Whether you enjoy the slightly sweet Kovil Puliyodharai, the robust and aromatic Iyengar version, the subtly spiced Karnataka Puliyogare, or any other regional twist, each version offers a unique taste experience. This tangy tamarind rice dish is more than just food; it’s a celebration of tradition, culture, and the timeless flavors of South India.

Puliyodharai

Niranjana Sankaranarayanan

Puliyodharai, also known as tamarind rice, is a classic South Indian dish that has found a special place in the hearts of many. This tangy, spicy, and flavourful dish is made by mixing cooked rice with a richly spiced tamarind paste, known as Pulikachal. Puliyodharai is not just a dish; it's a cultural experience, often associated with temple prasadam and festive occasions. The combination of tamarind's tanginess, the heat of red chilies, and the earthy aroma of roasted spices makes Puliyodharai a beloved comfort food in many South Indian homes.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Main Course, Rice

Cuisine Indian, South Indian

Servings 4

Equipment

• 1 Pressure cooker
• 1 Mixie

Ingredients

  

• Lemon size Tamarind
• A pinch Turmeric powder
• As req Salt

To Grind

• 2 tbsp Channa dhal
• 4 tbsp Coriander seeds
• 1 tsp Fenugreekseeds
• 6 no Red chilli
• 1 tbsp Sesame

To Temper

• 4 tbsp Gingelley oil
• 1 tsp Mustard
• 2 tsp Channa dhal
• 2 tsp Urad dhal
• 1 tbsp Peanuts
• 4 no Round Red chilli
• few Curry leaves

Instructions

 

• First, soak the tamarind in water and extract the juice from it.
• Dry roast Coriander seeds, Channa dal, Fenugreek, Sesame seeds, Red chilli.
• Once they turn golden brown. turn off the stove. You can also dry roast sesame seeds separately covering it with a lid.
• Transfer it to a plate and allow it to cool.
• Grind them to a powder.
• In a kadai, heat some gingelly oil and add mustard seeds. Once they start to crackle, add channa dal and urad dal, sautéing them until they turn golden brown.
• Next, add peanuts and continue to sauté until they are golden brown as well. Then, toss in curry leaves and pour in the tamarind juice. Season with salt and turmeric powder.
• Allow the mixture to come to a boil. Once it starts boiling, add the ground spices and stir well, ensuring no lumps form. Puliyogare gojju or Pulikachal will be ready once it thickens.
• Let it cook on low heat for about two minutes before turning off the stove. Finally, mix the prepared tamarind mixture with rice and serve it with chips or vadam.

Notes

Puliyodharai, with its myriad regional variations, reflects the diversity and richness of South Indian cuisine. Whether you enjoy the slightly sweet Kovil Puliyodharai, the robust and aromatic Iyengar version, the subtly spiced Karnataka Puliyogare, or any other regional twist, each version offers a unique taste experience. This tangy tamarind rice dish is more than just food; it's a celebration of tradition, culture, and the timeless flavors of South India.

Keyword Puliyodharai, Puliyogare, Tamarind rice

INSTRUCTIONS

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