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.
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.