Here comes the authentic delicious, super easy to prepare Tamarind rice (puliyodarai or puli sadam or pulihora or chitrannam) recipe. This is one of the most popular south indian recipe and is often served as a parasadam in temples. I am very fond of this puliyodarai that tastes divine with unique spicy & tangy flavor. It makes a perfect dish to pack for train journey or picnic, get-together, etc. Also it comes handy to use up leftover rice and garnish with roasted peanuts. Learn how to prepare delicious tamarind rice recipe with this easy video recipe!
To Make Masala Pwd:
Fenugreek seeds - 1 tsp
Chana dal - 1 tbsp
Coriander seeds - 2 tbsp
Urad dal - 1 tbsp
Pepper - 1/2 tsp
Cumin - 1/2 tsp
Red chilli - 3 to 4
Sesame seeds - 1 tbsp
To Make Puliyodarai
Thick tamarind paste - 1 cup
Gingely Oil - 50 ml
Cooked Rice - 1 bowl
Peanuts - 3 to 4 tbsp
Mustard - 1/4 tsp
Cumin - 1/2 tsp
Split urad dal - 1/2 tsp
Chana dal - 1 tsp
Red chilli - 2 to 3
Turmeric pwd - 1/4 tsp
Hing / asafoetida pwd - 1/4 tsp
Fresh curry leaves
Salt to taste
Wash and cook rice and keep aside.
Soak a small ball of tamarind in warm water for 15 mins.
Extract thick tamaraind juice out of it and keep aside.
Heat kadai or frypan.
Add fenugreek seeds and toss until golden.
Remove and set aside.
Add chana dal and toss until light brown. Remove and set aside.
Add coriander seeds, urad dal, pepper, cumin, red chilli and toss for a minute.
Add sesame seeds and wait to splutter.
Let it cool.
Add to blender and grind to coarse pwd.
Add gingely oil to kadai and heat.
Add peanuts and fry until crispy.
Drain and set aside.
To the hot oil and mustard and wait to splutter.
Add cumin, split urad dal, chana dal and red chilli.
Toss for a minute.
Add curry leaves and saute.
Add turmeric pwd, hing, thick tamarind paste and salt.
Allow to cook in medium flame.
Once the tamarind paste reaches thick consistency and oil starts to leave the sides, add freshly ground masala pwd ( step 11)
Mix well and allow to cook for few minutes.
Turn off flame.
Add a small piece of jaggery. (optional)
Add fresh curry leaves and stir.
Add roasted peanuts and mix.
Puliyodarai Paste is ready.
It can be stored in air tight container in refrigerator.
It has a shelf life for more than a month.
To Make Puliyodarai / Tamarind Rice:
To the cooked rice, add 4 to 5 tbsp ( or as required) of puliyodarai paste.
Spicy and tangy delicious kovil (south Indian temple) style puliyodarai is ready.
It tasted yummilicious along with potato fry and papadam.