Tamarind rice / Puliyodharai is an evergreen dish of Tamilnadu.This rice is offered as prasadam in temples of Tamilnadu. This is a perfect dish for travel or a trip as it does not get spoiled easily.
Pulikachal / tamarind rice paste and the spice powder are the two pre-preparations that should be done before preparing tamarind rice. We can prepare tamarind rice whenever we want instantly with this paste and spice powder just by mixing it with the boiled rice.
The paste and the powder can be stored in an airtight container for about 10 days. The spice powder preparation is unique in each household and this is my moms version.
Rice – 200 gms
Spice powder preparation:
Coriander seeds – 3 tsp
Methi seeds / Fenugreek – 1 tsp
Dry redchilli – 2 to 3 nos
Sesame oil – 3 tbsp
Mustard seeds – 1/2 tsp
Uradh dhal – 1/2 tsp
Chanadhal – 1 tsp
Peanuts – fistfull (skin removed)
Dry redchilli – 3 nos
Garlic cloves – 7 to 8 nos
Asafoetida – 1 tsp
Turmeric powder – 1tsp
Tamarind – lemon sized ball
Curry leaves – 1 sprig
Salt – to taste
For preparing Spice powder:
- Dry roast the ingredients under “Spice powder preparation” individually.
- Cool them completely and grind into a fine powder.
For preparing Tamarind rice:
- Boil the rice and keep aside.
- Extract tamarind juice from the tamarind and keep it aside.
- In a kadai, heat the sesame oil and let the mustard seeds splutter.
- Then add the uradh dhal, chanadhal, peanuts. Let them turn sligtly golden brown.
- Add the redchilli, garlic cloves, asafoetida, turmeric powder and fry for a minute.
- Now pour the tamarind extract to the kadai and add required salt.
- Add torn curry leaves at this stage. (I forgot to include the curry leaves in the above photo)
- Cook this mixture until thick in a medium flame for about 10 mins.
- It reaches the thick consistency and the sesame oil will start to leave the mixture.
- At this stage add the spice powder to the mixture and allow it to boil for a minute.
- Then switch off the flame.
- Now mix this Pulikachal / ‘Tamarindrice’ paste to the boiled rice.
- Now Tamarind rice / Puliyodharai is ready to be served with appalam/pappad.
- I added nearly 3 tbsp of spice powder to this measurement of tamarind extract. You can adjust the amount of spice powder according to how hot you want your rice to be.
- Similarly you can adjust the quantity of red chilli as you like. Mine was too spicy, so added only 4 to 5 in the whole preparation.
- This recipe requires more amount of Sesame oil. If you wish to store Pulikachal / ‘Tamarindrice’ paste in refrigirator, add more of sesame oil.
- You can store the spice powder too in fridge.
- Spread the boiled rice in a wide plate and let it cool before mixing the Pulikachal or else you cannot get seperate grains in the rice. It may turn mushy when mixed hot.
- Check the salt after mixing the paste to rice. Adjust as per your wish.