Puliyodharai (Tamarind Rice) is a quick and easy rice meal that is perfect for when you’re on the go or have a busy day ahead of you.
Add water, oil, salt and turmeric powder to washed rice 
Remove lumps from cooked rice and add oil 
Set all roasted ingredients aside to cool 
Grind roasted ingredients into a coarse powder 
Add turmeric powder and salt to tamarind extract and boil 
Add ground powder to boiled tamarind extract mixture 
Add jaggery powder to tamarind extract mixture 
Add tamarind extract paste to cooked rice and mix 
Roast ingredients in oil 
Add curry leaves once mustard seeds crackle 
Add roasted ingredients to rice 
Mix well and add salt 
Puliyodharai (Tamarind Rice)
Puliyodharai is a quick and easy rice meal that is perfect for when you're on the go or have a busy day ahead of you.
Servings: 6
Ingredients
- 4 cups Sona Masoori rice
- 8 cups water (for cooking rice)
- ½ tsp turmeric powder (added to rice)
- 4 tbsp gingelly oil
- 1 tsp salt (added to rice)
- 1 tamarind (lemon sized) (soaked in 1½ cups water)
- ½ – 1 cup water (if needed)
- ½ tsp turmeric powder (added to tamarind extract)
- 1 tbsp jaggery powder
- salt to taste
Roast and Grind:
- 2 tbsp channa dhal
- 2 tbsp coriander seeds
- 1 tsp fenugreek seeds
- 2 tsp sesame seeds
- 10 dry red chilies (adjust to taste)
- 5 Bydagi red chilies (for color)
- 1 tsp cumin seeds
- 1 tsp black pepper
- 2 tsp gingelly oil
Seasoning:
- 3 tbsp gingelly oil
- ¼ cup peanuts
- 2 tbsp channa dhal
- 1 tsp urad dhal
- 2 tsp mustard seeds
- 4 dry red chilies
- ½ tsp asafoetida
- 15 curry leaves
Instructions
- Wash rice and add to a pressure cooker. Add water, turmeric powder, 1 tbsp oil, and salt.
- Cook for 1 whistle and let the pressure release naturally.
- Once released, transfer cooked rice to a wide mixing bowl or tray. Add 3 tbsp oil and make sure there are no lumps. Set aside.
- Extract tamarind juice from the soaked tamarind. Add more water to extract juice, if needed. Set aside.
- Add the extract to a pan and boil. Add turmeric powder and salt.
- Boil the extract for 25 minutes. Keep on medium flame and stir often.
- Add 1 tsp oil to a pan and roast channa dhal.
- Once golden brown, remove from flame and set aside in a bowl.
- Next, add coriander seeds and roast until aromatic. Transfer to the same bowl that has channa dhal.
- Roast sesame seeds and methi seeds. Transfer to the same bowl.
- Then, roast cumin seeds and black pepper. Transfer to the same bowl.
- Add 1 tsp oil and red chillies to the pan. Transfer to the same bowl.
- Let the roasted ingredients cool. Once cooled, grind into a coarse powder and set aside.
- Add the ground powder to the boiling tamarind extract and mix well. Cook for 2-3 minutes.
- Next, add jaggery powder and cook for 1 minute.
- Add tamarind extract to the cooked rice in small increments. Taste between each increment and add more, as needed. Set aside when done.
- Add 3 tbsp gingelly oil to a pan. Once hot, add peanuts, channa dhal, urad dhal, mustard seeds, dry red chilies and asafoetida.
- Once mustard seeds crackle, add curry leaves. Roast until the peanuts and channa dhal turn golden brown.
- Transfer to the rice and mix well.
- Serve hot.
