Puliyodarai (South Indian Tamarind Rice)

Puliyodarai, is a speciality of the South Indian coastal state of Tamil Nadu.

Also see Cookbook:Pulihora.

Ingredients

Garnishing powder

  • 1 tbsp split peas
  • 1 tbsp coriander seeds
  • ½ tsp fenugreek seeds
  • 2–3 dry red chillies

Puliyodarai

  • 4 cups cooked white rice
  • Vegetable oil
  • 2 tsp mustard seeds
  • 3 tbsp gingely (sesame) oil (“Til” oil in Hindi, “Nallennai” in Tamil)
  • 2 tbsp split peas
  • 2 tbsp groundnuts (peanuts)
  • ½ tsp asafoetida (heengh in Hindi, perungayum in Tamil)
  • 3–4 dry red chillies
  • 4–5 curry leaves
  • 1.5 tbsp tamarind concentrate
  • 1 tsp turmeric powder
  • ¾ tbsp salt
Puliyodarai (South Indian Tamarind Rice)

Photo: Mkr.lines / Wikimedia Commons / CC BY-SA 4.0

Procedure

Garnishing Powder

  1. Dry roast all ingredients in a pan without oil until deep brown.
  2. Grind to a fine powder after the mix cools down.

Puliyodarai

  1. Heat the oil in a pan.
  2. Add groundnuts and split-peas, and fry until golden brown.
  3. Add mustard seeds, asafoetida and red-chillies (broken into pieces). Wait until the mustard seeds splutter, then remove pan from stove.
  4. Mix rice, salt, turmeric powder and tamarind concentrate. Add a little oil to the raw rice before cooking it. This gives it a better texture.
  5. Add the garnishing powder and curry leaves and mix well.

Notes, tips, and variations

  • Serve with yogurt/curd.
  • Garnishing powder can be prepared ahead of time and can be stored for up to 2 months (no refrigeration needed).
  • Vary amount of salt/spices as needed.
  • 1 tsp sesame can be powdered and added for more taste.
  • A pinch of jaggery can be added