Tamarind rice/Puliyodharai/Puliyogare/Puli sadham prepared in a traditional way of Sourashtrians living in south India especially in Tamil nadu. This dish is a popular flavoured rice served in most of the south Indian restaurants and hotels and prepared during festive occassions especially during temple festivals. Prepared tamarind rice paste can be stored in a refridgerator for couple of weeks and can be used whenever needed. Sambar(spicy lentil soup), mutton pepper fry, mutton curry are the best side dish with this tamarind rice. Try this traditional sourashtrian recipe and Enjoy Cooking!!!
Raw Rice 450 gm
Tamarind (shell removed) 50 gm
Dry red chillies 10 to 12 no
Bengal gram 2 tsp
Black gram 1 tsp
Mustard seeds 1 tsp
Feenugreek 1 tsp
Turmeric powder 1/2 tsp
Asafoetida 1/4 tsp
Curry leaves 1 spring
Oil 3 tbsp
Salt to taste
1. Cook rice in 1:2 rice water ratio.Keep aside in a large plate and let it cool.
2. Soak tamarind in luke warm water for few minutes. Strain 2 or 3 times to extract enough tamarind juice or pulp.
3. Heat oil in a thick bottom kadai.Add mustard seeds and let it splutter, then add bengal gram, black gram, dry red chillies, curry leaves and fry.
4. Add turmeric powder, fenugreek, and asafoetida and fry till the grams turn light brown in colour.
5. Add extracted tamarind juice or pulp and salt. Cook in a slow flame till it becomes as a semi solid paste and the oil comes our seperately.
6. Remove from fire and leave it to cool.
7. Mix the cool paste with the cooked rice with a spatula. Mixing with your clean hands gives a delicious taste as it is mixed well.
8. Serve with Coconut chutney and steamed pulses.