Skip to main content

Puliyodharai / Puli Sadam / Tamarind Rice


Coming to day 2 recipe under the theme rice dishes in Blogging Marathon#65 is a variety rice.This post has been lying in my draft so long,finallydecided to share it for the theme.
Be it for pooja prasadham or lunchbox or travel food,the first thing come to my mind is puliyodharai aka tamarind rice.
Though I make puliyodharai often never get a chance to click as most of the time nothing left after packing for lunch box.
If the rice mix/pulikaichal is ready,all you need is to mix it with rice and serve or pack it for lunch box.The pulikaichal can be stored in the refrigerator for a month or two.Off to the recipe..........





                                                                      
                       
                                    Puliyodharai/Puli Sadam/Tamarind Rice              
             
                                                                  
   Basic Information

   Preparation time 15 minutes
   Cooking time 25 minutes
   Serves 3-4


   
  Ingredients

  
  
Ingredient
Quantity
Tamarind/puli
a big lemon size
Turmeric powder/manjal podi
1/2 tsp
Water
as needed
Salt
2 tsp
Oil
4 tbs
Curry leaves/karivepillai few leaves
Raw rice/pacharisi
1.25 cups


   To roast and grind

Ingredient
Quantity
Dried red chilly/varmilagai
3-4
Coriander seeds/dhaniya
2 tbs
Fenugreek seeds/vendhayam
1/8 tsp
Sesame seeds/yellu
2 tsp

   For the tempering

  
Ingredient
Quantity
Mustard seeds/kadugu
1.5 tsp
Urad dhal/ulutham paruppu
1 tbs
Channa dhal/kadala paruppu
2 tbs
Peanuts/vekadalai
3-4 tbs
Dried red chilly/varamilagai
12-15(broken)
Asafoetida/perungayam
1/8 tsp


  Method
  • Wash the rice for couple of times in water and cook it with enough water.Once its done ,take the cooked rice in a plate and separate the grains.
  • Soak the tamarind in hot water and squeeze it well,extract the juice.Pass it through the strainer to remove the debris.To this extracted juice add salt and turmeric powder,keep it aside.
  • Heat a pan with oil and add the mustard seeds,urad dhal and channa dhal,let it splutter.Then add in the peanuts and fry it for a minute.Add the broken red chill and curry leaves,asafoetida.To this add the tamarind extract and let it boil.
  • Meanwhile in a separate pan dry roast the red chilly,coriander seeds and fenugreek seeds till a nice aroma comes out.Now add the sesame seeds and fry it for a minute,put off the flame.After cooling grind it to a coarse powder.Keep it aside.
  • Once the raw smell of tamarind goes let it simmer for 5-6 minutes or until the mixture gets thick.Now add the ground powder and let it cook for one boil.Put off the flame.Now the pulikaichal or mix is ready.Take half of the pulikaichal and mix it with the cooked rice well.Cover it and let it rest for 15-20 minutes for the flavors to get incorporate well in the rice.

  • Serve it with pappad,chips and fryums.





  • The pulikaichal needs to be on the thicker side.
  • Sesame oil is preferable to make the pulikaichal,but I used 2 tbs of olive oil and 2 tbs of sesame oil.
  • After adding the ground powder do not boil it for long time.
  • A tsp of jaggery powder can also be added after the ground powder is addded.
  • As my red chillies are not spicy I used around 15,if it is spice enough you can reduce it.


Enjoy.......................








Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#65

Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Dosa Carnival -Recap

Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/B...
Post a Comment
Read more

Kothamalli/Coriander Thokku

Coriander thokku is a flavorful,tangy and spicy thokku  which I make it often and store it.It is an easy to make thokku which stays fresh for a week in the refrigerator.My mom makes this one for  travelling since it stays good without refrigeration for two days.This thokku is an accompaniment for idly,dosa,chappathi and curd rice.It can also be mixed with white rice topped with ghee or sesame oil.Here goes the recipe........ Ingredients Ingredient Quantity Coriander Leaves 3cups(tightly packed) Urad dhal/Uluttham paruppu 4tbs Red chilly 6-7nos. Tamarind paste 2-21/2tbs Oil 4tbs Curry leaves 1 sprig Mustard seeds/kadugu 1/2tsp Asafoetida/perungayam 1/8tsp Salt to taste Method                                        Trim the edges and wash  the  coriander ...
Post a Comment
Read more

Thengai/Coconut Masala Chutney

Coconut masala chutney is a flavorful,tangy and mildly spicy chutney goes very well with Idly and Dosa which is my grand mother's signature recipe.This one is a favorite accompaniment for idly,dosa for my family and love it a lot.This chutney stays fresh for 2 days if it is stored properly in the refrigerator.Today is the day 3 of blogging marathon #16 and the recipe is as follows............ Ingredients Ingredient Quantity Coconut 1/2cup Onion 1no.(medium size) Tomato 2nos.(medium size) Red chilly 5-6nos. Oil 2tbs Curry leaves 1 sprig Mustard seeds/kadugu 1/2tsp Urad dhal/ullutham paruppu 1tsp Salt to taste Method                   Chop the onion finely and grind the coconut,red chilly and tomato to a fine paste,keep aside.   Heat a pan with the oil,when it becomes hot splutter the mustard and urad dhal.Add the onion and curry leaves,saute it till golden. Now add the ground paste and fry it f...
Post a Comment
Read more