Cookbook:Puliyodarai (South Indian Tamarind Rice)

Puliyodarai (South Indian Tamarind Rice)
CategoryRice recipes
Time20 minutes

Cookbook | Ingredients | Recipes | Indian Cuisine

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

Also see Cookbook:Pulihora.

Ingredients edit

Garnishing powder edit

Puliyodarai edit

Procedure edit

Garnishing Powder edit

  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 edit

  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 edit

  • 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