Tamarind Rice (Puliyodarai)  

Wednesday, April 8, 2009

I tried this recipe from Mahimaa which she originally prepared from IndusLadies. This recipe substitutes red chillies with ground pepper which gives it a very good flavour. I have made some changes to the amount they have presented to match my taste. It serves two.


Rice - 1 cup
Tamarind - 1 big pulp (a medium lemon sized)
Oil - 4 tsp
Channa daal (Yello split lentils) - 1 tsp
Urad daal (White split lentils) - 1 tsp
Cumin seeds (Jeera) - 1 tsp
Methi (Fenugreek) seeds - 1 tsp
Mustard seeds - 1/4 tsp
Asafoetida - a pinch
Cashew nuts - 5 or 6
Turmeric powder - 1/2 tsp
Freshly ground pepper - 3/4 tsp
Curry leaves - 1 spring


1. Cook rice with 2 cups of water, 1/4 tsp of haldi and 2 tsp oil so that the grains
are separate. Cool by spreading on a big plate.

2. Soak tamarind in 1 ½ cups of warm water. Take the puree out of it and add 1/4 tsp of haldi and 1/2 tsp of salt to it.

3. In a large pan, heat oil and add mustard seeds, curry leaves, channa daal, urad daal, fenugreek seeds, cumin seeds, asafoetida, turmeric powder (1/2 tsp) and cashew nuts.

4. Add tamarind puree with salt and turmeric powder.

5. Boil till the liquid reduces to half and has a sauce like consistency.

6. Remove from flame and add freshly ground pepper. Now add this sauce to the cooled rice. It would taste better if served after 1 or 2 hours. Good when served immediately too.

Thank you Mahimaa, for introducing this wonderful recipe, we liked it a lot. :)
This puliyodarai is my entry to the CFK-Rice event hosted by Trupti initiated by Sharmi.

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