Tamarind Rice

புளியோதரை (Tamarind Rice -Puliyotharai)

Tamarind Rice is one of the best recipe for travel. It is an all time favorite for all of my family members.
Easy to serve and easy to eat in outdoor picnic.

Ingredients for Tamarind Rice

For Puliyotharai mix powder

Urad dal – 1/2 tbsp
Coriander seeds – 1/2 tsp
Dry red chilli – 2
Hing – 1/2 tsp
Channa dal – 1/2 tbsp
Black pepper – 1/2 tsp
Fenugreek seeds – 1/4 tsp

For Pulirasam

Tamarind extract – 1/2 cup
Water – 1/2 cup
Sesame oil – 1/2 cup
Rice – 1 cup (uncooked)
Hing – 1/4 tsp
Channa dal – 1/2 tbsp
Peanuts – 1/4 cup
Turmeric powder – 1/4 tsp
Dry red chilli – 3
Curry leaves – 1 spring
Salt as needed

Directions

Preparing Puliyotharai Mix Powder

Dry roast all the spice ingredients except red chilli until the color changes
Add red chilli and dry roast for 2 minutes
Let the spices to cool down for a while and grind it into fine powder

Preparing Pulirasam

Take a big pan with oil and add mustard seeds & urad dal
After the seeds cracked add curry leaves & channa dal
Fry them for minute and add turmeric, salt, peanuts & hing then mix well
Pour the thick tamarind extract and 1/2 cup water then mix well
Cover the pan and cook 2 minutes in medium flame
Change the flame into low and cook for 5 minutes to allow the puli rasam emmitt oil

Prepare Puliyotharai

Cook the rice separately (don’t overcook the rice)
Take rice in a big mixing bowl and add half of pulirasam first then mix well.
Now add remaining pulirasam little by little and mix well until combined
Tamarind rice / புளியோதரை ready
Serve Puliyotharai / புளியோதரை with potato chips and coconut chutney

Notes

Don’t make the pulirasam watery to avoid the puliyotharai to be so sticky
Soak the rice for 30 minutes before cook for better results
Stop cooking rice once it reaches 3/4 th done then only it won’t break when mixing
If you are going to keep the puliyotharai for more than a day use little more oil