Tamarind Rice/Puliyodarai/Puliyogare

Puliyodarai or Tamarind Rice is a specialty food of Tamil Brahmins and whole of south India (Andhra, Karnataka, Tamil Nadu) except Kerala. It is used to be the carried over in case of a long pilgrimage. It was called "ketti choru".

Let us see how this can be made.

Preparation 1: Boil rice (1 cup) and keep ready.
Gingely Oil (1/2 cup approx.) for roasting etc.


Preparation 2: Ingredients:

1. Bengal Gram / Gram Dal - 1 Tablespoon
2. Corriander Seeds - 2 Tablespoon
3. Pepper - 1/2 Teaspoon

Dry roast the above ingredients, powder it and keep it aside.

Preparation 3: Ingredients:

1. Red Chilies - 5 to 6 (depending upon the spiciness required) [I used only 3]
2. Sesame (Til seeds) - 2 Teaspoon
3. Asafoetida - 1/2 Teaspoon
4. Fenugreek - 1/2 Teaspoon

Roast the above combination in Gingelly oil and keep aside.

Preparation 4: Ingredients:

1. Groundnut  - 1/2 cup (approx.)
2. Curry leaves - As required

Roast the above combination in Gingelly oil and keep aside.

And finally: Ingredients:

1. Black Mustard seeds - 2 Teaspoon
2. Turmeric Power - 1 Teaspoon
3. Tamarind - Size of gooseberry
4. Salt - As required

Roast mustard seeds in Gingely oil. Add Turmeric powder and Asafoetida. Add Tamarind extract (squeezed in water) and required salt to this.

Once boiled add kept aside ingredients from Preparation 2 & 3. Heat till it forms fine paste-like. Now add boiled rice and Preparation 4.

Mix rice well with the paste formed.
Garnish with roasted peanuts and Curry leaves and serve hot with Pappad.