Are you looking to add some variety to your culinary repertoire? Look no further than the PULIYODHARAI RECIPE, a popular South Indian dish that is known for its tangy and spicy flavor.
At its core, PULIYODHARAI is a rice dish that is flavored with tamarind and an assortment of spices. The dish is popular in the southern states of India and is commonly served during festivals and special occasions.
If you’re looking to make this delicious dish at home, we’ve got you covered. In this article, we’ll walk you through the steps of making PULIYODHARAI and share some tips for achieving the perfect flavor.
Puliyodharai Recipe additionally referred to as Kovil / Puliyodharai, Puli Sadam. Tamarind rice utilizing homemade Puliyodharai paste – Puliyodharai combine. South Indian Tamil Style recipe. Its additionally referred to as Puliyogare in Kannada.
Puliyodharai is a very fashionable South Indian tamarind rice recipe made with tamarind and spices. Puliyodharai can also be very generally served as ‘prasad’ in South Indian temples and the style of temple tamarind rice is unmatchable.
PULIYODHARAI RECIPE: A Delicious South Indian Specialty
Ingredients
- 2 cups rice
- 1/4 cup oil an orange-sized ball of tamarind
- 1/4 cup chana dal
- 1 tsp fenugreek methi seeds
- a pinch of asafoetida Hing or to taste
- 10-12 red chilies
- 2 tsp mustard seeds
- 1/2 tsp turmeric powder
- 1-1/2 tsp salt
- 2-3 tbsp curry leaves broken
Instructions
- COOK the rice and spread it on a plate to cool.
- Mix two to three tsp of oil into the rice and break up the lumps, if any.
- Add half a cup of water, a little at a time, to the tamarind and extract the pulp.
- Strain the tamarind pulp and keep it aside.
- Soak the chana dal in a little water till soft.
- Wash and drain. Heat a little oil and fry the fenugreek seeds and asafoetida.
- When cool, powder and keep aside. Cut the red chilies into small pieces.
- Heat the remaining oil in a heavy-bottomed vessel.
- Add the mustard seeds and red chili pieces.
- When the mustard seeds splutter, add the soaked chana dal and fry till dry.
- Add the turmeric powder and tamarind pulp. Stir well.
- Add salt, and the asafoetida-fenugreek powder and mix well.
- Add the curry leaves and simmer over low heat.
- Keep stirring to prevent scorching.
- When the tamarind sauce thickens and the water evaporates fully, the oil will float on top. (The sauce should not be sticky.) When sufficiently boiled, remove from heat and cool.
- Pour enough of the sauce into the cooled rice and mix well.
- For a variation, instead of the chana dal, add roasted, peeled groundnuts when the tamarind pulp is boiling.
- A stone vessel ('Kal Chatti) can be used to prepare the tamarind sauce, as it enhances the taste.
Nutritive value of each serving:
Calories: 518 kcal Proteins: 8.3 g Fat: 16.3 g Minerals: 1.3 g Fibre: 1.0 g Carbohydrates: 84.0 g
Tips for Perfect PULIYODHARAI
- Use good quality tamarind paste for the best flavor.
- Adjust the amount of jaggery and red chili powder to suit your taste preferences.
- Make sure to fry the spices well to bring out their flavors.
- Use freshly cooked rice for the best texture and flavor.
- Store leftover PULIYODHARAI in an airtight container in the refrigerator for up to 3-4 days.
PULIYODHARAI is a delicious and flavorful South Indian dish that is sure to impress your taste buds. With our easy-to-follow recipe and tips, you’ll be able to make this dish at home and enjoy it with your family and friends.
