Puliyodharai Recipe

Puliyodharai Recipe: A Tangy and Flavorful South Indian Dish

Introduction

Puliyodharai, also known as tamarind rice, is a tangy and flavorful South Indian dish made with rice, lentils, and a variety of spices. It is a popular dish served during festivals and special occasions and is known for its unique blend of sweet, sour, and spicy flavors.

Ingredients

For the rice mixture:

• 2 cups basmati rice
• 1 cup toor dal (pigeon peas)
• 1 teaspoon turmeric powder
• 1 tablespoon salt
• 2 tablespoons oil

For the seasoning:

• 1 teaspoon mustard seeds
• 1 teaspoon urad dal
• 1 teaspoon chana dal
• 1 teaspoon red chilies, broken
• 1 teaspoon curry leaves
• 1 tablespoon grated coconut

For the tamarind sauce:

• 1 cup tamarind pulp
• 1 cup water
• 1 tablespoon jaggery (or sugar)
• 1 teaspoon red chili powder
• 1/2 teaspoon fenugreek powder
• 1/4 teaspoon asafoetida

Instructions

Cooking the rice and lentils:

1. Wash the rice and dal thoroughly and soak them in water for at least 30 minutes.
2. In a large pot, add the rice, dal, turmeric powder, salt, and oil. Cook until the water is absorbed and the rice and dal are cooked through.

Making the tamarind sauce:

1. In a separate bowl, combine the tamarind pulp, water, jaggery, chili powder, fenugreek powder, and asafoetida.
2. Bring to a boil and simmer for 10-15 minutes, or until the sauce has thickened.

Making the seasoning:

1. In a small pan, heat the oil over medium heat.
2. Add the mustard seeds, urad dal, chana dal, red chilies, and curry leaves. Fry until the mustard seeds pop and the dal turns golden brown.

Assembling the puliyodharai:

1. In a large bowl, combine the cooked rice, tamarind sauce, and seasoning. Mix well until all ingredients are evenly combined.
2. Garnish with grated coconut and serve.

Tips

• For a spicier puliyodharai, add more red chili powder to the tamarind sauce.
• If you don't have tamarind pulp, you can use 1 cup of tamarind concentrate instead.
• Puliyodharai can be served hot or cold.