I’ve always loved the puliyodharai served in temples and always wanted to make it at home to have it when ever I feel like. This is the closest I could getto that temple one.
The key is the masala powder and roasted peanut added to the recipe. At my home they never used to add the podi but I like it with the podi. it gives the nice aroma.
Tamarind Rice / Iyengar Kovil Puliyodharai / Puli Sadam
Author:
Ingredients
- Tamarind – big lemon size
- Rice – 4 cup
- Sesame oil – 4 tsp
- Mustard seed – 1/4 tsp
- Channa dhal – 1 tsp
- Asafoetida – 1 pinch
- Red chili – 7 nos
- Curry leaves – 1 strand
- Peanut – 1/2 cup
- Turmeric Powder – 1 tsp
- To fry and grid :
- Red Chili – 5 nos
- Channa dhal – 2 tsp
- Coriander seed – 2 tsp
- Fenugreek seed – 1/4 tsp
- Sesame seed – 1 tbsp
Instructions
PREP:
- Extract tamarind juice to not more than 1- 1.5 cups.
- Fry the items given in to fry in a pan with little oil until golden brown and the sesame seed starts crackling. Grind this to fine powder.
COOKING:
- Heat oil – 4 tbsp in a pan, when it’s hot, add mustard, channa dhal, asafoetida, red chili, peanut, curry leaves and fry this for a minute.
- Remove the fried peanut at this stage if you like it crunchy which is the way I do it. But it’s optional step.
- Add tamarind juice extract, turmeric and salt. Allow this to cook till oil separates in medium flame and stir often, it going to take around 20-30 mins.
- Add ground powder – 2 tsp and mix well. Keep it on the stove for about 5 minutes in low flame.
- Add the rice and mix gently. Taste for salt and add if required.
- Add the remaining ground powder if any now and allow the rice mix to stay for 30 min before serving.
TIPS:
- Use the whole batch of ground powder if needed for enhanced taste.
- Peanut enhances the taste
- Cashew nuts can also be added to enhance the taste.
- You can grind the podi in bulk and save it in refrigerator for future usage upto 2 months.
(*) Serve with Pappads, Applam, Vadam.
is it fresh red chillis or dry ?
Your recipe is AWESOME! I tried it and it was the best I’ve ever ate in my life… my hubby loves it too. Thanks thanks thanks
I tried this Sashi, awesome, my hubby called from office and told it was too good, thanks buddy…
Tamarind rice came flavorful and tasty.Thanks!
I tried this today. It came out very well.
ground powder is called as sumac.
but i didnt know where it is available
very very very very……. nice . thanks a lot.
I have tried this today…thanks…
Happy new year!!Is my previous one received
Hi,seems yummy,I want to try this tomorrow. One doubt.The ground powder is added in 3 portions. But in the second time itself,it is mentioned to add the remaining powder.Then,should we keep some powder in reserve to add in the third time? I think I am clear.Please clear this.Thank you and Happy New Year!!
Latha, thanks for mentioning it, updated the recipe.
Hi.. I had tried it today… It came sooo nice… love this style of pulisadam
Looks what I want so badly…BTW how to make ground powder…
Follow the instructions in “TO FRY AND GRID” section.
Luvely recipe Sashi.going to make it for lunch with okra and karunai.:-)
Thats a wonderful combo. Hope you enjoyed it !!
looks yummmi.going to try this tomorrow
Deepu, hope it enjoyed it !!
anybody can say what is ground powder?
I think by ground powder she meant the one that has been grinded..which is called ground as grinded is wrong english
I found it very easy
Thank you very Much
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I guess , there is a single ingredient that is missing in this recipe.
can you guess that ? :)
I think missing ingredient is Mustard seed it’s correct
Thanks for pointing it out Sona!! I just added it :)
no,, she added mustard seed in the ingredients, i think u missd to see that