Puliyodarai/ Pulisadam or Tamarind Rice is a tangy-spicy South Indian Rice variety, which is known for its long shelf life and great travel food. If you are going for picnic or long journey and need food that can stay fresh without being refrigerated, then Puliyodarai is the right choice. This recipe have different way of making. This is my mom’s recipes. You can store this pulikachal in fridge for couple of week, mix this with left over rice also.

Serves : 2-3

Prep Time : 15 mins     Cooking Time : 30 mins

Ingredients:

Tamarind : 1 big lemon size

Turmeric powder : 1 tsp

Salt to taste

Oil : 5 tsp (Gingely Oil)

Dry Roast and Make a powder:

Coriander Seeds: 2 tbsp

Channa dal : 1 tbsp

Dry red chilly : 2

Sesame Seeds : 1 tbsp (Black or white)

For Tempering:

Oil : 4 tsp

Channa dal : 2 tsp

Urad dal : 2 tsp

Groundnut : 3 tbsp

Mustard seed : 1 tsp

Hing : 1/2 tsp

Curry Leaves : a steam

Dry red chilly : 2

Method:

  1. Take a tamarind in a pan, add water. Boil it for 5 mins. Once cool down, take extract from tamarind. Heat kadai, add oil, then add this tamarind extract. Put required salt and turmeric powder. Allow it to boil, till oil should separate and extract to be thicken.

2. Roast all the ingredients to golden brown and powder it and keep aside. Do it in medium heat for even browning.img-20161029-wa0035

3. Add 2tbsp of roasted powder to pulikachal, mix well. See kulikachal in pic. Again heat kadai, add oil and tempering ingredients, fry till golden brown.

4. Mix kulikachal and tempered ingredients to white rice. Rice should cool down. You can use left over rice also. Mix rest roasted powder to rice. Done. Accompany with potato roast or with chips.img-20161029-wa0024

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