Tags
Indian rice variety, Kovil Puliyodarai, puli satham, Puliyodarai, Puliyogara, South Indian rice, tamarind rice, Temple style puliyodarai
Tamarind Rice/Puliyodarai is a very famous south Indian rice variety. It has a special taste when it is served in temples. This taste is unbeatable π I love it. It is a very simple dish.
When ever we go on a trip I pack Lemon rice and Yogurt rice. I wanted to change it to tamarind rice. My hubby said it is very difficult to prepare it and you have never done this before for me, so let’s not try it π I gave him a stare and said it’s not a big deal.I will prepare this recipe, check it then we can decide whether to take it or not π Finally yes it was too good, we finished it the same day. I know it isn’t a big deal for South Indians. The base recipe for tamarind rice is common, the extra spice powder is something that I got through Google π this is not my own recipe, yet worth sharing.
Ingredients:
Basmathi Rice : 2 cups
Tamarind : small lemon size
Oil : 2 teaspoons
Jaggery : 1/2 teaspoon (optional)
Turmeric Powder : 1/2 teaspoon
Salt : 1 teaspoon
To season:
Mustard seeds : 1/2 teaspoon
Urad dal : 1/2 teaspoon
Channa Dal : 1/2 teaspoon
Red Chili : 2
Asafoetida : 1/4 teaspoon
Curry Leaves : Few
To grind:
Coriander seeds : 1 teaspoon
Urad dal : 1 teaspoon
Channa dal : 1 teaspoon
Red Chili : 6 to 8
Pepper : 1/2 teaspoon
Sesame Seeds : 1 teaspoon
Oil : 1 teaspoon
Method:
Cook Basmathi Rice with 1:2 rice : water ratio.
Soak Tamarind in water and make juice out of it. I got it around 1 cup juice.
Heat Oil in a pan, when hot add items in to grind, except sesame seeds. Let it change color. When it changes color , stop and add sesame seeds. Remove from heat, let it cool down.
Heat oil in a wide pan. Add oil, when it is hot add mustard seeds, urad dal, asafoetida, red chilies. When it crackles add curry leaves. Peanuts can be added and sauteed now. When it splutters, add the tamarind juice, jaggery(optional), turmeric powder.
This should simmer to a thick paste.
In a wide pan take the rice. Add little oil, salt. Mix the tamarind paste. Normal puliyodarai is done till this step. Add the ground powder and mix well. This powder gives an excellent taste.
I just made it this morning!
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π
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Looks very tasty! Sounds like all the work was worth it. π
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Thank you π
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I love this a lot Malar. When this Kovil Puliyogare eaten with kovil sakkarai pongal. Wow yummy π
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Yes Deepa, very true with sarkarai pongal this is just so yummy π
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I love this malar , this makes me remember mom and traditional foods takes us back home…..
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π I am so glad, memories are always special π
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True malar…..my net was down since morning for first time and felt day is sooooooooooooooooooooo long and boring. So much addicted to these gadgets and facilities. …OMG. ..
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Ahh thats bad, Yes we have all got addicted to gadgets and it would seems like the whole world is blank without them π
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I love Puliogare, especially the one we get in the temples π
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Yes Aiswarya they are just so yummy π
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I thought this was hard. You make it sound so easy
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Yes Charanya , it’s quite easy π do try it..
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One of the aunthetic recipe:) best travel food when ever we go out I prefer packing this.. Missing those we get in temple. After seeing your pic drooling here.. Today I am preparing
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π Sure Vidya do try it π
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My favorite! We make this in big batches, usually. Your instant method sounds wonderful, especially with the fresh ground spices.
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Thanks Apsara π
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I didn’t know they added Jaggery!Interesting!
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Yes Nive, jaggery gives an extra special taste π
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