This traditional puliyodarai is my most favourite of all variety rice recipes. I tried it in temple style as I love the tamarind rice that they offer as prasadham in temple. It tastes very similar to that and prepared it with leftover rice. This involves preparing pulikachal that can be stored in air tight container and mixed with rice whenever needed. Many variations can be made in this by adding peanuts, cashews. I have added mango ginger to the recipe which gives little flavours of mango while eating.
- Cooked rice – 1 cup
- Tamarind – lemon size
- Onion – 1
- Chopped Ginger garlic – 2 tsp
- Red chilli – 4
- Turmeric powder – 1/3 tsp
- Chilli powder – 1/2 tsp
- Coriander powder – 1 tsp
- Mustard seeds – 1/2 tsp
- Oil – 1 tsp
- Salt – as required
- Cumin seeds – 1 tsp
- Toor dal – 2 tsp
- Chana dal – 1 tsp
- Pepper seeds – 1/2 tsp
- Roasted gram – 1 tsp
1.Chop onion and soak tamarind in warm water for 10 minutes and extract juice.
2.Dry roast ingredients under “for grinding” and grind into coarse powder.
3.Heat oil in a kadai, add mustard seeds when they splutter add red chilli and chopped ginger garlic.
4.Saute well and add onion, when they turn translucent add tamarind paste and bring it to boil.
5.Add salt,turmeric,chilli and coriander powders. Mix well and add ground powder to it.
6.Cook in medium flame until the consistency becomes thick. Switch off and add cooked rice to the mixture and mix well.
7.The temple style puliyodarai is ready and serve hot with papad or chips.
- A tsp of sesame oil can be added for enhanced aroma and taste.
- Curry leaves can be added.
- Little jaggery can be added while preparing pulikachal for getting tangy sweet taste.