Tamarind rice is a popular dish of South India.This is a traditional South Indian Tamil Brahmin recipe. This is a fool proof recipe which even beginners can try with confidence. Let us learn how to make this South Indian style tamarind rice or puli sadam/ Puliyodharai following this easy recipe with step wise pictures.
Dry roast fenugreek seeds, coriander seeds and red chillies until you get a nice aroma. Dry roast sesame seeds separately and powder everything together. Our spice powder for puliyodharai is ready. Keep it aside.
Cook rice in such a way that each grains are separate.
Soak tamarind in hot water (around 2 cups) and extract 2 cups of thick juice from it. Discard the pulp.
Heat oil and add the ingredients mentioned under seasoning. You can remove red chilli and then add back to the oil to prevent it from getting burnt.
When dal turns golden brown, add the thick tamarind extract, salt and let it boil on medium flame.
Switch off when it thickens and oil oozes out.
Now the tamarind paste or pulikachal (see Picture below) is ready. Let us see how to mix it with rice.
For mixing the rice
Spread the rice on a plate to cool. When it is warm, add 2 tsp sesame seed oil and 1/2 tsp turmeric powder and mix it gently without breaking the rice.
Once it cools, add needed spice powder, tamarind paste and mix the rice gently. Adjust spice powder and tamarind paste according to your taste.
Delicious Tamarind rice or Puliyodarai is ready to be served. We enjoyed Puliyodarai with vadams and appalam.
You can add less or more spice powder according to how hot you want the rice to be.
Similarly, you can add less or more tamarind paste according to how sour you want the rice to be. Adjust as per your preferences.
You can store the paste in the refrigerator for 7-10 days and use it when required.
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