Tamarind rice recipe

                                                                                       PULIYODHARAI / TAMARIND RICE / PULISADAM

INGREDIENTS

• Rice – ¼ kg
• Tamarind – 1 big lemon sized
• Mustard seed – 1 tsp
• urad dal  – 1 tsp
• chana dal –2 tsp
• Curry leaves – 2 sprigs
• Peanut roasted and skinless – 2 tbsp or more
• Red chilli – 5 or 6 broken into 2 [as per taste]
• Turmeric pwdr – ¼ tsp
• Salt as per taste
• Sesame Oil /gingelly oil / regular oil –  3 or 4 tbsp
• Fenugreek seeds – ¼ tsp
• Asafoetida – ½ tsp

PREPARATION

Cook the rice with salt and keep it aside. The rice grain should be fully cooked , not sticky , each grain has to be separate. You can use any regular rice.

Soak the tamarind in 2 cup hot water for 10 mins or boil it . Add 2 more cups of water and extract juice and keep aside.

METHOD – 1

Heat oil in a thick bottom pan or kadai.

Add mustard seeds and let it splutter.

Add chana dal + urad dal + fenugreek seeds + curry leaves + red chilli + peanut + asafeotida and fry for a minute.

Add turmeric pwdr.

Add the tamarind juice and salt .

Cook on medium high flame till the mixture boils and reduces to half.

The raw smell of tamarind has to leave and oil should separate.

It should be like a thick sauce with oil floating on the top.

Allow it to cool.

ASSEMBLING

Spread the rice on a big plate .

Pour the mixture over the rice little by little and mix well.

Tamarind rice is ready.

Serve it with dry coconut chutney

METHOD – 2

Roast  red chilli + urad dal + chana dal + coriander seeds + sesame seeds and make a powder of it.

Add the powder to the  tamarind mixture and then mix it with rice .

You can prepare this powder and store it in fridge.

NOTES

1. Tamarind rice does not get spoilt for 2 days in normal temperature.
2. Don’t reduce the quantity of oil.
3. You can also add fried cashew.
4. You can add tamarind paste as per the sourness you want.
5. You can prepare the mixture and store it in fridge for a week.
6. You can also add jaggery.
7. Be generous while adding hing and curry leaves as they add lot of flavor.
8. While making for travelling don’t use hands to mix.
9. My mom also adds shallots , garlic and freshly scrapped coconut and fries it well .
10. Goes well with rice or sabudana papad or any coconut chutney powder.
11. If we are taking for one day travel then we can also pack a boiled egg or omlette .
12. In Tamil Nadu ,puliyogare is offered as prasadam in temples

HOW TO WRAP WHILE TAKING FOR TRAVELLING BY BUS FOR A DAY OR 2.

Banana leaves imparts flavour to the food.

Take clean and washed banana leaves ,

Soften it by roasting it directly on all sides over very low flame.[be careful as the leaves can burn]

You can also soften it by running it in microwave for 30 seconds or roast it on hot tava.

Place a double folded news paper bigger than the leaf on a flat surface.

Now place the soft banana leaf in the center of the newspaper.

Place the tamarind rice in the center of the leaf with any dry chutney powder.

First wrap the leaf by first folding the top portion in and then the down  and then the left and right [parcel method]

Food for travelling

Repeat the folding procedure with newspaper.

Tie with a rubber band or thread or stick cellotape on the edges.

Food parcel is ready for travelling.

Eat and throw the used banana leaves. [no need of carrying tiffins and washing it]

Curd rice and  lemon rice can also be parcelled in such a way for one day travelling.

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