As the name suggests, the main ingredient in this rice item is tamarind. Since this dish has a long shelf-life even without refrigeration, it is often packed for train journeys and other long trips. Puliyodarai can be consumed even the day after preparation as it retains its taste and freshness.
Cooking Time: 45 minutes
1. Raw rice 2 cups or 300 grams
2. Tamarind 50 grams
3. Coriander seeds: 2 tablespoon
4. Dry Red chili: 12 no
5. Fenugreek seeds: 1 teaspoon
6. Sesame seeds (til): 1 teaspoon
7.Mustard seeds: 1 teaspoon
8. Bengal gram Dhal: 2 tablespoon
9. Turmeric Powder: 1 teaspoon
10. Asafoetida: small piece (0.5 teaspoon)
11.Curry leaves: a few sprigs
12. Salt: 1.5 teaspoon
13. Gingelly oil (sesame): 0.25 cup
14. Cashew nut: 10
15. Groundnut (peanuts): 0.25 cup
Using just a teaspoon of oil in a pan, fry the coriander seeds, 9 red chili, sesame seeds, and fenugreek seeds separately till they are a golden brown color. Blend into coarse powder and set aside.
Again use some oil to fry the cashew nuts and set aside along with the fried ground nuts. If possible, remove the ground nut skins.
Extract thick tamarind pulp using half cup water, strain and set aside.
Heat the remaining oil in a frying pan and add the mustard seeds. When it starts to splutter, add bengal gram dhal, asafoetida and the remaining 3 dry red chili with curry leaves. Then add the turmeric powder along with tamarind pulp and salt. Simmer over low flame for 10 minutes. Before taking off the stove, the powdered mixture from the first step should be added.
Cook rice in 3 cups of water in a pressure cooker for 8 minutes. The rice should not be over cooked for this dish.
Allow the rice to cool in a big vessel or plate and mix well with the tamarind pulp, cashew and groundnuts.