Tamil Nadu is a glorious state located at the narrow Southern tip of India. Blessed with some of the most mouth-watering and flavoursome regional food in Tamil Nadu. Each dish of Tamil Nadu boasts unique cooking methods and spices. These have been backed with family recipes, ancient culture and traditions, community history and external influences.
One of the famous food of the state is ‘Puliyodarai’.
Tamarind, coconut, and rice are very common ingredients used in Tamil Brahmin food. One such dish that comes from combining tamarind and rice is Puliyodarai. It is a special Tamil Nadu traditional dish and is generally made during festivals and special occasions. It is really easy to prepare this tangy delicious dish and is generally accompanied with fryums or papadams. In most South Indian temples, tamarind rice is also served as prasadam along with sweet Pongal. There are several ways and varieties to this simple tamarind rice recipe. the variations differ to each state and is referred as with different names. In karnataka the same recipe is prepared and extended by adding grated coconut to it. in Kannada it is known as puliyogare which means sour and tempering. in Andhra or Telugu cuisine tamarind rice is known as pulihora which is a subtle version of tamarind rice.
Ingredients:
1.sesame oil / gingelly oil / nalla ennai
2.coriander seeds
3.urad dal
4.chana dal
5.pepper
6.methi / fenugreek seeds
7.dried kashmiri red chilli
8.mustard / rai
9.few curry leaves
10.pinch of hing / asafoetida
11.tamarind extract
12.turmeric / haldi
13.jaggery
14.cooked Rice
Preparation:
1.Firstly, heat 1 tsp gingelly oil and roast spices.
Further roast 1 tbsp sesame seeds till it turns golden brown.
2.Blend to fine powder and puliyodharai masala powder is ready.
3.Now in a large kadai heat 2-3 tbsp gingelly oil.
4.Add in mustard, urad dal, chana dal and peanuts. Saute till mustard seeds splutter.
5.Further add red chill, few curry leaves and pinch of hing. Saute for few seconds.
6.Add tamarind juice, turmeric, jaggery and salt.
mix well and boil the mixture for 10 minutes or till oil separates.
7.Further add 2-3 tbsp of prepared puliyodharai masala powder.
8.Continue to cook till the oil separates from sides. pulikaachal is ready.
9.Now add cooked rice and mix gently.
Finally, puliyodharai – temple style is ready to serve.