PULIYODHARA / TAMARIND RICE

A sour and spiced rice recipe, mainly prepared in south India (Tamil Nadu) especially in hindu temples. It is offered as prasadam or nivedyam and then served to devotees. It is also prepared during special occasions and festival seasons and served during celebration feast. 

INGREDIENTS:

Cooked rice - 2 cup

Oil - 3 tbsp

Mustard seeds - 1tsp

Urad dal - 1/2 tsp

Methi seeds - 1/8 tsp

Red chili - 3 to 4 

Peanuts - 2 tbsp 

Channa dal - 2 tbsp

Curry leaves 

Cashew - 8 to 10

Green chili - 3 to 4

Asafeotida - 1/4 tsp

Tamarind - lemon sized

Salt to taste

Jaggery - 2 to 3 tbsp

Turmeric powder - 1/2 tsp

Coriander powder - 2 tsp

Methi powder - 1 tsp

Black pepper powder - 1/2 tsp

METHOD:

1. Soak tamarind in hot water and extract  thick juice from it. Discard the pulp.

2. Heat oil in a pan/cheenachatty.

3. Add mustard seeds, methi seeds, urad dal and red chili. Fry it few mins.

4. Then add Peanuts and channa dal. Roast it till aromatic.

5. Add curry leaves, cashews and fry it for few mins.

6. Add tamarind juice, salt, asafetida and jaggery. Mix it well.

7. Now add turmeric powder, coriander powder, methi powder and black pepper powder.

8. Saute well and cook it till oil oozes out.

9. Switch off the flame.

10. Now the tamarind paste is ready.

11. Spread the rice on a plate to cool. Once it cools, add the tamarind paste and mix the rice gently.

12.Lets do the tadka: Heat 2 tsp oil in a pan and  add mustard seeds, channa dal and peanuts. When it roast, add red chili, curry leaves and asafetida. Mix well.

13. Add this tadka to the tamarind rice.  

*Tadka  peanuts and channa dal gives crunchy taste.