PULIYODHARAI RICE

Tamarind flavoured, tempered rice preparation of South India

Rice 1½ cups
Tamarind (lemon-sized
balls)
2 nos.
Peanuts (raw) ½ cup
White Til ¼ cup
Mustard seeds 1 tsp.
Whole Red Chillies 2 nos.
Gingelly oil 12 tbsps.
Turmeric powder ½ tsp.
Rice flour 1 tbsp.
Curry leaves 6-8
Salt to taste
Masala
Chana dal 2 tbsp.
Urad dal 1 tbsp.
Methi seeds 1 tsp.
Whole Red Chillies 10 nos.
Asafoetida ¼ tsp.
Curry leaves 6-8 nos.
1.Wash and boil rice in lots of water till ¾th done, drain, mix in 4 tablespoons of
oil and let cool.
2.Soak the tamarind in warm water and extract the pulp and keep aside.
3.Heat 2 tablespoons of oil and fry the masala ingredients. Cool and grind to a
coarse powder.
4.Soak the peanuts for 5 minutes and drain. Dry roast the til seeds on a tava on
medium heat, cool and pound to a coarse powder.
5.Heat the remaining oil in a vessel. Temper oil with mustard seeds, red chillies
and curry leaves. Add the peanuts and fry for a while.
6.Add the tamarind pulp and cook for a few minutes. Add the masala powder and
turmeric powder and bring this to boil and continue simmering till the raw smell
goes.
7.Add salt and rice flour dissolved in little water. Mix well.
8.Stir frequently till the oil floats on the top and the mixture reduces to a fairly
thick consistency.
9.Add the cooled rice and toss to mix well. Sprinkle the til powder and serve
immediately.