Puliyodarai

Puliyodarai, also known as tamarind rice, is a popular South Indian rice dish that originates from Tamil Nadu. It's a staple offering in many South Indian temples and a favorite during festivals and special occasions. The tangy and spicy flavor of tamarind, combined with the aromatic spices, makes Puliyodarai a unique and delectable delicacy. Over time, this iconic dish has spread across various South Indian states, with each region adding its own twist to the dish. Historically, Puliyodarai has been prepared as a convenient travel food due to its longer shelf life and ability to be enjoyed cold.

Ingredients

• Cooked rice - 2 cups
• Tamarind - lemon-sized ball
• Mustard seeds - 1 teaspoon
• Urad Dal - 1 tablespoon
• Chana Dal - 1 tablespoon
• Dry red chillies - 4-5
• Curry leaves - A sprig
• Peanuts - 2 tablespoons
• Asafoetida - A pinch
• Turmeric powder - 1/2 teaspoon
• Salt - To taste
• Oil - 3 tablespoons
• Jaggery - A small piece (optional)
• Fenugreek seeds - 1/2 teaspoon

Preparation

Step 1: Prepare the Tamarind Extract

Soak the tamarind in warm water for about 20 minutes to soften it. Once softened, squeeze and extract the pulp by straining it through a sieve into a bowl. Set this aside for the later part of the preparation.

Step 2: Cook the Rice

To prepare the base for Puliyodarai, cook 2 cups of cooked rice and allow it to cool completely. Ideally, the rice should be non-sticky and separate grains to absorb the flavors well.

Step 3: Roast and Grind the Spices

In a small pan, dry roast 1/2 teaspoon of fenugreek seeds and a few dry red chillies until aromatic. After cooling, grind them into a fine powder and keep it aside.

Cooking Process

Step 1: Prepare the Tamarind Sauce

Heat 3 tablespoons of oil in a pan. Add 1 teaspoon of mustard seeds and allow them to splutter. Then, add 1 tablespoon each of urad dal and chana dal and sauté until golden brown. Add the prepared tamarind extract to the pan along with a pinch of asafoetida, 1/2 teaspoon of turmeric powder, salt to taste, and a small piece of optional jaggery. Bring this mixture to a boil and let it simmer until the oil separates and the sauce thickens.

Step 2: Temper the Rice

In another large pan or bowl, mix the cooled cooked rice with the tamarind sauce, ensuring the rice is well coated. In a tadka pan, heat 1 tablespoon of oil, add a few curry leaves, more dry red chillies, and 2 tablespoons of peanuts. Sauté until the peanuts are roasted. Pour this tempering over the mixed rice and combine well.

Step 3: Mix the Spice Powder

Finally, add the ground spice mix of fenugreek seeds and dry red chillies into the tamarind rice and mix thoroughly. Adjust salt as needed.

How to Enjoy Puliyodarai

Let the Puliyodarai sit for around 30 minutes to an hour for the flavors to meld together. Serve it at room temperature or slightly warm. Traditionally, Puliyodarai is accompanied by crispy papad or vadams. Enjoy it as a satisfying meal any time of the day. An added advantage is that Puliyodarai lasts well without refrigeration for a day, making it perfect for travel.

Remember to use a cooking timer during preparation and cooking for perfect results every time!