Sunday, June 26, 2016

Puliyodharai

All of the rice preparations, this is one of my favorites. It brings back childhood memories that I have never been able to place. But it always gives me a warm fuzzy feeling. The tangy flavors of tamarind with the spices makes this rice delicious. I have a version of this rice here but when I saw this post by Valli who blogs at Cooking 4 all seasons, I had to try it.


I stayed true to the recipe except I toned down the heat. It was delicious and everyone loved it. I have made this version several times and it will be my go to version in the future.

You will need
For the spice powder
1/2 tsp oil
1 tbsp. urad dal
2 tbsp. channa dal
1 dry red chili pepper
1 tsp. black pepper, whole
1/2 tsp. fenugreek seeds
1/2 tsp. cumin seeds

For the tamarind paste
2 tsp. oil
1 tsp. urad dal
1 tsp. mustard seeds
1/2 tsp. cumin seeds
1 red chili pepper
1 tsp. channa dal
1/4 tsp. fenugreek seeds
1/4 tsp. asafoetida
3-4 curry leaves
handful of cashews
2 tsp. peanuts
1 tbsp. tamarind extract
1/2 tsp. turmeric powder
salt to taste

For the rice
2 cups brown rice
2 tsp. fresh ground black pepper
1 tbsp. oil

Wash the rice and drain the water. Keep aside for 15 minutes. Add 4 cups of water to the rice and bring to a boil. Cover and lower the heat to medium. Cook for about 15 minutes or until the water has evaporated and the rice is cooked through. Turn off the heat.

While the rice is cooking heat another pan for the spice powder. Add the oil and roast the ingredients for the spice powder. Turn off the heat and spices cool. Grind to a fine powder and keep aside until needed.

Next prepare the tamarind paste. Heat the oil in a pan. Add the remaining ingredients except the last three on the list. When they sizzle add the tamarind extract, 1 cup of water, the turmeric powder and salt. Bring to a boil and lower the heat. Allow the mixture to thicken. Turn off the heat and allow it to cool.




To put it all together, add fresh ground black pepper, oil and the tamarind paste to the cooked rice.








Enjoy!













This is my entry for week four, day three of BM #65 for the theme Bookmarked. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#65.

6 comments:

  1. Puliyodharai has been on my to-do list since forever. Your version of Valli's recipe looks inviting. Time to try it out soon.

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  2. All time classic rice dish. LOVE it any time any day.

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  3. Now I am drooling over that bowl..tangy tamarind rice looks delicious and so interesting.

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  4. Lipsmacking puliyodharai, seriously my mouth is watering here.

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  5. Thanks for trying..glad you liked it..looks so nicely done!

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  6. There are so many variations to this classic dish. Love it any time

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