Tamarind Rice Special
Main Course Rice: Puliyôdarai
6. mustard seeds
7. bengal gram
8. black gram (split)
9. curry leaves
10. green coriander
13. salt to taste
Ingredients to be powdered
Roast all these ingredients in two spoons of oil. Roast in medium heat
for about 10 minutes. If properly roasted the chillies turn crisp and the
other ingredients change colour. Keep aside the roasted ingredients to cool
and then grind to a fine powder. Now the podi is ready to add to
3. bengal gram
4. black gram
7. cinnamon a one inch piece
8. asafoetida (hing) a one inch piece
Cook the rice in a pressure cooker with less water. If properly cooked
the rice should not look like a paste and the granules should stand
separate. Basmati rice is usually used for Puliyôdarai. However, other rice
varieties can also be used. Take a big vessel and spread the cooked rice.
Add a teaspoon of turmeric powder and a tablespoon of oil. Keep it aside to
Soak the tamarind in a bowl of warm water for 3 minutes. Squeeze the
tamarind, take the essence and boil it in a pan. Initially the
essence will have a lot of water content because water is poured on
tamarind two or three times to get the essence. Allow the tamarind essence
to boil till it looses its water content and turns into a thick paste. Add
about 5 gm of jaggery when the tamarind essence is boiling. After it
becomes a thick paste remove it from the fire and keep it aside to cool.
Prepare the powder or the ‘podi’ and keep it ready to mix with the rice.
By now the rice must have become cool and it is ready to be
mixed with the other ingredients. The powder and tamarind paste should not
be mixed with the rice when it is hot.
Prepare for seasoning. In a pan heat two spoonfulls of oil and put some
mustard seeds and two red chillies in it. After the mustard seeds crackle
and pop up and after you get a delightful smell add a spoonful of bengal
gram (split) and a spoonful of black gram (split). Add a pinch of asafoetida
(hing). Finally add the curry leaves. Take it out of the fire and pour it
on the rice along with the oil. Now add the powder that you have specially
made, the tamarind paste and salt to your taste. You can add less or more
powder according to how spicy you want the rice to be. Similarly, you can
add less or more tamarind paste according to how sour you want the rice to
be. Mix the rice and these ingredients gently and carefully without mashing
the rice. Roast the groundnuts in oil and spread it on the rice. Decorate
the rice with grated copra, chopped coriander leaves and curry leaves.
Leave it aside for 30 mts.
Now the powerful rice preparation, Puliyôdarai, is ready to serve.
The Puliyôdarai tastes still better the next day as it has more time to
absorb the flavour of the ‘Puliyodara Podi’ and the tamarind essence.