Puliyodarai (South Indian Tamarind Rice)
Puliyodarai, is a speciality of the South Indian coastal state of Tamil Nadu. Also see Cookbook:Pulihora.
Source and licence
"Puliyodarai (South Indian Tamarind Rice)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Puliyodarai_(South_Indian_Tamarind_Rice), revision 4615204), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Puliyodarai_(South_Indian_Tamarind_Rice)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4615204
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 tbsp split peas
- 1 tbsp coriander seeds
- ½ tsp fenugreek seeds
- 2–3 dry red chillies
- 4 cups cooked white rice
- Vegetable oil
- 2 tsp mustard seeds
- 3 tbsp gingely (sesame) oil ("Til" oil in Hindi, "Nallennai" in Tamil)
- 2 tbsp split peas
- 2 tbsp groundnuts (peanuts)
- ½ tsp asafoetida (heengh in Hindi, perungayum in Tamil)
- 3–4 dry red chillies
- 4–5 curry leaves
- 1.5 tbsp tamarind concentrate
- 1 tsp turmeric powder
- ¾ tbsp salt
Method
- Dry roast all ingredients in a pan without oil until deep brown.
- Grind to a fine powder after the mix cools down.
- Heat the oil in a pan.
- Add groundnuts and split-peas, and fry until golden brown.
- Add mustard seeds, asafoetida and red-chillies (broken into pieces). Wait until the mustard seeds splutter, then remove pan from stove.
- Mix rice, salt, turmeric powder and tamarind concentrate. Add a little oil to the raw rice before cooking it. This gives it a better texture.
- Add the garnishing powder and curry leaves and mix well.