Iyengar style puliyogare/Puliyodharai/Tamarind rice

Puliyodharai is my all time favourite. I used to cook this often. This is so tangy and yummy. This is iyengar style recipe so tastes like temple prasadam.

I used to cook big batch of pulikachal and Mel podi(spice powder) and store it in a airtight container and refrigerate it. This keeps good for a month.

Whenever you need just cook the rice and make tempering and mix altogether to get a tangy rice.

3steps to do this Puliyodharai pulikachal,Mel podi(spice powder) ,tempering.

Ingredients:

Pulikachal:

• Tamarind  1/2cup
• Mustard 1/2teaspoon
• Methi/fenugreek/vendhayam 1/2 teaspoon
• Red chilli 12
• Asafoetida/hing/perungaya podi 1teaspoon
• Turmeric powder 1teaspoon
• Curry leaves few springs
• Salt to taste
• Sesame oil/gingelly oil/nallaennai 1/2cup

Mel podi/spice powder:

• Red chilli 5
• Pepper 1teaspoon
• Coriander seeds/dhaniya 4tablespoon
• Methi/fenugreek seeds/vendhayam 1/4teaspoon

Tempering:

• Channa dal as needed
• Urad dal as needed
• Peanuts as needed
• Red chilli 3
• Oil 1tablespoon

• Cooked rice as needed

Method:

Soak tamarind in lukewarm for 5minutes and extract it's pulp and set aside.

Dry roast the ingredients given under Mel podi. Allow it to cool and powder it.

Heat oil in a kadai. Add in mustard,fenugreek, red chilli,curry leaves. Saute it for few minutes.
Add in asafoedita,turmeric powder.
Add in tamarind pulp. Mix it well till it becomes thick paste.

Now heat oil in pan and add in all ingredients listed under tempering. Saute it for 2minutes.

Take cooked rice,add in tempering. Mix it well. Sprinkle Mel podi over the rice mix it well. Pour required pulikachal and mix it well taste it and adjust pulikachal and Mel podi.

Notes:

• Original recipe calls for raw rice/pacharisi but I used normal ponni rice.
• Rice should not be mushy.
• Pulikachal and Mel podi keeps good for a month if stored properly. Means store it in airtight container and refrigerate it. Use only clean dry spoon.

Stepwise pictures:

Soak tamarind in lukewarm for 5minutes and extract it's pulp and set aside.

Dry roast the ingredients given under Mel podi. Allow it to cool.

Take this in blender.

powder it.

Heat oil in a kadai.

Add in mustard,fenugreek, red chilli,curry leaves.

Saute it for few minutes.

Add in asafoedita.

Add turmeric powder.

Mix it well.

Add in tamarind pulp.

 Add in salt.

Mix it well till it becomes thick paste and oil leaves the side.

It should be thick like this.

Now heat oil in pan and add in all ingredients listed under tempering. Saute it for 2minutes.

Take cooked rice.Add in tempering and mix it well.

Sprinkle Mel podi over the rice and mix it well.

Pour required pulikachal.

Mix it well taste it and adjust pulikachal and Mel podi to your taste buds.

Serve with any sidedish.

Stay tuned for upcoming recipes. Bye bye.