Preparation time - 5 minutes
Cooking time - 20 minutes
Tamarind rice is a kind of mixed rice which is very popular in south India. It is one of the favorite prasadhams of Lord vishnu. It is also known as Puliyodarai. It is very tangy.
Mustard seeds - 1/2 tsp
Ground nut - 2 tbsp
Curry leaves - 1 sprig
Channa dal - 1/2 tsp
Urad dal - 1 tsp
Red chillies - 10-12
Hing powder - 1/3 tsp
Turmeric powder - 1/2 tsp
Jaggery / Brown sugar - 1 tsp
Home made puliyodarai powder - 1 1/2 tbsp
Tamarind juice - 1 cup
Water - 1/2 to 3/4 cup
Boiled rice - 1 medium size bowl
Sesame oil - 3 or 4 tbsp + 2 tsp
Salt - as required
To prepare tamarind paste :
- Heat oil in a pan and add mustard seeds. Once it splutters, fry ground nuts for 6 to 7 seconds in a medium flame.
- Add hing powder, curry leaves and channa dal, fry for 5 seconds. Add urad dal and red chillies. Fry for half a minute. Add turmeric powder and fry for 5 seconds.
- Add tamarind juice, water and salt into the seasoning. Allow it to boil for 5 minutes in a high flame or until the raw taste goes from tamarind water.
- Mix home-made puliyodarai powder with 1 1/2 tbsp of water and add to the boiling tamarind water mixture.
- It will be thicker within 15 minutes. Don't forget to stir frequently. Add jaggery to the tamarind paste before 5 minutes to switch off the stove and mix thoroughly.
- Puliyodarai or tamarind paste is ready.
For mix rice with paste
- Add sesame oil to the boiled rice and mix gently.
- Add enough paste to the rice and mix thoroughly, but gently.
- Make sure it should not be sticky.
- Pulisadham is ready. Serve it with coconut thuvayal which is the best combination.
- Boiled rice should not be hot.
- Don't burn any ingredients while seasoning. It will affect the taste.
- While thickening the paste, stir often. Otherwise, it will be burn in the bottom and spoil the whole food.