Puliyodharai Recipe
Vegan Tamarind Rice is tangy, sour and slightly spicy and delicious. Puliyodharai or Puliyogare is easy to make and has for ages served as travel food. You will love it, try it!
Servings: 5 servings
Calories: 380kcal
Equipment
- A container with a lid
Ingredients
Spice Powder:
- 4 teaspoon urad dal black gram lentil
- 4 teaspoon Chana dal
Bengal gram lentil
- 1 teaspoon fenugreek seed
- 1 teaspoon white sesame seed
- 2 tablespoon coriander seed
- 5 dried red chillies
For the tempering:
- 6 tablespoon oil
- 1 teaspoon Mustard seeds
- 3-4 dried red chillies
- ½ teaspoon Asafoetida Powder
- curry leaves a spring
- 1 teaspoon turmeric powder
- ¼ cup peanuts roasted
- 1 cup tamarind pulp
For the Rice:
- 1 cup rice
- 2 teaspoon sesame seed oil optional
- salt as needed
Instructions
Spice Powder:
- Dry roast, on low flame the split bengal gram lentil till golden brown. Transfer to a plate.
- Dry roast, on low flame the split black gram lentil till golden. Add to the plate in which you added the bengal gram.
- Dry roast on low flame the fenugreek seeds, coriander seeds and red chillies until you get a nice aroma. Transfer to the plate of the lentils.
- Dry roast on low flame sesame seeds. The care as these splutter. Cool with the rest of the spices.
- Grind together to a fine powder this is our masala powder for puliyodharai.
- You can transfer this powder to a glass jar and set aside. You can save this for a rainy day or when you are in no mood to cook. Will stay good for about 6 months.
To make the Tamarind Concentrate:
- Soak the tamarind in water and extract a thick pulp. Set aside keep the pulp and discard the tamarind.
- Heat oil in a wok and make a tempering of mustard, asafoetida, split black lentil, red chillies and curry leaves,.
- Add the peanuts and fry till the nuts are golden brown,.
- Add the tamarind pulp and mix well.
- Add the dry spice powder and mix well.
- Add the turmeric powder as the mixture thickens add salt and mix well.
- Add red chilli powder if you need a little spicy mix. Cook till the oil oozes out.
- Let the mix cool a little then transfer to a container. Cool the mix before you close the lid.
- This spice mix stay good for about 20 days outside the fridge if you cook it well and in a lot more oil.
To make the Puliyogare:
- Cook the rice either in open pan or in the cooker. Even leftover rice is fine the only thing is the rice should nor be mushy. Each grain should be separate. Spread the cooked rice and cool it.
- Meanwhile mix a little plain rice with the tamarind concentrate. I did this in my wok where I cooked the concentrate.
- Add some sesame oil and mix with your hand. Remove all the goodness off the wok.
- Add a little of the mix if it feels dry or rice if it is too wet.
- Check the salt add some if required mix well. You can also mix some chilli powder if you wish. I did not.
- Serve with papad.
Nutrition
Serving: 1cup | Calories: 380kcal