Tamarind rice/how to make puliyodharai/புளியோதரை செய்வது எப்படி/புளிசாதம் செய்முறை

First, we will make a spice powder.

We will be dry roasting the ingredients one by one separately.
# Dry roast coriander seeds on medium flame till the seeds slightly changes in colour and one or two seeds splutter. Remove to a plate and set aside to cool.
# Dry roast channa dal & urad dal on medium flame till the seeds slightly changes in colour and becomes light brown. Remove to a plate and set aside to cool.
# Dry roast methi seeds black pepper and dry red chillies on medium flame till the the methi seeds turn golden and one or two seeds splutter. Remove to a plate and set aside to cool.

The spices are roasted and ready

Once the spices are cool, grind it in a mixie to a powder. Set aside.

Soak a big lemon size tamarind in two cups of water for 30 minutes. Squeeze the tamarind to extract the pulp. Strain the pulp and discard the seeds and the fibre. Set aside.

Heat sesame oil (gingely oil – nalla ennai) in a pan until hot. Gingely Oil is the traditional oil used for the preparation of puliyodharai. Do not use any other oil. The flavour of gingely oil is very important for puliyodharai.
Add in the mustard seeds. Let the mustard seeds splutter. Add dry red chillies and chana dal. Roast till the chana dal is golden. Add in the tamarind extract / pulp.

Add in the hing (perungayam – asafoetida),turmeric powder and curry leaves. Let it simmer on a low flame.
add peanuts are nicely roasted.add it to the tamarind mixture simmering on the pan.

Add in the salt Cover the pan with a lid and simmer the tamarind mixture on a low flame for 20 minutes. Saute once in a while to avoid the mixture from burning at the bottom. After 20 minutes, the mixture would have reduced and thickened and the gingely oil would have separated and can be visibly seen on the sides of the pan. The tamarind mixture is ready.

Switch off the flame and . Tamarind paste mix – pulikaachal is ready.

Let the mixture completely cool down. Bottle it in glass jar and store it and use it as required. The pulikaachal paste can be stored in the refrigerator for up to a month.

We will be using cooked rice and will be mixing it with pulikaachal.

Cook 1 cup (250 ml) of rice with 2 cups of water and cook it to firm texture. Allow it to cool completely. Once the rice is cool, Mix half a cup of prepared tamarind paste – pulikaachal and 1/4 teaspoon of salt. Mix well to combine. The best way to combine the rice and the pulikaachal is to use your hands. As the pulikaachal is thick, a spatula does not do a good job.

Do not consume the tamarind rice immediately. The flavour develops after an hour. Enjoy with papad or appalam.

how to make puliyodharai,புளியோதரை செய்வது எப்படி