How to make Puliyodharai -

Tamarind rice.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Rice (चावल), Tamarind (इमली)

Cuisine : Karnataka

Course : Rice

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For more recipes related to Puliyodharai checkout Vegetable Hyderabadi Biryani, Jeera Rice, Handi Biryani, Bisi Bele Huliyana . You can also find more Rice recipes like Creamy Red Rice Risotto Char Dal Ni Khichdi Nasi Lamek Tomato Rice

Puliyodharai

Puliyodharai Recipe Card

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Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Puliyodharai Recipe

  • Rice 1 1/2 cups

  • Tamarind 2 lemon sized ball

  • Peanuts (raw) 1/2 cup

  • Sesame seeds (til) 1/4 cup

  • Mustard seeds 1 teaspoon

  • Whole dry red chillies 2

  • Gingelly oil 12 tablespoons

  • Turmeric powder 1/2 teaspoon

  • Rice flour 1 tablespoon

  • Curry leaves 6-8

  • Salt to taste

  • For masala

  • Split Bengal gram (chana dal) 2 tablespoons

  • Split black gram skinless (dhuli urad dal) 1 teaspoon

  • Fenugreek seeds (methi dana) 1 teaspoon

  • Whole dry red chillies 10

  • Asafoetida 1/4 teaspoon

  • Curry leaves 6-8

Method

Step 1

Wash and boil rice in lots of water till ¾th done, drain, mix in 4 tablespoons of oil and let cool.

Step 2

Soak the tamarind in warm water and extract the pulp and keep aside. Heat 2 tablespoons of oil and fry the masala ingredients.

Step 3

Cool and grind to a coarse powder. Soak the peanuts for 5 minutes and drain. Dry roast the til seeds on a tava on medium heat, cool and pound to a coarse powder.

Step 4

Heat the remaining oil in a vessel. Temper oil with mustard seeds, red chillies and curry leaves. Add the peanuts and fry for a while.

Step 5

Add the tamarind pulp and cook for a few minutes. Add the masala powder and turmeric powder and bring this to boil and continue simmering till the raw smell goes.

Step 6

Add salt and rice flour dissolved in little water. Mix well. Stir frequently till the oil floats on the top and the mixture reduces to a fairly thick consistency.

Step 7

Add the cooled rice and toss to mix well. Sprinkle the til powder and serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.