• Preeth C.Vijay

Pulioyodharai/ Pulioyogare

Think Travel, Think Puliyodharai. I remember my mom packing puliyodharai aka Tamarind rice every time we plan for a long trip. Puliyodharai is a variety rice made from tamarind extract tempered with aromatic spices and powders, and gets loaded with sesame oil.

This tangy variety rice with its mild yellow color stays good for around 2 days when you travel long distance. The Puliyodharai paste can be stored in refrigerator for up to a week and it works like a magic on busy weekdays.

Boiled Egg, vada, thuvayal or even some fryums is all you need to devour this good old traditional variety rice.


For the Spice Powder

Coriander seeds 3 teaspoon

Fenugreek seeds 2 teaspoon

White sesame seeds 2 teaspoon

For Pulikaichal (tamarind paste)

Sesame oil 1/4 cup

Mustard seeds 2 teaspoon

Chana dal 1 teaspoon

Dry Red chilli 15

Asafoetida 2 teaspoon

Turmeric powder 1 teaspoon

Curry leaves 2 sprigs

Peanuts 1 handful

Salt as needed

Jaggery 1 teaspoon

Tamarind one big gooseberry sized

Cooked rice as needed

How to Start?

Dry roast all the ingredients listed under spice powder, until the sesame seed splutters and fenugreek changes into slight brown colour. Allow it to cool and grind it into a fine powder.

Soak tamarind in three cups of hot water. Squeeze the tamarind to extract the pulp. Strain the pulp and discard the seeds and the fibre.

Heat sesame oil in a kadai. Add in the mustard seeds. Once the mustard seeds splutter, add peanuts and fry until it gets crisp. Now add dry red chillies, curry leaves, asafoetida, turmeric powder and chana dal. Fry it for 30 seconds. Add in the tamarind extract / pulp. Add salt as needed. Now cover the pan with a lid and in a medium flame allow the tamarind mixture to get cooked. Once it gets slightly thickened, simmer it and add the ground spice powder. Let it ooze out the oil. Now the pulikaichal is ready to be mixed with rice.

Take one cup of cooked rice and mix two tablespoons of the cooked puliyodharai mixture . Check for salt. Add more of the pulikaichal if you love your pulioyodharai to be on a more tangier version.

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