PULI SATHAM / PULIODHARAI / PULIOGARE /TAMARIND RICE RECIPE ( WITH PULIKAAICHAL/TAMARIND RICE MIX RECIPE)

Puliyodarai/Pulisatham/Tamarind rice is one of the most popular rice in south India. Also it is favourite for most of the people. Pulisatham/Tamarind rice is nothing but the rice is mixed with the spiced, flavourful tangy tamarind gravy.

Everyone have their own method of preparing this puliyodarai. In our house we usually prepare a freash spice powder to make the pulikaaichal/Tamarind gravy. I know some people will not add the spice powder and prepare the pulikaaichal instantly.

In tamilnadu, this puliodarai will be the given in most of the temples during festival season. In my place too, in our vinayaga temple and maariamman temple during festival days this puliodarai will be served as prasaatham along with sakkarai pongal and curd rice.

This puliodarai is also one of the factors that keep these temple festivals always close to my heartJ.

Ok now coming to the recipe.

RECIPE CARD:

PULIODARAI/PULISATHAM(TAMARIND RICE) SOAKING TIME:- |PREPARATION TIME:15 Min | COOKING TIME: 30 Min AUTHOR: KUZHALIS SAMAIYALARAI RECIPE TYPE: MAIN CUISINE: SOUTH INDIAN  SERVES: 4 PERSONS Puliyodarai/Pulisatham/Tamarind rice is one of the most popular rice in south India. Also it is favourite for most of the people. Pulisatham/Tamarind rice is nothing but the rice is mixed with the spiced, flavourful tangy tamarind gravy. INGREDIENTS: 1 cup cooked rice 2 tablespoon sesame oil To Make The Tamarind Rice Mix/Pulikaaichal 1 big lemon sized Tamarind 6 or 7 Red chillies 2 teaspoon Turmeric powder Salt to taste Water as required To Grind: 10-12 Red chillies 1 tablespoon coriander seeds 1 tablespoon channa dhal ½ teaspoon fenugreek seeds ½ tablespoon sesame seeds To Temper: 3 tablespoon Sesame oil 3 to 5 Red chillies 1 teaspoon mustard seeds 2 tablespoon channa dhal 1 ½ tablespoon urad dhal 1 teaspoon asafetida PREPARATION: Dry roast the red chillies and other ingredients given in ‘To grind’ list. Then let them cool down and then grind into fine powder and set aside. Soak the tamarind in hot water and extract the juice. METHOD: In a pan add the oil and let it heat. Then add the mustard seeds and let it splutter. Then add the broken red chillies and then add asafetida. Sauté . Then add the channa dhal and urad dhal and let them fry. Then add the curry leaves and sauté. Then add the tamarind juice and salt. Let it boil till raw smell goes off. It will take around 5 to 7 minutes. Then add the ground spice powder and stir well without lumps. Allow it to boil till the gravy thickens and the oil separates. Finally add the roasted peanuts and mix well.  Now puli kaaichal is ready. You can store this in refidgerator for 2 to 3 weeks, In a mixing bowl take the rice and add sesame oil and mix well. Then let the rice to cool completely. Add the prepared pulikaaichal(tamarind puliodarai mix) and mix well. Serve with any thugaiyal or simple papad or chips. VARIATIONS: While roasting you can add ½ teaspoon of pepper and cumin seeds too for extra flavor. Also can add 1 tablespoon of roasted peanuts also while grinding. While roasting, you can add 4 or 5 curry leaves and grind along with other spices. It wll give little different flavor to the rice. Adding peanuts at the end will keep the peanuts crunchier. Else you can add while mixing with the rice. Also you can add a tablespoon of roasted channa dhal while mixing the pulikaaichal wth rice to get crunchier dhals while eating. NOTES: For puliodarai sesame oil will give nice taste and flavor. But you can use any oil as per your wish. While roasting for spice powder you can add a teaspoon of oil to make it faster. While extracting the tamarind juice use less water, because if tamarind extract is thick then the cooking time will be less. You can add sesame seeds with skin to get dark color. Adding sesame oil while cooling down the rice is to make the rice non sticky. Don't mix the prepared pulikaaichal with hot rice, it make the rice mushy some times. Pulisatham will tastes great after 2 or 3 hours of preparation.

VIDEO RECIPE:

STEP BY STEP PHOTOS:

Dry roast the red chillies and other ingredients given in ‘To grind’ list.

Then let them cool down and then grind into fine powder and set aside.

In a pan add the oil and let it heat. Then add the mustard seeds and let it splutter.

Then add the broken red chillies and then add asafetida. Sauté .

Then add the channa dhal and urad dhal and let them fry.

Then add the curry leaves and sauté. Then add the tamarind juice and salt. Let it boil till raw smell goes off. It will take around 5 to 7 minutes.

Then add the ground spice powder and stir well without lumps.

Allow it to boil till the gravy thickens and the oil separates.

Finally add the roasted peanuts and mix well. 

Now puli kaaichal is ready. You can store this in refidgerator for 2 to 3 weeks.

In a mixing bowl take the rice and add sesame oil and mix well. Then let the rice to cool completely.

Add the prepared pulikaaichal(tamarind puliodarai mix) and mix well.

Serve with any thugaiyal or simple papad or chips.

Do try this recipe and please don’t forget to give your feedback in comments.

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