Puliyodharai rice is an authentic & a traditional favourite among South Indians. It is a tangy rice speckled with various spices, lentils, nuts and aromatic curry leaves.
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#puliyodharai #pulihora #prasadamrecipe
🌺Ingredients🌺
For the spice Powder:
1 tbsp Oil
15 Dry Red Chillies
½ Cup Chana Dal
¼ Cup Urad Dal
½ tsp Fenugreek Seeds
½ Cup Coriander Seeds
½ tsp Asafoetida
Handful of Curry Leaves
For the Tamarind paste:
¼ Cup Chana Dal Soaked in hot water for 10 minutes
3 Cups Thick Tamarind Juice Extracted from 150 grams Tamarind
8 Green Chillies Slit in half
1 tbsp Oil
½ tsp Turmeric Powder
2 tsp Salt Adjust to your taste
2 tsp Jaggery/Sugar
All of the Spice powder prepared above
For the seasoning:
4 tbsp Oil
¼ tsp Fenugreek Seeds
1 tsp Mustard Seeds
2 tbsp Chana Dal
1 tbsp Urad Dal
5 Dry Red Chillies
10 Cashew Nuts
½ Cup Peanuts
½ tsp Asafoetida
Handful of Curry Leaves
For the Tamarind rice:
2 Cups Cooked Rice Sona Masoori rice
1 tbsp Oil
½ tsp Turmeric Powder
2 to 3 tbsp of the above prepared tamarind paste
Salt only if necessary check after mixing the paste & add
🌺My Tips🌺
👉 You can adjust spice levels with the tamarind paste or you can reduce or increase dry red chillies in the spice powder preparation or green chillies in the tamarind paste preparation.
👉 The tamarind paste can be stored for 3 to 4 weeks in the refrigerator and used when required. You can store even longer by increasing the quantity of oil.
👉 You can prepare the seasoning for the whole paste or in small quantities as and when you make the tamarind rice. The seasoning quantity given above is for the whole paste.
👉 It takes at least 30 minutes for the rice to imbibe all the flavours after combining with the mixture. Give that time before serving.
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