Puliyodharai

Pulihora, also known as Pulisoru, Pulinchoru, Puliyogare, Puliyodarai, Ambad Baath, Kokum Rice, or simply Tamarind Rice, is a common and traditional rice preparation in the South Indian states of Tamil Nadu , Andhra Pradesh, Telangana, Karnataka, Kerala .

History

Puli means 'tangy' or 'sour' in South Indian languages, referring to the characterizing use of kokum or tamarind as one of the main ingredients.

The Persians called it 'thamaar - e - Hind'; the Indian date. And it was used widely during the Mughal era. The origin of Puliyogare recipe is closely associated to the Iyengar community of South India. Although the dish is popularly known as a specialty of the Iyengar community, South Indian Sri Vaishnava temples serve the best dish in the whole country.

Summarised Preparation

To a bowl add 1/4 cup tamarind add 1 and 1/2 cups water.Crush it well. The tamarind should be crushed well as you can see.Tamarind extract is ready. Set aside.

To a kadai add 1/2 teaspoon gingelly oil heat it. Then add 1 tablespoon urad dal, 1 and 1/2 tablespoon chana dal, 1 tablespoon coriander seeds, 2 red chillies, 1/2 teaspoon methi seeds and 1 tablespoon sesame seeds. I used my kalchatti – stone cookware here.Roast it in low flame until golden brown.Transfer to a mixer jar cool down.Then grind it to a slightly coarse powder as you can see.

To the same kadai add 3 tablespoon gingelly oil and heat it. Now add a fistful of peanuts. Fry for a minute.Add 1 teaspoon mustard seeds let it splutter.Then add 1/2 teaspoon urad dal, 1 tablespoon chana dal,1 red chilli, few curry leaves and 1/4 teaspoon hing.Give a quick mix add 1/4 teaspoon turmeric powder, salt to taste give a mix and fry until dal is roasted.

Add prepared tamarind extract to strainer press well to extract pulp completely. Press and crush well while straining. Discard the remains.Give a quick mix. Let it boil.Let it boil and reduce. Stir in between. It takes time so keep an eye.

Water slowly starts reducing and the mixture becomes thick. The mixture has become thick and oil has started to separate at the edges, this is the right consistency.

The mixture has become thick and oil has started to separate at the edges. this is the right consistency. Give a quick mix and switch off.

Pulikaichal is ready. Cool down for a while. Now add 2 teaspoon of gingelly oil to 3 cups of cooked rice. Mix it well. Now add prepared pulikaichal to rice. Then add roasted powder to it. Mix it well.

Kovil Puliyodharai is ready. Scoop using a deep curved ladle.

Serve in banana leaf – This is how they serve in temples.

Perfect Puliyodharai is ready!

Ingredients

• 4-piece Chili pepper, dried red

• 1 Fistful peanuts

• 1/4 tsp Hing

• 1 generous pinch Hing

• 3 tbsp Peanuts

• 3 Red chilies, small

• 1/4 cup Tamarind

• 1/4 cup Tamarind, tightly packed Condiments

• 1 tsp Jaggery / jaggery syrup

• 5 cups Rice, cooked

• 1 tbsp Coriander seeds

• 3/4 tsp Fenugreek

• 1 1/2 tsp Mustard seed

• 2 Spoon Salt

• 1 tbsp Sesame seeds

• 1/2 tsp Turmeric, powder

• 3 1/4 tbsp Gingelly vegetable oil

• 3 tsp Oil

• 6 Curry, leaves

• 1 1/2 cups Water

• 1 Water

• 1 and 1/2 tablespoon Channa dal

• 1 teaspoon powdered jaggery

• 1/2 teaspoon urad dal