Thursday, 3 March 2011

Puliyodarai - (Puli saadam) - Tamarind rice

When I say puliyodarai or puli saadam, a traditional Iyengar speciality, the first thought that hits my mind is the puliyodarai that is given as prasadham in Parthasarathy temple and Mylai Kabaleeshwar temple in Chennai. People in the South, know for sure that we get the best puliyodarai in a perumal temple. The following recipe is my mother’s version, which is slightly different from the regular puliyodarai.



Ingredients - I
Roast and powder
1. Bengal gram - 1tsp
2. Tuar dal - 1tsp
3. Urad dal - 1tsp
4. Red chilly - 2 or 4
5. Coriander seeds - 1tsp or 2tsp
6. Raw rice - 1/4tsp
7. Curry leaves - 5
8. Fenugreek - 1/4tsp
9. Black sesame seeds - 1/2 to 1tsp


For tempering - II
1. Gingely oil - 3tbsp
2. Mustard + urad dal - 1/2tsp
3. Fenugreek - 1/2tsp
4. Bengal gram - 1tsp
5. Curry leaves - 5
6. Turmeric powder - 1/2tsp
7. Asafoetida - 1/4tsp
8. Red chilly - 1


 Ingredients - III
Raw rice - 100 gm s
Tamarind - small lemon sized ball soaked in 300 ml water and strained
Jaggery - 1/2tsp
white Channa - 1/2cup


Method
1. Cook rice with a few drops of gingely oil, spread it on a wide plate and let it cool.
2. Soak, dry channa for 8 hours in water and cook with salt and keep aside.
3. In a few drops of oil roast the given ingredients and grind to a fine powder.
4. Heat oil in a pan, add mustard + urad dal, bengal gram, fenugreek seeds, curry leaves, split red chilly and when they begin to change colour, add asafoetida. Add in the tamarind water.
5. Add turmeric powder, salt and let it boil for two minutes.
6. Add the powder, mix well and on low heat, continue to cook until the oil surfaces.
7. Add the jaggery, mix well remove from heat.
8. Add this mixture to the cooked rice and mix well.
9. Mix in cooked channa and serve with pappadam.

Suggestions
1. The given quantity will serve 2, and the spice level of the rice will be low.
2. As I have mentioned use 4 red chillies and 2 tsp of coriander seeds for a spicy rice if desired.

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Hiya all,
Finally on this day of october the 1st, 2012, I have decided to include the comment form, after a long gap of two years. But, I am going to be a bit selfish here and keep all those nice and lovely things that is said for me and only me to cherish and will be sharing any queries that requires clarifications and your experience about the food if you have tried my recipes. So, drop in a word if you have anything to say and thanks a lot for stopping by.
"Have a nice day"

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