Puliyotharai/Tamarind rice

5:55 PM Chandra Karthikeyan 0 Comments

Ingredients:

• Tamarind - 150gm
• Mustard seeds - 1 tsp
• Sesame oil - 1/2 cup
• Channa dal - 5 tsp
• Red chilli - 5
• Curry leaves - 3 tsp
• Asafoetida - 1 tsp
• Groundnuts - 1 cup
• Salt as required
• Cooked rice - 2 cups (cook rice with required salt)

Dry roast and Grind

• Red chilli - 20
• Channa dal - 5 tsp
• Curry leaves - 3 tsp
• Fenugreek seeds- 2 tsp

Method:

• Soak tamarind in 2 cups of water for 2 hours. Grind this tamarind along with soaked water into thick paste. Filter this paste to remove any tamarind seeds.
• Grind the dry roasted item and keep it aside.
• In a pan, add the tamarind water, when it starts boiling add the ground paste. Cook this in medium flame for 20 to 25 minutes until the tamarind paste thicken.
• Now in another pan, add oil, then mustard seeds, when it starts spluttering, add curry leaves, channa dal, red chilli, groundnuts, and asafoetida.
• Add this seasoning to the thick tamarind paste and store this puliyotharai in airtight container.
• Take required tamarind paste and mix it with cooked rice.
• Serve this rice with appalam or vathal.