Puliyodarai

Puliyodarai is also called tamarind rice and is an offering to gods in every perumal temples. Iyengar puliyodarai is considered to be the authentic puliyodarai. The temple style of preparing this rice is slightly different from the one that is prepared at home.

Ingredients:
Cooked white rice - 2 cups
Puliyodarai paste - 2tsps
Puliyodarai powder - 3tsps
Sesame oil -4tbls
Roasted peanuts - 3tbls (optional)


For puliyodarai paste:

Tamarind pulp -1/2 cup
Brown sugar -3 tlbs
Asafoetida -1tsp
Turmeric powder -1tsp
Green chillies -3 to 4
Red chillies -2(broken into two)
Mustard seeds - 2tsps
Black gram -2tsps
Curry leaves - few
Salt and oil -as required

Method:
Heat the mustard seeds with little oil in a frying pan. When it crackles add the black gram and fry till it turns brown. Then add the asafoetida powder, turmeric powder, green chillies, red chillies and curry leaves. Stir for few seconds. Then add the tamarind pulp, brown sugar and salt. Bring it to a boil and allow it to thicken. 

Note: Half cup of tamarind pulp can be extracted from one lemon sized tamarind.

For Puliyodarai powder:
Split chickpea -1tsp
Coriander seeds - 1/4 cup
Fenugreek seeds -2tsps
Sesame seeds -2tsps
Aniseed -1/2tsp
Red chillies -4to5

Toast everything separately without using oil. Cool and pulverise in a blender to a smooth powder.


To make puliyodarai:

Spread the cooked rice in a plate. Add the puliyodarai paste, puliyodarai powder and the sesame oil. Mix everything thoroughly. Garnish with peanuts.