India / Side
Puliyodarai (South Indian Tamarind Rice)
Puliyodarai, is a speciality of the South Indian coastal state of Tamil Nadu. Also see Cookbook:Pulihora.
Ingredients
- split peas1 tbsp
- coriander seeds1 tbsp
- fenugreek seeds1/2 tsp
- dried red chillies2–3
- cooked white rice, 炊いた白米4 cup
- vegetable oil
- mustard seeds2 tsp
- gingely (sesame) oil, ヒンディー語でTil oil、タミル語でNallennai3 tbsp
- split peas2 tbsp
- peanuts2 tbsp
- asafoetida, ヒンディー語でheengh、タミル語でperungayum1/2 tsp
- dried red chillies3–4
- curry leaves4–5 leaf
- tamarind concentrate1.5 tbsp
- turmeric powder1 tsp
- salt3/4 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Dry roast all ingredients in a pan without oil until deep brown.
Grind to a fine powder after the mix cools down.
Heat the oil in a pan.
Add groundnuts and split-peas, and fry until golden brown.
Add mustard seeds, asafoetida and red-chillies (broken into pieces). Wait until the mustard seeds splutter, then remove pan from stove.
Mix rice, salt, turmeric powder and tamarind concentrate. Add a little oil to the raw rice before cooking it. This gives it a better texture.
Add the garnishing powder and curry leaves and mix well.
