Puliyodharai / Puliyogare Recipe (Spicy Tamarind Rice) with Pulikachal
Puliyodharai, also known as Puliyogare or Tamarind Rice, is a classic South Indian dish celebrated for its tangy and spicy flavors. Known for its long shelf life, it’s a perfect choice for picnics, long journeys, or even as an everyday delight. This recipe offers a step-by-step guide to preparing Pulikachal (the tamarind spice mix) and transforming it into a flavorful Puliyodharai.
Ingredients & Nutritional Information
Main Ingredients
| Ingredient | Quantity |
|---|---|
| Rice (cooked) | 2 cups |
| Sesame (Gingelly) Oil | As required |
Ingredients for Pulikachal (Spice Mix)
| Ingredient | Quantity |
|---|---|
| Tamarind Paste | 2 teaspoons |
| Jaggery | 1/2 teaspoon |
| Raw Peanuts (roasted) | 1/4 cup |
| Salt | As needed |
| Water | As needed |
Ingredients to Roast and Grind
| Ingredient | Quantity |
|---|---|
| Chana Dal (Bengal Gram) | 2 tablespoons |
| Dry Red Chilies | 4 |
| Methi Seeds (Fenugreek) | 3 teaspoons |
| Whole Black Peppercorns | 1 teaspoon |
Ingredients for Seasoning
| Ingredient | Quantity |
|---|---|
| Mustard Seeds | 1 tablespoon |
| Dry Red Chilies | 3 |
| Chana Dal (Bengal Gram) | 1 tablespoon |
| Asafoetida (Hing) | 1/2 teaspoon |
| Turmeric Powder | 1-1/2 teaspoons |
| Curry Leaves | 8 leaves |
| Sesame (Gingelly) Oil | 5 tablespoons |
Nutritional Information (Per Serving)
| Nutrient | Value |
|---|---|
| Calories | ~350 kcal |
| Protein | ~6 g |
| Carbohydrates | ~50 g |
| Fat | ~12 g |
| Fiber | ~4 g |
| Sodium | ~300 mg |
Preparation Time
| Task | Duration |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Total Time | 40 minutes |
Instructions
Step 1: Preparing Pulikachal (Tamarind Spice Mix)
-
Extract Tamarind Juice:
Soak the tamarind in water for at least one hour. Squeeze the soaked tamarind to extract the juice, discarding any solid residue. Set the tamarind juice aside. -
-
Roast and Grind:
Heat a dry pan on medium flame. Add the Chana Dal, Dry Red Chilies, Methi Seeds, and Whole Black Peppercorns. Dry roast them until they turn golden brown and emit a nutty aroma.
Allow the roasted ingredients to cool completely. Grind them into a fine powder using a mixer grinder. Set this spice blend aside. -
Cook the Tamarind Mixture:
Heat sesame oil in a heavy-bottomed pan. Add mustard seeds and allow them to crackle. Then, add the dry red chilies and sauté for a few seconds.
Pour in the tamarind extract, followed by turmeric powder, salt, curry leaves, and asafoetida. Add sufficient water to create a thin consistency. -
Simmer and Thicken:
Let the mixture boil for at least 20 minutes, stirring occasionally, until the volume reduces by half. This helps concentrate the flavors. -
Add Jaggery and Spice Mix:
Once the mixture has reduced, add the jaggery and the roasted spice blend. Stir well to combine. Cook the mixture for another 5 minutes or until it thickens to a paste-like consistency. -
Cool and Store:
Turn off the heat and allow the Pulikachal to cool completely. Add the roasted peanuts and mix well. Transfer the mixture to an airtight container.
Storage Tip: Pulikachal can be refrigerated for up to a week, making it a convenient base for quick meals.
Step 2: Preparing Puliyodharai (Tamarind Rice)
- Cook the rice and allow it to cool slightly. Make sure the grains are separate and not mushy.
- In a mixing bowl, combine the cooled rice with the Pulikachal. Adjust the quantity of Pulikachal based on your taste preference.
- Mix gently to coat the rice evenly with the spice mix, ensuring the flavors are well distributed.
Serving Suggestions
- Serve Puliyodharai warm or at room temperature.
- Pair it with fried papad, curd, or a simple vegetable stir-fry for a complete meal.
Puliyodharai is not only a comforting dish for everyday meals but also a travel-friendly option that tastes even better the next day as the flavors meld together. Enjoy this South Indian classic with its perfect balance of tang, spice, and richness!
