Puliyodharai Recipe - Puli sadham - Tamarind Rice Recipe

Puliyodharai (Tamarind rice) recipe is a  good old famous recipe which can be prepared in various occasion like in temple, festival, for lunchbox, for travel etc. Here I am sharing this recipe with step by step procedure along with pictures. 

Puli sadham recipe is a favorite recipe not only to me but to my whole family. This will be well suited for travel since it stays fresh for long time. There are many ways in which Puliyodharai is made. My grandma makes a sticky Puliyodharai, will try to post that recipe soon.

You can prepare Puliyodharai podi and Pulikaichal before and you can refrigerate. 

In this, first I will share how to make podi and will be sharing how Pulikaichal is made. This recipe be will be bit lengthy but worth doing it. To make it simple you can make the podi and Pulikaichal previously and you can mix it with rice whenever you need it.

Out of my experience, shelf life for podi is around 4-6weeks.  For Pulikaichal, its around 2 weeks and when it is mixed with rice, it stays fresh upto 2 days when refrigerated.

I am first giving the ingredients and procedure for making Puliyodharai podi.

Ingredients for Puliyodharai Podi: Channa dal / kadalai paruppu – 1 tbsp Whole urad dal / ulutham paruppu – ½ tbsp Dry Red chilli – 3 Pepper – ½ tbsp Fenugreek seeds – 1 tsp Coriander seeds – 1/8 cup Asafetida – generous pinch Black sesame seeds – ½ tbsp Curry Leaves few

Method:

• Add all the ingredients one by one and we are going to dry roast it. Care should be taken that we dont burn any ingredients.
• Add coriander seeds, channa dal, whole urad dal, red chilli and asafetida.
  
• Add curry leaves and roast by continuous stirring. 
• Red chilli will roast faster than other ingredients. So after it got roasted take out red chilli.
• Roast other ingredients until you get nice aroma and change in color. 
• If your not confident roast all the ingredients separately it may be time consuming process but ingredients will not get burnt.
• Roast till the ingredients change in color as shown in the figure.
  
• After it got roasted keep it aside and allow to cool.
• Now add sesame seed and roast till nice aroma comes.
  
• After it cools grind it to a powder.Now I am giving the ingredients for Pulikaichal and how to make Puliyodharai from it.

Ingredients for Pulikaichal and Rice: Rice – 1 cup Tamarind - 1 big lemon size Puliyodharai podi - 2 tbsp Gingelly Oil - 10 tbsp Gingelly oil for sprinkling on rice Mustard seed – 1 tsp Channa dal / kadalai paruppu – 1 tbsp Whole urad dal / ulutham paruppu – ½ tbsp Dry Red chilli – 3 Turmeric powder – a generous pinch Peanuts hand full Curry Leaves few

Method:

• Soak Tamarind in warm water for 30mins, take essence by straining it and keep aside.
• Add oil in a kadai ,add mustard seeds, channa dal, whole urad dal, peanuts and red chilli.
  
• Add curry leaves and turmeric powder. 
• Add tamarind pulp and allow to boil. After it gets reduced to half add required salt.
  
• Allow to reduce further until it becomes a thick paste as shown in the picture. Meanwhile, cook the rice and spread it in the plate by sprinkling some gingelly oil.
  
• After rice cools add 2 tbsp of Puliyodharai podi which we made earlier then add 6 to 7 tbsp Pulikaichal to the rice and mix well.
  
• You can add podi and pulikaichal according to your preference by tasting it. After you mix well transfer it to a vessel. Serving the rice after few hours will increase the depth of the taste.
• The Pulilkaichal turns thick once it cools down. If you decide to keep it for later use, don't reduce the oil as it will help keep it in good consistency.