Puliyodarai (South Indian Tamarind Rice)

Name: Puliyodarai (South Indian Tamarind Rice)
Total time: 20 min
Yield: 5 servings
Ingredients: 1 tbsp split peas; 1 tbsp coriander seeds; ½ tsp fenugreek seeds; 2–3 dry red chillies; 4 cups cooked white rice; Vegetable oil; 2 tsp mustard seeds; 3 tbsp gingely (sesame) oil ("Til" oil in Hindi, "Nallennai" in Tamil); 2 tbsp split peas; 2 tbsp groundnuts (peanuts); ½ tsp asafoetida (heengh in Hindi, perungayum in Tamil); 3–4 dry red chillies; 4–5 curry leaves; 1.5 tbsp tamarind concentrate; 1 tsp turmeric powder; ¾ tbsp salt

Puliyodarai, is a speciality of the South Indian coastal state of Tamil Nadu. Also see Pulihora.

20 min · serves 5

Ingredients

1 tbsp split peas
1 tbsp coriander seeds
½ tsp fenugreek seeds
2–3 dry red chillies
4 cups cooked white rice
Vegetable oil
2 tsp mustard seeds
3 tbsp gingely (sesame) oil ("Til" oil in Hindi, "Nallennai" in Tamil)
2 tbsp split peas
2 tbsp groundnuts (peanuts)
½ tsp asafoetida (heengh in Hindi, perungayum in Tamil)
3–4 dry red chillies
4–5 curry leaves
1.5 tbsp tamarind concentrate
1 tsp turmeric powder
¾ tbsp salt

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.

More recipes with split peas, coriander, fenugreek, chile peppers, rice, mustard seed, peanuts, asafoetida, curry leaves, tamarind or turmeric

Adapted from “Puliyodarai (South Indian Tamarind Rice)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.