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Puliyodharai Rice Recipe In Tamil

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Kovil Puliyodharai Recipe Temple Style Tamarind Rice Chitra's Food Book
Kovil Puliyodharai Recipe Temple Style Tamarind Rice Chitra's Food Book from www.chitrasfoodbook.com

Description

Puliyodharai, also known as tamarind rice, is a popular South Indian dish that is easy and quick to make. This tangy and flavorful rice dish is made by mixing cooked rice with a spicy tamarind paste and a blend of aromatic spices. Puliyodharai is usually served as a main dish for lunch or dinner, and can be enjoyed on its own or with a side of papadum, raita, or pickle.

Prep Time

The prep time for this recipe is approximately 20 minutes.

Cook Time

The cook time for this recipe is approximately 30 minutes.

Ingredients

The ingredients you will need to make puliyodharai rice include:
  • 2 cups of cooked rice
  • 1/2 cup of tamarind paste
  • 1/4 cup of jaggery
  • 1/4 cup of roasted peanuts
  • 2 tablespoons of sesame oil
  • 1 teaspoon of mustard seeds
  • 1 teaspoon of cumin seeds
  • 1 teaspoon of fenugreek seeds
  • 1 teaspoon of turmeric powder
  • 1 teaspoon of red chili powder
  • 1 teaspoon of coriander powder
  • 1 teaspoon of salt

Equipment

The equipment you will need to make puliyodharai rice include:
  • A pot
  • A pan
  • A spatula
  • A mixing bowl

Method

To make puliyodharai rice, follow these steps:
  1. Heat 2 tablespoons of sesame oil in a pan over medium heat.
  2. Add 1 teaspoon of mustard seeds, 1 teaspoon of cumin seeds, and 1 teaspoon of fenugreek seeds to the pan.
  3. When the seeds start to splutter, add 1/4 cup of roasted peanuts and fry for a few seconds.
  4. Add 1/2 cup of tamarind paste to the pan and stir well.
  5. Add 1/4 cup of jaggery, 1 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of coriander powder, and 1 teaspoon of salt to the pan and mix well.
  6. Cook the mixture for 5-7 minutes until it thickens and the oil separates from the mixture.
  7. Add the cooked rice to the mixture and mix well.
  8. Garnish with some more roasted peanuts and serve hot.

Notes

  • You can adjust the spice level according to your preference by adding more or less red chili powder.
  • You can also add some curry leaves and chopped green chilies to the tempering for added flavor.
  • You can use leftover rice or freshly cooked rice for this recipe.
  • Puliyodharai rice tastes best when served fresh, but you can store it in an airtight container in the refrigerator for up to 2 days.

Nutrition Info

The nutrition information for puliyodharai rice is as follows:
  • Calories: 350
  • Carbohydrates: 54g
  • Protein: 5g
  • Fat: 13g
  • Sodium: 490mg
  • Potassium: 260mg
  • Fiber: 4g
  • Sugar: 11g

Recipes FAQ

Can I use lemon juice instead of tamarind paste?

No, tamarind paste is a key ingredient in this recipe and cannot be substituted with lemon juice.

Can I use brown rice instead of white rice?

Yes, you can use brown rice instead of white rice, but the cooking time may vary.

Can I make puliyodharai rice in advance?

Yes, you can make puliyodharai rice in advance and store it in an airtight container in the refrigerator for up to 2 days.

Recipe Tips

  • Make sure to use good quality tamarind paste for the best flavor.
  • Roast the peanuts before adding them to the mixture for added crunch.
  • Be careful while frying the tempering as the seeds can splutter.
  • Use a non-stick pan to prevent the mixture from sticking to the bottom of the pan.

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