Tuesday, November 9, 2010

Iyengar Puliyodharai / Iyengar style Tamarind Rice

After getting married to an Iyengar.........................most of my relatives keep asking me the recipe for the lip smacking iyengar puliyodharai! To tell you the truth.......I had never prepared one in the last 6 yrs, Until I met a friend who gave me the secret recipe.....which is not a secret anymore. Hope you guys enjoy preparing it and having it too!!!

Recipe for Pulikachal:-

Tamarind – 200 gms
Turmeric powder – 1/2 tps
Salt – 1 1/2 tsp (increase or decrease the quantity according to taste)

For Seasoning
Mustard seeds – 2 tblsp
Red Chillies – 25-30 Nos , broken into pieces (If you don’t want the pulikaichal to be very then break the chillies into 2 pieces and remove the seeds)
Channa Dhal – 1 Tblsp
Urud Dhal – 1 Tblsp
Curry leaves – Fresh and dried (20 to 30 Nos)
Gingly oil - 250 ml

If you are going to store for a longer period then it better to add less quantity of dhal at the time of preparation . Fry and add the required quantity of dhal at the time of mixing pliyodarai.

For Powdering

Methi seeds – heap of 1 tsp
Hing ( Asafoetida or perungayam) – 1 small piece or 1/2 tsp

Dry fry the methi seeds till they are deep brown. Add one teaspoon of gingly oil and fry the hing. It is better to use the solid hing for this preparation because this is the main flavouring agent. Allow it to cool and make it into a fine powder.

Note:- Some of them add 1tsp of dhaniya and 1/2 tsp of black pepper along with methi seeds and hing and powder it. These additions are optional.


-Strain the tamarind into a thick pulp mix it with turmeric powder and salt and set aside.
- Take a thick bottom pan and add the gingly oil. Keep it on medium flame. Once the oil starts fuming add mustard seeds and allow it to splutter completely. Only when the mustard seeds splutters completely the shelf life of pulikaichal will last long.
- Then add the red chillies and the dhal and fry till the dhal is golden brown. Add the curry leaves and allow them get fried completely i.e, till all the water content in the curry leaf evaporates.
-Pour 1/2 a cup tamarind mix and when it starts to boil add the rest. Add a small piece of jaggery for added taste.
-When the pulp gets thick, oil will come up on the sides & the gravy will get deposited at the bottom. This indicates that pulikaichal is done. Switch off the stove and add the prepared methi-hing powder, mix it well and transfer it to another vessel to avoid further thickening.

Preparation of Puliyodarai

1.Just pressure cook 1 cup of raw rice.
2.Take a vessel. Add 1 Tbl spoon of gingely oil and put the cooked rice over the oil.
3.If you are preparing the puliyodharai on the day when you make pulikaichal no additions are required. Approximately for 1 cup of rice (i.e,200 gms of rice) we need 3 tbl spoon full of pulikaichal.
4.Mix it with the rice using a flat laddle so that the rice will not get smashed.

If you are going to refrigerate and prepare puliyodharai once in a while then , in just 1 tsp of gingly oil fry, 2 broken green chillies, fresh curry leaves, 1pinch of trumeirc powder and 1/4 hing and add to the rice. Add pulikaichal according to the quantity of rice.

If you like your puliyodharai to be crunchy, you can add fried peanuts and cashew nuts.

Note :- For the puliyodarai to taste good preferably use gingly oil. Usually we fry cashews in ghee. But for this preparation it is better to use gingly oil.

Refrigerate it in an air tight container.

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