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Friday, 4 May 2012

Kovil Puliyodharai
Cooked rice( Ponni par boiled variety) - 2 cups
Tamarind extract- 1/4 cup or Tamarind paste- 1 tsp
Turmeric powder- 1/4 tsp
Salt to taste
Curry leaves- few
Mustard seeds- 1 tsp
Split gram dal/ Channa dal- 1 tsp
Split black gram/ Urad dal- 1 tsp
Whole red chilly- 4 nos
Gingelly oil- 3 tbsp

Dry roast and grind below ingredients to fine powder
Whole red chilli- 4 to 5 nos
Coriander seeds- 3 tbsp
Iyengar Puliyodharai

Grind red chilly and coriander seeds to fine powder. Allow the cooked rice to cool, add tamarind paste, turmeric powder and salt to rice. Mix with fingers until tamarind paste is well mixed with rice. Heat gingelly oil in a kadai when hot add mustard seeds, when mustard crackles add urad dal, Channa dal and curry leaves. When dals are browned add rice and ground powder. Reduce heat and mix the rice well until everything is mixed well. 
( Normally kovil puliotharai will be bland and should me fully made with gingelly oil. Its optional to increase the heat and tanginess. If required Puliyodharai can be garnished with fried cashew nuts and roasted peanuts).
Tamarind Rice


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