Puliodarai/Tamarind rice is one my favorite. Like venpongal, nothing can beat the taste of kovil puliodarai. Here is the traditional gojju recipe.
This is the base for the tamarind rice. It is called as pulikaichal, puliodarai gojju.
This dish does take time to prepare, but if you plan ahead it is easy to make. It stays for 7-10 days. Worth the time :-)
Step 1) Tamarind 1 medium lemon size
- Soak tamarind in water for minimum one hour.
- More it soaks more the tangy taste. Extract the tamarind juice and keep aside.
- Dhaniya 3 tablespoons
- Channa Dhal (kadalai parupu) 1 tablespoon
- Red chillies 3
- White sesame seeds – 1 tsp
Dry roast the first three ingredients without oil and grind them into fine paste without water and keep aside. Dry roast sesame seeds just for couple of minutes and dry grind it. You can also add it as the last ingredient while roasting others and turn off the heat after adding sesame seeds. You don’t need to dry roast them for a long time.
Step 3) Gojju
- Oil (Gingelly oil) 4 tbsps (Any oil can be used but gingelly oil gives good taste)
- Mustard seeds 1 tbsp
- Urud dhal 1 tbsp
- Channa dhal 1 tbsp
- Peanuts 3 tbsps ( to taste)
- Turmeric powder 1tsp
- Heeng 1tsp
- Red chillies 10
- Curry leaves – 2 strands
- Salt – to taste
(Optional – jaggery a small piece)
- Heat the oil in the kadai.
- Once the oil gets heated add mustard seeds,chenna dhal, urud dhal and red chillies.
- Let the mustard seeds splutter and fry till red chillies turn brown.
- Then add peanuts and turmeric powder, heeng and fry them well .
- Now add the tamarind extract and salt
- Let it boil well.
- After that add the dry powder and allow it to cook well till oil separates from the mixture.
- Now add curry leaves and allow it cool and then store it in an air tight container.
- Now puliodarai mixture is ready.
Mix it with rice and serve hot with applam or vadagam.