Tamarind Rice | Puliodarai
Puliodarai prepared with homemade gojju/paste with the addition of black chickpeas. A perfect recipe for lunch as well as picnics and parties.
Main Course, Variety Rice
South Indian, TamilNadu
Puliodarai Paste - 3 to 4 tbsps
Cooked Rice - 3 cups
Sesame Oil - 1 tbsp
Salt - 1/2 tsp
Cooked Black Chick Peas - 1/4 cup
Prep - Work:
Cook the rice and allow it too cool. Mixing hot rice makes it all mushy. So always mix the puliodarai in the cold rice.
Boil the chickpeas and drain the water and set aside. Do not overcook the chickpeas.
In a big bowl (I used the vessel in which I made the puliodarai) add the rice, oil, and salt.
Then add the cooked black chickpeas. Mix them all.
Now add the puliodarai paste and mix.
That's it. Serve it with appalam or vadagam.
Instead of black chickpeas, you can use garbanzo beans, cowpeas. I haven't tried any other beans. These three go well in puliodarai.
You need 1 tbsp of sesame oil. But if you feel it subsides the spice, you can add more puliodarai mix or reduce the oil.