India > South Indian > Tamil Nadu

Puliyodharai Recipe

Ingredients with Measurements:
- 2 cups of rice
- 1/2 cup of tamarind pulp
- 1/4 cup of sesame oil
- 1/4 cup of peanuts
- 1/4 cup of cashews
- 1/4 cup of chana dal
- 1/4 cup of urad dal
- 1 tbsp of mustard seeds
- 1 tbsp of cumin seeds
- 1 tbsp of coriander seeds
- 1 tbsp of fenugreek seeds
- 1 tsp of turmeric powder
- 1 tsp of red chili powder
- 1 tsp of jaggery
- Salt to taste

Special equipment needed:
- Pressure cooker or rice cooker
- Heavy-bottomed pan

Step-by-step instructions:

1. Cook the rice in a pressure cooker or rice cooker with 4 cups of water. Once cooked, spread the rice on a plate to cool.

2. In a heavy-bottomed pan, heat the sesame oil on medium heat.

3. Add the peanuts, cashews, chana dal, and urad dal to the pan. Roast until they turn golden brown.

4. Add the mustard seeds, cumin seeds, coriander seeds, and fenugreek seeds to the pan. Roast until the mustard seeds start to pop.

5. Add the tamarind pulp, turmeric powder, red chili powder, jaggery, and salt to the pan. Mix well and let it cook for 5 minutes.

6. Add the cooked rice to the pan and mix well until the rice is coated with the tamarind mixture.

7. Serve hot or at room temperature.


- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings

Nutritional information:
- Calories: 400
- Fat: 20g
- Carbohydrates: 50g
- Protein: 10g

Substitutions for ingredients:
- You can substitute the sesame oil with any other cooking oil.
- You can substitute the peanuts and cashews with any other nuts.
- You can substitute the tamarind pulp with lemon juice.

Variations:
- You can add vegetables like carrots, peas, and potatoes to the dish.
- You can add grated coconut to the dish.

Tips and tricks:
- Make sure to roast the nuts and seeds well to bring out their flavors.
- Adjust the amount of tamarind pulp and jaggery according to your taste.

Storage instructions:
- Store the leftover puliyodharai in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the puliyodharai in a microwave or on the stovetop with a little bit of water.

Presentation ideas:
- Serve the puliyodharai in a bowl or on a plate.

Garnishes:
- Garnish with fresh coriander leaves.

Pairings:
- Serve with papad or raita.

Suggested side dishes:
- Serve with sambar or rasam.

Troubleshooting advice:
- If the tamarind mixture is too sour, add more jaggery.
- If the tamarind mixture is too sweet, add more tamarind pulp.

Food safety advice:
- Make sure to wash the rice well before cooking.
- Store the leftover puliyodharai in the refrigerator.

Food history:
- Puliyodharai is a popular South Indian dish that is often served during festivals and special occasions.

Flavor profiles:
- The dish has a tangy, sweet, and spicy flavor.

Serving suggestions:
- Serve as a main dish or as a side dish.

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Region: Indian

Taste: Tangy, Spicy, Sweet, Sour, Aromatic