Puliyodharai

1. 1
   prep · ~20 min

   Soak the rice and prepare the tamarind.

   1.Rinse the rice well until the water runs mostly clear.

   2.Soak the rice in fresh water for 20 minutes, then drain.

   3.Soak the tamarind in warm water for 15 to 20 minutes.

   4.Mash and strain the tamarind well to get a smooth extract.

   TIPA short soak helps the rice cook into separate grains instead of turning sticky.
2. 2
   boil · ~15 min

   Cook the rice until just done.

   Bring 2.5 cups water to a boil, add the drained rice, and cook until tender but not mushy. Spread the cooked rice on a wide plate or tray to cool so the grains stay separate.

   TIPDo not overcook the rice. Puliyodharai tastes best when every grain stays whole and loose.
3. 3
   roast · ~4 min

   Roast the spice ingredients.

   1.Heat a small pan over low heat.

   2.Dry roast coriander seeds, sesame seeds, dried red chili, and fenugreek seeds until fragrant.

   3.Cool the mixture completely.

   4.Grind to a coarse powder and keep aside.

   TIPRoast the fenugreek lightly. If it darkens too much, the rice can taste bitter.
4. 4
   temper · ~5 min

   Make the tempering.

   1.Heat sesame oil in a wide pan over medium heat.

   2.Add mustard seeds and let them splutter.

   3.Add chana dal, urad dal, and peanuts and cook until lightly golden.

   4.Add dried red chili, curry leaves, asafoetida, and turmeric powder and stir for a few seconds.
5. 5
   simmer · ~10 min

   Cook the tamarind mixture.

   Pour the tamarind extract into the pan, then add salt and jaggery. Simmer on medium-low heat until the raw smell fades and the mixture thickens slightly.

   TIPCook the tamarind well before mixing with rice, or the final dish will taste raw and sharp.
6. 6
   mix · ~2 min

   Add the spice powder and finish the pulikachal.

   Stir in the roasted spice powder and cook for 1 to 2 minutes until the mixture turns glossy and aromatic. This thick tamarind base should coat the back of a spoon.

7. 7
   mix · ~3 min

   Mix the rice with the tamarind base.

   Add the cooled rice to a wide bowl. Spoon the tamarind mixture over it and gently fold until the rice is evenly coated without breaking the grains.

   TIPAdd the tamarind base in batches if needed. This helps you control the tang and keeps the rice fluffy.
8. 8
   rest · ~20 min

   Let the rice rest before serving.

   Cover and let the Puliyodharai sit for 15 to 20 minutes so the rice absorbs the flavors fully.

9. 9
   serve

   Serve the Puliyodharai.

   Serve at room temperature or slightly warm. It pairs well with papad or plain yogurt.

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