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A classic South Indian tamarind rice, bursting with tangy, spicy, and savory flavors. This beloved temple-style dish features rice mixed with a special tamarind paste and crunchy peanuts.
For 4 servings
Cook and Cool the Rice
Prepare the Puliyodharai Spice Powder
A classic South Indian tamarind rice, bursting with tangy, spicy, and savory flavors. This beloved temple-style dish features rice mixed with a special tamarind paste and crunchy peanuts.
This south_indian recipe takes 60 minutes to prepare and yields 4 servings. At 613.45 calories per serving with 10.71g of protein, it's a moderately challenging recipe perfect for lunch or dinner or tiffin.
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Make the Tamarind Paste (Pulikachal)
Prepare the Final Tempering
Combine and Serve
Add 2 tablespoons of cashews along with the peanuts in the tempering for extra richness and crunch.
Use black sesame seeds instead of white for a more intense, nutty flavor in the spice powder.
Use a good quality store-bought Puliyodharai paste or powder. Simply cook the rice, prepare the tempering, and mix it all together.
Substitute white rice with brown rice or millet for a more nutritious, high-fiber version. Adjust cooking time and water ratio accordingly.
Tamarind is a natural laxative, and spices like asafoetida (hing) and black pepper are known to stimulate digestive enzymes, helping to improve gut health and prevent indigestion.
The dish is packed with spices like turmeric, coriander, and peppercorns, as well as tamarind, all of which are rich in antioxidants that help fight free radicals in the body.
Gingelly (sesame) oil and peanuts are excellent sources of monounsaturated and polyunsaturated fats, which are beneficial for heart health.
One serving of Puliyodharai (approximately 1.25 cups or 285g) contains around 450-500 calories, primarily from the rice and gingelly oil.
Puliyodharai can be part of a balanced diet. It's rich in flavor and contains beneficial spices. However, it is carb-heavy due to the rice and has a significant amount of oil. Enjoy it in moderation. Using brown rice can increase its fiber content.
This recipe is naturally gluten-free. However, some commercial brands of asafoetida (hing) may contain wheat flour. To ensure it's completely gluten-free, use a brand that is certified gluten-free or omit it.
Leftover Puliyodharai can be stored in an airtight container in the refrigerator for up to 3 days. The Pulikachal paste itself can be stored in the fridge for up to a month.
Traditionally, short to medium-grain rice varieties like Sona Masuri or Ponni are used. The key is to cook the rice so that the grains remain separate and are not sticky.
Mushiness is usually caused by two things: overcooked rice or mixing the paste while the rice is still hot and steamy. Ensure your rice is cooked to the right consistency and is completely cool before mixing.
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