I always enjoy the tamarind rice which we get as prasadam from the temples. Either it is being served in pala or vazhayila. I have been searching for the Kovil puliyodhara recipe on the net. Finally I found this subbus recipe and tried during Navratri for preparing naivedyam and many other occasions. Now I prepare this at home quite often since it is being liked by my dear ones too .Divine taste it is. So just thought of sharing it for my friends too who love puliyodharai. Here is the link for the recipe.
Indian Sona Masuri Rice 1Cup
Water 2 Cups
Salt to taste
Soak the rice for half an hour .Cook rice with the required quantity of water as mentioned above in a pressure cooker for 2 whistles (maximum 3) and allow it to cool.
For Preparing the powder:
Gingelly Oil 1 Tsp
Fenugreek Seeds 1/2 Tsp
Coriander seeds : 2Tbsp
Red Chilly 4 no.s
Urad Dal 2Tsp
Kadala parippu (Chana Dal ) 1TBsp
Sesame Seeds (Til) 1 Tsp
Puli Kachal
Tamarind 1 Lemon sized
Water 1 Cup
Gingelly Oil 1Tbsp
Turmeric powder 1/2 Tsp
Mustard, Red chilly and curry leaves for seasoning
Chana dal 2 Tbsp
Groundnut 2 Tbsp
Hing A pinch
Salt
Preparation
Soak the tamarind in hot water for sometime and extract the pulp and keep it aside. Heat oil in a pan and add the ingredients for making the powder except sesame. which can be added after turning the dal brown. Remove from the fire and allow it to cool. Grind this into a smooth powder in a mixer jar .
Heat Oil in a pan add mustard seeds . Add chana dal and peanuts .Fry it till golden brown. Add curry leaves broken red chilles too. Finally add thick tamarind extract, turmeric powder salt , hing. and powdered mixture too. Keep the flame in low allow it to boil and wait to get it thick paste like consistency . Add a pinch of jaggery ( it is optional) stir well and remove from the stove. Take the cooked cool rice and add this paste and gently mix it with the spatula without mashing the rice. In this way we will get the tamarind rice which is not sticky and messy.
