Puliyodarai is fondly associated with travel. Lemon rice also shares the travel food tag. When packed and taken for a train journey, it stays good for a day. Also it is a common prasadam in many of the temples. Once the puliyodarai paste is made, preparing the tamarind rice is a breeze. It makes a good lunch box food too. The tamarind paste stays good for a week on refrigeration and for a month on freezing. The preserved pulyodaria paste and some cooked rice will come handy, if you have to prepare a quick lunch. There are umpteen ways to prepare the paste. This is my MIL's recipe and its a favorite with our family. Once you taste ice with the fresh, home made paste, you will never go for the instant puliyodarai powders available in the market.
Ingredients
To dry roast and powder
Red chilli - 3 nos
Chana dal/Kadala paruppu - 1 tspn
Urad dal/Uzhunnu paruppu - 1 tspn
Sesame seeds/Ellu - 1/2 tspn
Methi seeds/vendhayam/Uluva - 1/2 tspn
For the paste
Tamarind - lemon sized
Turmeric - 1/4 tspn
salt
Seasoning
Gingely oil/Nalennai - 4 tblspn
Mustard seeds - 1 tspn
Chana dal - 1 tspn
Roasted peanuts - 2 tblspn
Curry leaves
3 cups of cooked rice.
Ingredients
To dry roast and powder
Red chilli - 3 nos
Chana dal/Kadala paruppu - 1 tspn
Urad dal/Uzhunnu paruppu - 1 tspn
Sesame seeds/Ellu - 1/2 tspn
Methi seeds/vendhayam/Uluva - 1/2 tspn
For the paste
Tamarind - lemon sized
Turmeric - 1/4 tspn
salt
Seasoning
Gingely oil/Nalennai - 4 tblspn
Mustard seeds - 1 tspn
Chana dal - 1 tspn
Roasted peanuts - 2 tblspn
Curry leaves
3 cups of cooked rice.
Method
Soak the tamarind in a cup of warm water. Extract the thick pulp and keep it aside.
Dry roast all the ingredients till the dals turn golden. Cool and powder it fine.
Heat a kadai with gingely oil. Add the mustard seeds. When it splutters, add chana dal, peanuts and curry leaves. Let the dal turn golden brown. Stir in the thick tamarind extract and add turmeric. Let it simmer till it thickens. Add salt and the ground powder. Simmer till it blends well.
Soak the tamarind in a cup of warm water. Extract the thick pulp and keep it aside.
Dry roast all the ingredients till the dals turn golden. Cool and powder it fine.
Heat a kadai with gingely oil. Add the mustard seeds. When it splutters, add chana dal, peanuts and curry leaves. Let the dal turn golden brown. Stir in the thick tamarind extract and add turmeric. Let it simmer till it thickens. Add salt and the ground powder. Simmer till it blends well.
Spread the cooked rice on a plate to cool. Drizzle some gingely oil so that the rice doesn't stick together. Add the paste to the cooked rice and mix gently. Serve with fried applams and enjoy your meal. I served with home made tapioca vadam and salad.
Thanks to Nags for hosting MM# Ravishing Rice, an event started by Meeta, since the recipe in my drafts, finally made it to the blog. This post is also for my blog reader A, who wanted the recipe. And thanks to my friend R, who introduced A to my blog.
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