Easy Delicious Puliyodarai (Spicy Tamarind Rice)

There are two ways you can make Puliyodarai. One is the easy way, using instant Puliyodarai mix. The other is to make the Puliyodarai Mix as a Thick Gravy, home style.

But even the Easy Puliyodarai can be prepared at home in a special way, using certain additional ingredients, to make it really very tasty. That is the recipe provided here.

Hover over the highlighted Keywords below for Images and/or Description of some of the Ingredients:
Avocado, Cilantro, Coriander, Curry Leaves, Hing, Mustard Seeds, Red Chillies, Olive Oil, ~Rice, ~Tamarind, Turmeric, Yoghurt

Easy Delicious Puliyodarai (Spicy Tamarind Rice)

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Serves	2
Cook time	20 minutes
Allergy	Peanuts
Dietary	Diabetic, Gluten Free, Vegan, Vegetarian
Meal type	Main Dish
Misc	Pre-preparable, Serve Hot
Region	Indian

Ingredients

1 cup Long Grain White Rice (plain regular rice)
1 cup Puliyodarai Mix (Available in Indian Stores, preferably without sugar or one with the least amount of sugar)
4 tablespoons Cooking oil (Avocado, Olive, Sesame etc.)
2 Red Chillies (dry chillies)
1 teaspoon Mustard Seeds
1 teaspoon Tamarind Paste
1 teaspoon Turmeric
1 teaspoon Sesame seeds
1 teaspoon Hing (Asafoetida)
6 - 10 leaves Curry Leaves
1/4 cup Raw Whole Peanuts
1 teaspoon Salt

Optional

1 - 2 tablespoon Cilantro (coriander leaves, finely chopped)

Note

Serving Suggestions:

1) Serve hot.
2) Serve with Potato Chips, Papads and/or Raita.

Options:

1) You can use Basmati or Brown rice, but typically flavorless white rice that will not become easily mushy is used for Puliyodarai.
3) If you are allergic to peanuts, don't use them. Also make sure the Puliyodarai mix does not have them.
4) If you are Vegan, skip the Raita with yoghurt.

Directions

Step 1
Cook the Rice according to the following Recipe on this site (but with 1/2 cup less water) : Recipe to cook rice. Basically, the rice should NOT be mushy or overcooked, but not too dry either.
Step 2
Place a medium to large non-stick frypan on medium heat.
Step 3
Add the oil. When the oil is hot, add the mustard seeds and red chillies.
Step 4
When the mustard seeds start crackling, reduce the heat to low and add the peanuts and 1/4 teaspoon salt. Use a non-stick spatula. Stir fry until the peanuts are fried a little, say golden brown. Do not burn the peanuts.
Step 5
Add the sesame seeds. Stir fry for a minute. Do not burn the sesame seeds.
Step 6
Add the curry leaves. Stir fry for 30 seconds.
Step 7
Add half the puliyodarai mix to the frypan. Add the turmeric and hing too. Mix thoroughly.
Step 8
Add the cooked rice to the frypan that has the puliyodarai mix. Add 1 teaspoon salt. Mix the contents gently, without mushing the rice. Mix thoroughly.
Step 9
Taste a little. If you feel you need more Puliyodarai Mix, add the other half of the Puliyodarai mix. Mix well. Every time you add anything, mix gently, but thoroughly. Don't mash it.
Step 10
If you feel you need more salt, add salt, 1/4 to 1/2 teaspoon at a time. Mix well.
Step 11
If you feel the Puliyodarai is not tangy enough, add half a teaspoon of tamarind paste to 1 tablespoon of warm water, mix and add it to the frypan. Mix well.
Step 12
Garnish with cilantro or curry leaves. Serve hot. Serve with Potato chips, Papads, or Raita.