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Puliyodarai (Spicy Tamarind Rice)
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Puliyodarai (Spicy Tamarind Rice)

This Recipe here uses Instant Puliyodarai mix. However, certain additional ingredients are added to make it really very tasty. 

Course Main Course
Cuisine Indian
Diet Diabetic, Gluten Free, Vegan, Vegetarian
Keyword Rice
Total Time 30 minutes
Servings 2

Ingredients

  • 1 cup Long Grain White Rice
  • 1 cup Puliyodarai Mix Available in Indian Stores, preferably without sugar or one with the least amount of sugar
  • 6 tbsp Oil Avocado, Olive, Canola, Other
  • 2 Red Chillies dried red chillies
  • 1 tsp Mustard Seed
  • 1 tsp Tamarind Paste
  • 1 tsp Turmeric
  • 1 tsp Sesame Seeds
  • 1 tsp Hing
  • 6 - 8 Curry Leaves
  • 2 tbsp Cilantro finely chopped
  • ¼ cup Raw Whole Peanuts
  • 2 tsp Salt

Instructions

  1. Cook the Rice according to the following Recipe on this site (but with 1/4 cup less water). Here is the Recipe to cook rice. Basically, the rice should NOT be mushy or overcooked, but not too dry either.

  2. Place a medium to large non-stick frypan on medium heat.

  3. Add 4 tbsp oil. When the oil is hot, add the mustard seeds and red chillies.

  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.

  5. Add the sesame seeds. Stir fry for a minute. Do not burn the sesame seeds.
  6. Add the curry leaves. Stir fry for 30 seconds.
  7. Add half the puliyodarai mix to the frypan. Add the turmeric and hing too. Mix thoroughly.

  8. Add the cooked rice to the frypan that has the puliyodarai mix. Add 2 tbsp oil on top.

  9. Add 1 teaspoon salt. Mix the contents gently, without mashing the rice. Mix thoroughly.

    Puliyodarai (Spicy Tamarind Rice)
  10. 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.
  11. If you feel you need more salt, add salt, 1/4 to 1/2 teaspoon at a time. Mix well.
  12. 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.
    2 Puliyodarai-SI
  13. Garnish with cilantro or curry leaves. Serve hot. Serve with Potato chips, Papads, or Raita.