Puliyodarai

Deep ochre rice where every grain is coated in a tangy-sweet tamarind sauce. The crunch of roasted dals and peanuts contrasts with the softness of the aromatic rice.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 666
• Protein: 13 g
• Carbs: 101 g
• Fat: 23 g

Ingredients

• 400 g White rice ( cooked and cooled )
• 60 g tamarind paste ( diluted in 100ml water )
• 60 ml Sesame oil ( for the base )
• 1 tsp mustard seeds ( whole )
• 50 g Peanut ( raw and shelled )
• 1 tbsp chana dal ( dry )
• 1 tbsp urad dal ( dry )
• 4 piece Hot chili pepper ( dried red )
• 10 piece curry leaves ( fresh )
• 1 tsp Turmeric powder ( powdered )
• 1 pinch asafoetida ( powdered )
• 15 g jaggery ( grated )
• 1 tsp Gray sea salt ( fine )

Instructions

1. Rice cooking

   Cook the white rice in water. Grains must remain firm and separate easily. Spread the rice on a large tray to cool and prevent clumping.

2. Roasting spices and crunch

   Heat sesame oil in a pan. Toss in mustard seeds until they crackle. Add peanuts, chana dal, and urad dal. Fry until lentils turn golden brown and a nutty aroma fills the air.

3. Tamarind base reduction

   Add dried chilies, curry leaves, and asafoetida. Pour in the tamarind paste diluted with a bit of water, turmeric, jaggery, and salt. Simmer over medium heat until the sauce thickens and oil separates at the edges.

4. Assembly

   Gradually pour the tamarind base over the cold rice. Mix gently with a spatula to avoid breaking the grains. The rice should be uniformly colored and glossy.

Chef's tips

• The rice must be completely cold before mixing so the grains don't mash.
• Roasted sesame oil is key: it should coat the rice for optimal preservation.
• Serve with very crispy papadums for texture contrast.

Storage

Keeps for 3 to 4 days in the fridge. Flavors intensify over time.