Puliyodarai
Ingredients
- 400 gWhite rice (cooked and cooled)
- 60 gtamarind paste (diluted in 100ml water)
- 60 mlSesame oil (for the base)
- 1 tspmustard seeds (whole)
- 50 gPeanut (raw and shelled)
- 1 tbspchana dal (dry)
- 1 tbspurad dal (dry)
- 4 pcHot chili pepper (dried red)
- 10 pccurry leaves (fresh)
- 1 tspTurmeric powder (powdered)
- 1 pinchasafoetida (powdered)
- 15 gjaggery (grated)
- 1 tspGray sea salt (fine)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 to 4 days in the fridge. Flavors intensify over time.
