Puliyodharai

It is also called ambut rice in Saurashtra. It is tamarind rice.

Ingredients

A big ball of tamarind
Salt – 1 ½ tbsp
Fenugreek seeds – 1 tsp
Red chillies -10-12
Turmeric Powder- ½ tsp
Asafoetida
Mustard seeds – 2 tsps
Oil (preferably gingelly oil) – 1/5 cups
Peanuts/ Chenna dal – ¼ cup
Cooked Rice – 2 cups

Get Cooking!

1. Soak the tamarind in water. Extract the thick juice and filter off the juice alone and keep.
2. Soak the peanuts/chenna dal and keep it.
3. Powder the fenugreek seeds and asafoetida.
4. Break the red chillies into 2 or 3 bits each
5. Heat up a stone pot or a kadai, pour the oil.
6. Add the mustard seeds, red chillies, soaked peanuts/ chenna dal. Roast well.
7. Add the turmeric powder, tamarind extract, salt, powdered fenugreek, asafoetida, curry leaves.
8. Cook it on very low flame stirring it often.
9. Once the oil starts boiling, take it off the heat. This is the tamarind paste (puzhikaachal)
10. Take the cooked rice on a wide plate, add some oil and separate the rice particles.
11. Add required amount of tamarind paste (the puzhikaachal) that was made and mix it in.

Tips

You could add roasted peanuts (instead of soaked ones) when the puzhikaachal is boiling.