Temple Style Tamarind Rice
Tamarind Rice / Pulihora / Puliyodharai is a South Indian rice recipe, mainly prepared in most of the Indian festivals, occasions and dinners. This Tamarind rice is also offered as prasadams in various temples accross South India. Prasadam (a word that comes from Sanskrit language) is the first food to be offered to God, prepared by the temple priests in the Temple Kitchen / Madapalli)
We made it easy by giving the tamarind suace.
Few Curry Leaves
3 Tbsp Sesame Oil
2 Tsp Split Urad Dal
2 Tsp Split Bengal Gram ( Channa Dal / Kadalaparuppu )
6 Red Chilli
1 Tsp Mustard Seeds
1/2 Tsp Turmeric Powder
2 Cups Sona Masoori Rice
1/2 Tsp Salt or Salt To taste
1 Tsp Sesame Oil
For Tamarind Rice
Perpared Tamrind sauce.
Wash the Sona masoori rice for 2 to 3 times.
In the pressure cooker add the washed rice and add 4 cups of water.
Get 3 whistle or if whistles are not coming remove it after 20mins.
Procedure To Prepare Tempering / Talimpu
Take a small kadi and add 2tsp oil and heat
Now add 2 Tsp Split Urad Dal, 2 Tsp Split Bengal Gram ( Channa Dal, peanuts, 1 Tsp Mustard Seeds, red chilli, Hing, curry leaves.
Mix it for 2 to 3 mins and keep it aside.
Directions to make final Tamarind rice.
Now take a big bowl and add hot cooked rice, tamarind sauce paste and tempering and mix it well.
Tada! Your tasty Temple Style Tamarind Rice is now ready to serve!
Preferable rice for this dish is mostly Ponni Raw Rice or Sona Masoori Rice.
Rice to the Water ratio is 1:2.
The broken red chilies should be deeply fried as a part of the tempering / talimpu which will enhance the taste and flavour of the rice.