Iyengar Puliyotharai

 

Puliyotharai is one of my favourite rice dish. I could not say no to this special rice especially my mom's puliyotharai is to die for. I learnt this recepi from my mom and the very first time I made it on my own,  it turns out really good yet, nothing beats my mom's. No matter how good we are can't overwrite our mother's cooking right. Mothers are the best chef in the world. Mom will make Puliyotharai on special occasions for Neiveidhyam. 

I made this puliyotharai for Ponggal along with sakkarai ponggal for Neiveidhyam. Usually, we'll make potato poriyal or potato masala to go along with the puliyotharai. The jarred tamarind paste or pulikarachai stays good up to 3 months in refrigerator. It's easy to put it up together when you have a prepared pulikaraichal in the fridge. Do not miss their fried peanuts as it adds texture and flavour to the rice dish. 

Ingredients 

Spice Powder

1.5 tsp black peppercorns 

5 dry red chillies

1 1/2 tbsp white sesame seeds

2 1/2 tsb coriander seeds 

For Tamarind Paste

1 big lemon sized tamarind 

1/3 cup gingely oil

4 dry red chillies 

1 1/3 tsp turmeric powder 

1 tbsp channa dhal

1/3 cup fried peanuts

1 tsp mustard seeds 

2 sprigs curry leaves 

1 tsp hing

2 tbsp jaggery 

Salt to season

Cooked rice as required 

Methods

Dry roast all the ingredients listed under "Spice Powder" separately till golden. Cool completely and grind into fine powder. Keep aside. 

Soak the tamarind in 2 cups water for half an hour. Squeeze to extract the tamarind paste. Strain and discard the seeds. Keep aside. 

Heat sesame oil in a pan and add the mustard seeds.  Once the mustard seeds splutters add the channa dhal,curry leaves  and red chillies. Fry till the channa dhal turns golden and add the prepared tamarind extract. 

Add the hing and turmeric powder. Season with salt and jaggery. Stir and cover with lid. Simmer on low heat for 18-20 minutes.

Swith off the heat and add the ground spice powder. Stir well and store in a clean jar for later use. 

Add the 1/2 of the prepared tamarind paste to a cooked cool rice and season with salt,a little gingely oil and the fried peanuts. Stir all well to combine. 

Serve with potato poriyal or papad.