Tamarind Rice / Puliyodharai

Required:
Tamarind - 1 lemon sizes / 1 packet tamarind paste
Methi Seeds - 1 tsp
Urad - 1 tsp
Channa dal - 1 tsp
Dhania seeds - 1 tbs
Red Chilies - 6-8
Hing
Curry Leaves
Pepper - 1/2 tsp
Salt – as per taste

Preparation of powder:
Roast all the above in little oil (expect tamarind, salt and hing). Add hing and pepper and let it cool. Once cooled powder them. Heat 1/2 a cup  gingili ( idyam nalla enai) oil, add mustard, curry leaves, and then add the tamarind juice and let it simmer. Add salt, the ground powder and turmeric. Stir and let it simmer for a few mins.  The tamarind rice paste is ready. Cool and store it in a bottle.

Note : If you add the readymade tamarind paste .. the gotsu (pulikachal) will be little thick.. but when kept refrigerated it will come for a longer time compared to taking the juice and making the paste.

Now when you want to make the rice - Just mix the above paste, little salt with rice. Heat oil add some fresh hing, curry leaves and nuts fry and pour it on the rice and mix. The tamarind rice is ready to be served. The amount of paste you add to the rice is as per your taste.  Some like it little less spicy and lighter in color, and some like it dark brown.

Tips:

1.      If you feel you need more spice, just add some dry red chilies while seasoning.

2.      For me pulikachal is like pickle. It is a life saver in case I need to pack lunch for office and I don’t have time and things in the fridge.  So the amount of paste to be added to the amount of rice is like making pickle rice using pickle.

3.      The same paste can be used to make Vatral Kuzhambu. Just add water to the paste and let it simmer add the fried vatral and the season it . You are ready.

4.      This powder can also be used while making brinjal curry  or capsicum curry. After frying the vegetable add this powder and a tea spoon of dry coconut powder ( you can omit coconut powder ).

Hey do try and give me your feed back.