Pulihodarai (Tamarind Rice)

Thanks to Shanti Krishnakumar, finally I am able to make Pulihodarai, temple style from the recipe given in her blog! Shanti didi, thanks a ton, I made this last night and I was pleasantly surprised that pulihodarai tastes exactly like the one we get in temples in Chennai!

Every blog-buddy out there, do try this out; you will not be disappointed.

For powder:

Channa dal: 2 tsp

Methi seeds: ¼ tsp.

 Pepper corn:1 tsp

Dry red chillies: 4

Coriander seeds: 4 tbsp

Dry roast all the above and keep aside.



For Paste:

Tamarind: 1 1/2 tbsp soaked in 2 cups of water

Channa dal: 1 tsp

Mustard seeds: 1 tsp

Methi seeds: ½ tsp

Dry red chilies: 4

Peanuts: 2 tbsp

Curry leaves: 2 strings 

Hing: 1/8 tsp

Turmeric powder: 1/2 tsp

Salt

Oil: 2 tbsp

Method:

• Heat oil in a vessel enough to contain 2 cups of water.
• Add the mustard seeds followed by everything else under "for paste". 
• Simmer the flame and let the water boil down to 1/8 cup or to a paste consistancy. This will take at least 45 mins.
• Take cooked rice in a bowl and add a tsp of the dry powder and the wet paste. 

Enjoy the Perumaal kovil puliyodharai.

Here is the link for the original recipe...Please note that you need to mix this mixture with cooked rice.