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Tamarind Rice(Puliyodhrai) - a Variation By: christy gerald of Dubai, AE
Rice made with tamarind pulp cooked with other spices Filed in Rice Dishes Serves 4 people Other 410 recipes by christy gerald » This is one of the variety rices being served in Tamil Nadu-done easily in 18 mins time.This Tamarind rice can be taken with boiled egg,potato masala, thick coconut chutney and Chicken Fry.Best suited for a packed-lunch&travel-food-can be kept for 2days	4 Vote

Ingredients

• lemon sized tamarind -prepare 1 cup thick tamarind pulp and 1 cup second tamarind pulp of it
• 1 1/2 cup basmati rice
• 1/2 tsp skinless urad dal
• 1 tbsp split gramdal
• 1 1/2 tsp Salt
• 1/4 tsp Asafoetida
• 1/2 tsp turmeric powder
• 3-4 whole red chillies
• 1 tsp mustard seeds
• 1/4 tsp fenugreek powder
• 1 Onion-chopped fine(optional)
• 1/2 cup skinless peanuts -roasted
• few curry leaves
• few coriander leaves
• few fried onion rings
• few ghee-roasted cashewnuts
• 2 cups water
• 2 tsp refined oil

Directions

1.Wash the basmati rice well and pressure-cook with 2 cups water upto 1 whistle.leave this aside.
2.Heat the refined oil in a kadai.Fry mustard seeds,red chillies,uraddal,chopped onions, split gramdal,fenugreek powder and curry leaves for 3 mins.
3.Add the tamarind pulps,turmeric powder,asafoetida powder,and the salt.Mix this well.
4.Allow this to boil for 15-20 mins.When oil begins to separate,turn off the flame within a min.
5.Put the cooked basmati rice and roasted peanuts over it and mix well till it is evenly spread.Check for salt and garnish with roasted cashewnuts,fried onion rings and coriander leaves.
6.Serve this Tamarind rice with boiled egg,potato masala,thick coconut chutney,coriander thokku and Chicken Fry.