Thenu’s Kitchen

I like this version than the traditional puliyodharai that takes hours of preparation. This is my mom’s recipe. I love this rice anytime of the day.
This is a leftover remedy.

• Soak a lemon size tamarind in warm water for few minutes
• Squeeze the juice out and add little salt and turmeric to it
• Mix it with leftover rice (may be a cup)
• Cover the bowl and leave it overnight. Let the rice be tightly packed.
• No need to refrigerate
• In the morning, temper the oil with the following seasonings: mustard seeds, cumin seeds, curry leaves, urid dhal, chana dhal
• Add 3 dry red chillies (chopped) and fry for couple of secs
• Now toss the tamarind soaked rice and keep stirring on medium heat until the water bursting sound subsides
• Use non-stick pan as the rice would tend to stick
• When the rice turns bright yellow and the noise goes down your tamarind rice is ready
• Optional: add onions, cashews, peanuts while frying
• Serve with thick curd
• This is good to eat within 4 to 5 hrs of preparation. If adding onions, this may not stay longer.
• It would taste so divine, trust me on this.