Puliyodharai/Ambad Bhath/Tamarind Rice

Puliyodharai/Ambad Bhath/Tamarind Rice

Puliyodharai is a popular South Indian variety rice made at South Indians home and even served in many of the South Indian temples. This particular recipe is a traditional sourashtrian tamarind rice which we call it as Ambad Bhath. 

    Cuisine: South Indian

    Coarse: Main dish

    Cooking time: 35 mins

    Prep time: 10 mins

    Serves : 3

Ingredients

To make tamarind concentrate:

• 3/4 cup thick tamarind extract
• 8 red chillies
• a piece of asafetida(katti perungayam)
• 1/2 tsp fenugreek seeds powder
• 1/2 tsp turmeric powder
• salt to taste
• 2 tbsp wood pressed groundnut oil

For seasoning:

• 1/4 cup or less wood pressed groundnut oil
• 1 tsp mustard seeds
• 2 tbsp chana dal
• 1 1/2 tbsp urad dal
• few curry leaves
• 1 inch chopped ginger 

Other ingredients:

• 1 cup heaped Sona masoori rice or raw rice
• salt to taste
• Water to boil the rice

Directions

Step 1:

Cook the rice in a pot with approximate ratio 1:5(rice:water) and salt. The rice should be 80-90% cooked so that each grain stands seperate. Do not cook it mushy. Strain the water. Spread it in a wide plate to cool.

Step 2(tamarind concentrate):

Break the red chillies into half or one-third. Heat oil in a pan. Add red chillies and asafetida. Roast asafetida completely in oil. Let the red chillies turn golden brown. 

Step 2(tamarind concentrate):

Add tamarind extract, turmeric powder, fenugreek seeds powder and required salt. Keep the flame low-medium and boil the tamarind extract until thick and oozes out oil.

Step 3(seasoning):

Heat oil in a pan. Add mustard seeds and allow it to splutter. Add chana dal, urad dal, chopped ginger and fry until both the dals turn golden brown. Add curry leaves and switch off the flame. 

Step 4:

Add this seasoning to the cooked rice. Add tamarind concentrate prepared in step 2. Let everything get cool completely.

Step 5: 

Mix everything well with hands(we usually mix with hands). Check for salt. Serve with sliced coconut, boiled red gram sundal or boiled black chana of our choice. Ready to serve!.

Notes:

1. Adding generous amount of mustard seeds, chana dal and urad dal gives nice taste and flavor to any variety rice.

2. Quantity of Tamarind concentrate prepared here will be exactly ok for the rice given. You can prepare more and preserve it for future use. It stays good for a month if kept in fridge.

3. Puliyodharai tastes better if prepared earlier and served later. The taste is ultimate the next day of making it.

4. Katti perungayam gives nice flavor to tamarind rice. You may use asafetida powder instead of the katti perungayam piece. 

5. Adding wood pressed groundnut oil to tamarind rice gives unique taste. You may use any type of oil of your choice.

6. Use dark tamarind or a mix of dark and light tamarind. Using only light tamarind would not give a bright color and taste to this rice.

7. All these tips I have learnt from the elders in my family. I'm thankful and grateful to all my elders!!.