Puliodharai/Pulisadham is a South Indian delicacy prepared from Tamarind and Rice. There are many variations to this recipe. The most popular one is the Iyengar puliodharai which is served as Prasadham in almost all Vaishnava temples.
The sourness from Tamarind, the fresh aroma from sesame oil, coriander seeds and curry leaves enhance flavour to this dish. Though it is bit elaborate I can guarentee you it tastes so delicious and well worth your time. The whole process takes minimum 30-45 minutes.
“Pulikaichal” or Tamarind paste is the base of this recipe. Once the paste is ready you can mix it with rice and serve it. The paste stays good for upto 10 days without even storing it in refrigerator.
– If you find the Pulikachal paste too spicy then add some salt, water, jaggery powder and let it boil for 10 more minutes.
– Depending on the variety of Tamarind, Red chilli you use the color of the Pulikachal paste might differ
– Sesame oil works best in this recipe. However if you dont have sesame oil at home,you can substitue with any other oil.(Vegetable or Sunflower oil)
– If you dont have peanuts you can substitute it with cashewnuts
– Start adding paste to rice little by little. For one cup of cooked rice you will need 3 or 4 spoonful of this Paste.