Puliyodharai (Tamarind Rice) is a much loved recipe in south India also commonly known by the name ‘tamarind rice’ or ‘puli saadam’. Puliyodharai (Tamarind Rice) is a delectable tangy and spicy rice mixed with tamarind paste made of aromatic spice and tamarind.
This type of rice preparation ‘puliyodharai’ is common in Tamil Nadu, Karnataka and Andhra Pradesh. In Karnataka it is called ‘puliyogare’ and in Andhra Pradesh it is known by ‘pulihora’.
The Puliyodharai (Tamarind Rice) brings back memories of long train travel from Mumbai to south India when mother used to pack tamarind rice and idlis smeared in gingelly oil-milagaipodi to suffice us for two days of travel. We only bought vadas or dry snacks from vendors from en route stations. Those were the days, it was so much fun with 8 to 10 people travelling together, we siblings playing antakshari, name-place-animal-thing, enjoying the scenic view from the window, fighting for the window seat, with no worry in the world.
The short recall from the past brought such pleasant memories.
Later I used to make this once in a while to carry in lunch boxes (for my children and me). My husband used to come home to eat. I remember my mother-in-law used to make nice ‘vathal and vadagam’ (sun dried rice or sago gruel) at home, every summer. The vathal is stored in a large air-tight containers and used whenever needed. For Puliyodharai (Tamarind Rice) or lemon rice, the fried vathal, appalam, papadam is a good combination.
Back to the present…….
To prepare the Puliyodharai Rice we need to prepare a special powder and tamarind paste and later both are cooked together. The puliyodharai mix or paste is mixed with the cooked rice. The puliyodharai mix can be prepared in excess and stored in the refrigerator. This stays good for about a month.