Andhra style puliodharai is my go to recipe on cold winter nights. We love this rice with some potato chips or potato fry by the side. I also make a raita to go with this as it tends to be a little on the drier side. Besides, it is also a great way to use up leftover rice. Cold leftover rice works best for this and i strongly recommend using Sona Masuri or Ponni variety for making this. But basmati will also work averagely in this recipe. For an added flavor, use sesame oil.
Leftover cooked rice 2 c ( See notes)
Tamarind a medium lemon size ball
Hot water 1/2 c
Green chilies 4 to 5
Jaggery 1 tbsp
Sesame oil 3 tbsp
Peanuts a handful
Curry leaves a sprig
Turmeric powder 1/2 tsp
Hing a large pinch
Salt to taste
To Roast And Grind:
Mustard seeds 1/2 tsp
Fenugreek seeds 1/2 tsp
Sesame seeds 1 tsp
Mustard seeds 1 tsp
Urad dal 1 tsp
Dry red chilies 2 broken
Sesame oil 1 tbsp
1. Short grained rice works best for this recipe. If you dont have leftover rice, pressure cook rice to three whistles, let cool completely and use.
2. In case you dont have sesame oil, feel free to use any neutral flavored cooking oil. Coconut oil is not recommended.
3. You may also add a few broken cashews instead of or along with the peanuts.
Soak the tamarind in hot water for about 10 mins.
Once done, blend the tamarind along with the water to a smooth puree, strain and set aside.
Heat a pan and dry roast mustard seeds, fenugreek seeds and sesame seeds till light brown and fragrant.
Remove and let cool.
In the same pan with 3 tbsp sesame oil.
Add the peanuts and fry till golden and crunchy.
Drain on a kitchen towel.
To the oil in the pan, add mustard seeds and once they splutter, turn down the flame to medium and add urad dal,dry red chilies, green chilies, turmeric, curry leaves and hing in this order.
Once the dal has turned a light brown, add the tamarind extract and salt along with the jaggery.
While the tamarind is simmering, blend the roasted ingredients to a powder.
Now tip in the ground powder and mix well.
Let the mixture simmer on medium flame till oil separates.
At this stage, add the cooked rice and fried peanuts and mix well.
Switch off flame and check seasoning. Adjust salt accordingly.
Serve hot with accompaniments suggested.