Brown Rice Puliyodarai

Recipe by
Total Time:
25-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Course: Main Recipe
Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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Ingredients

  • For the tamarind sauce (pulikachal)
  • 2 tbsp - tamarind paste dissolved in about 4 cups water (if you're using tamarind pods, soak a large lemon-size ball in 4 cups of warm water and when the tamarind softens, in about 30 minutes, crush it with your fingers to extract all the juice and discard the solids)
  • 3 - red chillies
  • 1 tsp - fenugreek seeds
  • 1 tbsp - channa dal (Bengal gram)
  • 1 tbsp - urad dal (black gram)
  • 1 tbsp - canola or other vegetable oil
  • A generous pinch of asafoetida (hing)
  • 1 tsp - mustard seeds
  • 1/2 tsp - turmeric powder
  • To put together the puliyodarai:
  • 1 cup - brown rice, cooked until tender in rice cooker as per the manufacturer's instructions or in an oven (you can leave out the cumin seeds if you use the oven)
  • 3 tbsp - tamarind sauce
  • 1 tsp - canola oil
  • 1 tsp - mustard seeds
  • 2 tbsp - peanuts
  • 1 tbsp - cashew nuts
  • 2-3 small sprigs of curry leaves

How to Make Brown Rice Puliyodarai

  • Dry-roast the fenugreek seeds until they darken slightly to a reddish hue.
  • In a tiny bit of oil, fry the red chillies. Remove and use a paper towel to absorb the excess oil.
  • In a spice grinder, powder the fenugreek and chillies along with about 1/2 tsp of salt. Set aside.
  • Heat remaining oil and add the mustard, asafoetida, chillies, chana dal and urad dal. Fry for a minute.
  • Once the peanuts start browning, add the tamarind sauce. Let the tamarind sauce reduce on a low flame until it has thickened to a consistency almost like that of molasses. Now add the chilli-fenugreek powder and stir well to mix. Check for salt and add more if needed. Take off heat.
  • This sauce can be stored for weeks if kept in the refrigerator in an airtight container.
  • Heat the oil and add the mustard seeds.
  • When they crackle, add the curry leaves, cashew nuts and peanuts and fry until the peanuts turn lightly golden.
  • Add the peanuts, mustard and curry leaves to the rice along with the tamarind sauce. Mix thoroughly. Add more tamarind sauce if you need.

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