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$9.31The Story
Puliyodharai Rice Paste is a vegetarian recipe prepared with tamarind, chillies and jaggery without much spices from Indian cuisine. In Kannada, it is known as puliyogare which means sour and tempering. This recipe is mainly prepared in the South Indian State of Tamilnadu especially in Hindu temples. It is offered as prasadam or nivedyam and then served to devotees. Moreover, the puliyodharai is prepared during special occasions and festival seasons and served during celebration feasts. Get ready for a lip-smacking instant meal with the harmony of sour and spice with rice!
Why you should include puliyodharai in your diet for your health?
- It has antibacterial properties.
- It is an anti-aging product.
- It prevents bad cholesterol.
- Improves digestive health
Food Preferences
- Vegetarian
- Halal
Ingredients
Tamarind (16%), Sesame Oil, Lentils, Iodized Sale, Raw Sugar (Palm Jaggery), Red Chilly, Sesame Seeds, Asafoetida, Coriander, Turmeric, Mustard, Fenugreek and Preservative (INS211).
Nutrition Info
| Attributes | Per Serving (null) |
| Energy | 140kj |
| Protein | 1g |
| Total Fat | 2g |
| Carbohydrate | 3g |
| Sugar | 2g |
| Sodium | 0.62g |
Tips for preparing more delicious meals with puliyodharai
Rinse your basmati (or other long-grain rice) underwater until the water comes out clean. Additionally, soak your rice in fresh water for 20 to 30 minutes, then drain the rice and set it aside. Rinsing the rice removes surface starches that can cause the rice to become gummy while cooking. Soaking gives the rice the opportunity to cook more evenly and will ensure you don’t get any al dente pieces. In the cooking phase, you can prepare your rice the way you want. Use leftover rice or cool the rice completely before mixing with Puliyodharai. If you do mix when hot, the rice tends to be soft and will break when you use a spoon or ladle. So, waiting is the best for the perfect recipe. Mix 2 teaspoons (20g approx) of this paste with 1 cup (125g approx) of cooked rice in a clean dry bowl thoroughly and set aside for 2 minutes. On the other hand, you can adjust the amount of rice and Puliyodharai Rice Paste according to your preferred concentration and taste. For extra taste garnish with groundnuts or cashew nuts freshly roasted in Gingelly oil and serve. Also, In Karnataka, the recipe is prepared by adding grated coconut to it. Once mixed, you can enjoy it hot, warm or even at room temperature. It is best savoured with some crispy potato chips and a salad on the side. Homestyle Puliyodharai (Tamarind Rice) is ready to serve, enjoy your yummy meal!
Some tips to be considered for long-term consumption
Puliyodharai can be stored up to 12 months in a cool and dry place or refrigerator. It is also recommended to be served with non-damp, dry spoons.
Description
Puliyodharai Rice Paste is a vegetarian recipe prepared with tamarind, chillies and jaggery without much spices from Indian cuisine. In Kannada, it is known as puliyogare which means sour and tempering. This recipe is mainly prepared in the South Indian State of Tamilnadu especially in Hindu temples. It is offered as prasadam or nivedyam and then served to devotees. Moreover, the puliyodharai is prepared during special occasions and festival seasons and served during celebration feasts. Get ready for a lip-smacking instant meal with the harmony of sour and spice with rice!
Why you should include puliyodharai in your diet for your health?
- It has antibacterial properties.
- It is an anti-aging product.
- It prevents bad cholesterol.
- Improves digestive health
Food Preferences
- Vegetarian
- Halal
Ingredients
Tamarind (16%), Sesame Oil, Lentils, Iodized Sale, Raw Sugar (Palm Jaggery), Red Chilly, Sesame Seeds, Asafoetida, Coriander, Turmeric, Mustard, Fenugreek and Preservative (INS211).
Nutrition Info
| Attributes | Per Serving (null) |
| Energy | 140kj |
| Protein | 1g |
| Total Fat | 2g |
| Carbohydrate | 3g |
| Sugar | 2g |
| Sodium | 0.62g |
Tips for preparing more delicious meals with puliyodharai
Rinse your basmati (or other long-grain rice) underwater until the water comes out clean. Additionally, soak your rice in fresh water for 20 to 30 minutes, then drain the rice and set it aside. Rinsing the rice removes surface starches that can cause the rice to become gummy while cooking. Soaking gives the rice the opportunity to cook more evenly and will ensure you don’t get any al dente pieces. In the cooking phase, you can prepare your rice the way you want. Use leftover rice or cool the rice completely before mixing with Puliyodharai. If you do mix when hot, the rice tends to be soft and will break when you use a spoon or ladle. So, waiting is the best for the perfect recipe. Mix 2 teaspoons (20g approx) of this paste with 1 cup (125g approx) of cooked rice in a clean dry bowl thoroughly and set aside for 2 minutes. On the other hand, you can adjust the amount of rice and Puliyodharai Rice Paste according to your preferred concentration and taste. For extra taste garnish with groundnuts or cashew nuts freshly roasted in Gingelly oil and serve. Also, In Karnataka, the recipe is prepared by adding grated coconut to it. Once mixed, you can enjoy it hot, warm or even at room temperature. It is best savoured with some crispy potato chips and a salad on the side. Homestyle Puliyodharai (Tamarind Rice) is ready to serve, enjoy your yummy meal!
Some tips to be considered for long-term consumption
Puliyodharai can be stored up to 12 months in a cool and dry place or refrigerator. It is also recommended to be served with non-damp, dry spoons.
