This is predominantly a south Indian delicacy. Puli in tamil means tamarind, hence it is also called tamarind rice. This is one of the prasadam varieties made at Tirupati Balaji Temple. It has a typical taste of its ingredients and is generally made during special occasions like festivals and marriages.
Ingredients:
2 1/2 cups raw rice (small grain),125g seedless tamarind, 100g oil, 2tsp Bengal gram dal, 2tsp black gram dal, 2 tbsp ground nuts/ cashew nuts 1 tsp mustard seeds, 5 red chillis, 5 green chillis, 2 twigs kadi patta(curry leaves) ¼ tsp hing(asafoetida),1/2 tsp haldi (turmeric powder) and salt to taste.
Preparation:
Soak tamarind in a cup of water to get pulp out of it.
Boil the rice with enough water so that rice grains remain separate and non-sticky and allow it to cool.
Heat oil in a pan, add the pulses, nuts, red chillis, mustard seeds and hing (asafoetida).
Keep stirring and once mustard starts spluttering add green chillis, kadi patta, tamarind pulp, haldi and salt.
Cook this on slow flame and the indication for it is done is when the gravy leaves oil and also it should not get burnt at the bottom hence it needs stirring in between.
Once the gravy is ready mix it well with a ladle into the rice.
This can be served plain or with curds and kurkure bhindi.Boil the rice with enough water so that rice grains remain separate and non-sticky and allow it to cool.
Heat oil in a pan, add the pulses, nuts, red chillis, mustard seeds and hing (asafoetida).
Keep stirring and once mustard starts spluttering add green chillis, kadi patta, tamarind pulp, haldi and salt.
Cook this on slow flame and the indication for it is done is when the gravy leaves oil and also it should not get burnt at the bottom hence it needs stirring in between.
Once the gravy is ready mix it well with a ladle into the rice.
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