Tamarind rice is a popular recipe and traditional south Indian Tamil recipe. Puliyodharai is also known as huḷianna in Karnataka, puḷihora ("sour rice" in Telugu) in Andhra Pradesh, and tamarind rice in English.


Ingredients
  • Tamarind - 1 big lemon size (preferably the old tamarind)
  • Turmeric powder - a pinch
  • Salt - To Taste
  • Grated Jaggery - 1 teaspoonUrdhal - 2 teaspoon
  • Coriander seeds - 2 teaspoon
  • Curryleaves - few
  • Fenugreek seeds/Vendhayam - 1/2 teaspoon
  • Red chillies - 15
  • Gingelly oil - 4 tablespoon
  • Channa dhal - 1 teaspoon
  • Peanut - 1 teaspoon
  • Mustard seeds - 1 teaspoon
  • Hing - 1 teaspoon

Method
  1. Soak the tamarind in 2  cups of hot water for around 30 minutes.
  2. Extract the thick juice and throw the pulp.
  3. Cook rice and allow it to cool.
  4. Heat oil and add the ingredients. Add tamarind extract, salt and let it boil till it becomes thick. Serve with hot rice.
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 Ingredients

  • Boneless Mutton-250 gms (minced)
  • Cashewnut-4
  • Fennel seed-1 teaspoon
  • Green chilli-4
  • Red chilli-6
  • Small onion-5
  • Garlic-6 pods
  • Ginger
  • Cardamom-1
  • Clove-1
  • Cinnamon-1 
  • Curry leaf-little
  • Egg - 1
  • Roasted gram (Pottukadalai)-2 tsp
  • Grated coconut-2 tsp

Method

  1. Place the kadai in the stove.
  2. Pour one teaspoon of oil.
  3. Add the cinnamon, clove and cardamom.
  4. Add the curry leaves, ginger, garlic, onion, green chilies one by one and sauté.
  5. When there is not much water content add the pottukadalai, cashews and grated coconut and fry till the coconut turns slightly red.
  6. Grind all the sauted items except the mutton without adding water.Beat the egg and mix it with the grinded dough.
  7. Make small balls. Keep a kadai in the stove.
  8. Oil fry these balls in medium fire till the balls turn golden brown (at least five minutes of frying needed).
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