Puliyotharai-Tamarind rice

Launch a keyword search "pulihora or tamarind rice", sure your search engine will not deceive with variety of versions!
Puliyodarai is purely associated as a travel food by a Southie, temple prasadam (offering), etc... South Indian consumes primarily rice everyday, usually the leftover rice is turned out into any variety rice. In olden days, there was no refrigerator to store any leftover. This tamarind rice is boomed in that era. The tamarind and gingerly oil keep the rice intact for 2 to 3 days without refrigeration.
My mom was not fond of any mixed rice and prepares only when we travel. But, I lived near "Venkateswara temple", we can view one corner of the temple from my home. Getting up in middle of the sleep hearing "Suprabatham" loud in speakers. Me and my brothers will try to cover the head with blanket and continue to sleep until we hear my mom voice yelling is "late for school". Now, everything changed , no more loud devotional songs, people considered as a "disturbance / nuisance". The temple needs a special notice to use speakers!
Everyday, we use to run for the prasadam mostly is: puliyotharai! We get the offering/prasadam in hands, finish eating in seconds and wipe the oily hands in dress. Go back stand in line for second offering! That was so much fun! Now they serve in thonnai (small dry leaf cup) and wash basin is available to wash your hands. You have to sit and no more second offering :( Whenever we go back India, I visit often the temple with my son, he is so fond of Tamarind rice and call it Temple rice!
I recreated with the base of my mom recipe, the spice powder really gives a spicy twist! This version tastes similar to the temple puliyotharai that I use to have in my town.

Tamarind rice gravy/ pulli Kuzhambu

Tamarind (mix of Aged* and fresh* one): A big lemon size

Water: enough water to soak

Tamarind we have two varieties: Aged and New tamarind

*New tamarind-pudu pulli : is fresh crop is lighter in color and have very tangy taste

*Aged tamarind/pazham pulli: probably a year old or more, visually is darker and the taste is slightly sweeter.

Best for tamarind base gravy.

Keep Tamarind + water in microwave for a minute. Extract the juice and remove the pulp. Do not add more water - If it is liquidy it takes a long time to reduce in stove!

Seasonning:

Gingelly oil/sesame oil: 1/4 cup (the more u add, the rice is tasty and will not be spoiled)

Hing/asafoetida: two pinch

Roasted Peanuts: 3 tbsp

Dry red chilli: 4 broken into small pieces

Mustard seeds: 1 ttsp

Channa dhal: 1 tbsp

Curry leaves : few leaves

Turmeric: 1/2 tsp

Method

Heat the oil , start with hing and add ingredients mentioned in list above. Once you hear the cracking sound, pour the tamarind juice.

Reduce the heat in medium, it may splatter when it starts to boil. Add a little salt (about 1/2 tsp) you can always adjust later will mixing the rice.

Stop the stove when the oil starts to float in top and the mixture is thicken!

Once cooled, store always in glass container.
The gravy stays fresh for months in fridge if used properly!

Spice powder

Dry roast & grind

Sesame seeds: 1 tbsp

Coriander seeds: 2 tsp

Dry Chilli : 2 to 3

Fennugreek: 1/8 tsp

Method:

Dry roast all the ingredients, cool it and grind into fine powder. Store in seperate container.

How to make Puliyodarai?

Ingredients:
steamed rice

Tamarind gravy: Look above for recipe

Powder: Look above for recipe

Cool completely the rice in plate. The grain should be separate.

Now add little amount of tamarind gravy (about 1 or 2t sp), best if mixed with your clean hands! Sprinkle the spice powder mix, taste the salt and tamarind level. Mix according ur taste.

Be patient, give an hour or two before serving, it is best only after few hours!