This dish always brings back memories of train travel, picnic, a trip to the beach, etc. This variety of rice was prepared for long journeys as it can sustain long periods of warm temperature. Also, due to its rich flavor, it could be eaten on the go without a side dish.
Puliyodarai or Puli Sadam is one of the many variety rice from the southern part of India. Spice Powder plays an important role in preparing Puzikaachal (a liquid) which is the main ingredient in preparing the Puliyodarai. Puliyodarai is also prepared in temples as an offering to the God and then distributed among the devotees. The preparation is also called Temple Puliyodarai.
Raw Rice – 1 cup
Gingelly Oil (Sesame Oil / Nalla Ennai) – 1 tbsp
Puzikaachal – 2 ½ to 3 tbsp
Wash, rinse and soak the rice in 2 cups of water for 30 minutes. Drain the water. Cook the rice in 2 cups of water in a pressure cooker for 2 whistles. Allow the steam to cool down on its own without removing the weight valve. Open the cooker, take out the rice and spread it in a broad plate with a fork. Allow the rice to cool completely. Transfer to a mixing bowl. Add Gingelly oil and mix gently. Add the Puzikaachal and mix evenly.
Quantity of Puli Karaichal can be adjusted to suit the taste.
Leave it for an hour before serving or packing. Enjoy with Coconut Chutney or Pickle etc.
- Basmati Rice or Jeera Rice is the better choice for this recipe.
- Do not use hands to mix or spread while preparing the recipe. else the Puliyodarai may get spoiled quickly.