Tamarind Rice ( South Indian Recipes )

Tamarind Rice ( South Indian Recipes )

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This rice preparation is well-known all over south india, although there are likely to be mild variations in the way it is performed in various regions. Since most ingredients used in this recipe are dried or pre-processed spices, it remains good for a long time and is ideal to pack and take along when travelling.

Tamarind Rice ( South Indian Recipes ) recipe - How to make Tamarind Rice ( South Indian Recipes )

Preparation Time:    Cooking Time:    Total Time:     Makes 3 servings

Ingredients


For Tamarind Rice
1 tbsp coconut oil or any other refined oil
1/4 cup raw peanuts
1/2 tsp chana dal (split bengal gram)
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp urad dal (split black lentils)
2 whole dry kashmiri red chillies , broken into pieces
8 to 10 curry leaves (kadi patta)
1/4 tsp asafoetida (hing)
1/4 tsp turmeric powder (haldi)
1/4 cup tamarind (imli) pulp
2 1/2 cups cooked rice (chawal)
salt to taste
for the masala (makes approx. ? cup)
1 1/2 tsp chana dal (split bengal gram)
1 1/2 tsp urad dal (split black lentils)
1 1/2 tsp coriander (dhania) seeds
3 to 4 whole dry kashmiri red chillies , broken into pieces
2 tsp sesame seeds (til)

Method
For the masala

    For the masala
  1. Heat a small pan, add all the ingredients and dry roast on a slow flame for 5 minutes or till they turn golden brown in colour, while stirring continuously. Keep aside.
  2. When cool, blend in a mixer to a fine powder. Keep aside.

How to proceed to make tamarind rice

    How to proceed to make tamarind rice
  1. Heat the oil in a broad non-stick pan, add the peanuts and sauté on a slow flame for 4 to 5 minutes or till they turn light pink in colour while stirring continuously.
  2. Add the chana dal, mustard seeds, urad dal, red chillies, curry leaves, asafoetida and turmeric powder, mix well and sauté on a medium flame for a minute, while stirring continuously.
  3. Add the tamarind pulp, mix well and cook on a medium flame for 2 minutes or till the mixture thickens.
  4. Add the prepared masala, rice and salt and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
  5. Serve hot.
Nutrient values per serving
Energy297 cal
Protein8.1 g
Carbohydrates41 g
Fiber4.1 g
Fat11.4 g
Cholesterol0 mg
Vitamin A45.5 mcg
Vitamin B10.2 mg
Vitamin B20.1 mg
Vitamin B34.2 mg
Vitamin C0.4 mg
Folic Acid12.5 mcg
Calcium45.2 mg
Iron1.3 mg
Magnesium0 mg
Phosphorus0 mg
Sodium5.4 mg
Potassium97 mg
Zinc1.3 mg
Tamarind Rice ( South Indian Recipes ) with step by step photos

South-Indian rice

  1. Tamarind rice or popularly known as puliyodharai, puliyogare, pulihora, puli sadam is a famous South-Indian tangy, spicy rice preparation. Puli” refers to Tamarind in Kannada, Telugu and Tamil. It can be made with two methods, first, in which the rice is cooked and tossed in tamarind sauce, the other method is to cook raw rice in pulikacha (tamarind sauce). Apart from that, you can make other South-Indian rice recipes like :

For cooking the rice

  1. To begin making the tamarind rice, you can either pressure cook the rice or cook them on a stovetop. I will be cooking them directly on a stovetop as it gives you control over the cooking time. Wash around ¾ cup of rice thoroughly. You can use any variety of rice but, short-grained rice like sona masuri, surti kolam is preferable.
  2. Soak in 3 cups of water for 30 minutes. Cover with a lid and keep aside.
  3. Drain the rice with the help of a strainer.
  4. Boil a vessel full of water, add 1 tbsp of oil.
  5. Add salt.
  6. Add the rice to the boiling water.
  7. Cook till the rice is al dente, stirring once or twice in between. The rice grain must be fully cooked yet firm.
  8. Pour into a colander and let the water drain out.
  9. Spread the cooked rice on a plate to cool and excess moisture to dry out.
  10. Cover with another place so the top layer of rice does not dry out while they are cooling.

Preparing masala for tamarind rice

  1. To make puliyodharai masala for tamarind rice, in a small pan, add chana dal.
  2. Add urad dal.
  3. Add coriander seeds.
  4. Add 3 to 4 whole dry Kashmiri red chilies.
  5. Add 2 tsp sesame seeds.
  6. Mix well and dry roast on a slow flame for 5 minutes.
  7. Roast till they turn golden brown in colour and aromatic. Do stir continuously for even browning.
  8. Remove from the flame and keep aside to cool.
  9. Once cool, transfer to a mixer jar.
  10. Blend in a mixer to a fine powder. Keep aside. If you make tamarind rice on a regular basis then prepare a large quantity of this spice powder and store it and use as required.

How to make tamarind rice

  1. To prepare tamarind rice, heat the oil in a broad non-stick pan. For an authentic flavour, make use of sesame oil instead of regular cooking oil.
  2. Once the oil is hot, add the peanuts. They provide a nice crunch to puli sadam.
  3. Sauté on a slow flame for 4 to 5 minutes or till they turn light pink in colour while stirring continuously.
  4. Add chana dal.
  5. Addd the mustard seeds.
  6. Add urad dal.
  7. Add the red chillies.
  8. Add curry leaves.
  9. Add asafoetida.
  10. Add the turmeric powder.
  11. Mix well and sauté on a medium flame for a minute, while stirring continuously or until the lentils turn golden brown in colour.
  12. Add the tamarind pulp.
  13. Mix well and cook on a medium flame for 2 minutes or till the mixture thickens.
  14. Add 2 tbsp of prepared masala. Freshly ground spice mix gives a nice flavour to the tamarind rice.
  15. Add rice.
  16. Add salt. Be careful as we have already added salt while boiling rice.
  17. Cook on amedium flame for 1 to 2 minutes. Our tamarind rice is ready.
  18. Remove in a serving bowl and enjoy pulihora hot. You can even pack tamarind rice for lunch or while travelling.

Reviews

Tamarind Rice( South Indian Recipes )
 on 06 Sep 17 12:40 PM
5

Love this classic Tamarind Rice recipe.