Tamarind Rice
by Tarla Dalal
Called Puliyodare in Tamil, this is an Iyengar cuisine classic. A heart-warming dish that uses tamarind to create a magical flavor. The South Indian style tadka adds both flavor as well as appeal, making this a great lunch/dinner recipe. Enjaaai!
Tamarind Rice recipe - How to make Tamarind Rice
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
3 cups steamed rice (chawal)
1 tbsp urad dal (split black lentils)
1 green chilli , slit green chilli
1 whole dry kashmiri red chilli , broken into pieces
1 tsp grated ginger (adrak)
1/4 tsp asafoetida (hing)
6 to 8 curry leaves (kadi patta)
2 tbsp oil
salt to taste
For The Tamarind Paste
1/4 cup tamarind (imli)
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/2 cup water
For The Garnish
1 tbsp ghee
1 tbsp chopped coriander (dhania)
Method
For the tamarind paste
For the rice
For the tamarind paste
- For the tamarind paste
- Combine the tamarind with ½ cup of water and cook over medium flame for a minute. Allow it to cool slightly.
- Pass through a strainer to get a thick pulp.
- Add the turmeric powder and chilli powder and keep aside.
For the rice
- For the rice
- Heat the oil in a pan and add the urad dal and roast till it turns golden brown in colour.
- Add the green chilli, dry red chilli, ginger, asafoetida and curry leaves and cook for a few more seconds.
- Add the tamarind paste, mix well and cook for 2 minutes.
- Add the steamed rice and salt, mix well and cook for 3 to 4 minutes.
- Serve hot garnished with the ghee and coriander.
Nutrient values per serving
| Energy | 233 cal |
| Protein | 3.3 g |
| Carbohydrates | 31.1 g |
| Fiber | 1.9 g |
| Fat | 10.5 g |
| Cholesterol | 0 mg |
| Vitamin A | 94 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.8 mg |
| Vitamin C | 0.1 mg |
| Folic Acid | 7 mcg |
| Calcium | 8.4 mg |
| Iron | 0.4 mg |
| Magnesium | 37.7 mg |
| Phosphorus | 71.6 mg |
| Sodium | 3.8 mg |
| Potassium | 52.9 mg |
| Zinc | 0.6 mg |
Outbrain
Tried it..it was yummmm...... (y)
this mildly flavored rice is succulent and the tang from the tamarind is perfect to proportion, leaving a pleasantly tingling after taste...also that surprise element- the crunch from the urad dal is just what this soft textured needed.. Loved it!
The acidity of the tamarind is just right! it does not over power the dish but gives that tangy flavour to the rice.