By Tamarind rice, also known as “puliyodharai” or “puliyogare,” is a popular South Indian dish made with cooked rice and a tangy tamarind sauce. Here’s a basic recipe to prepare tamarind rice:
Ingredients:
- 1 cup rice (preferably short-grain rice like sona masoori)
- 1 lemon-sized ball of tamarind
- 2 tablespoons peanuts
- 2 tablespoons split black gram (urad dal)
- 2 tablespoons chana dal (split chickpeas)
- 1 tablespoon sesame seeds
- 1 teaspoon mustard seeds
- 1 teaspoon fenugreek seeds
- 2-3 dried red chilies
- 2-3 green chilies, slit lengthwise (adjust to taste)
- 1/4 teaspoon asafoetida (hing)
- 1/2 teaspoon turmeric powder
- 1 sprig curry leaves
- 1/4 cup oil
- Salt to taste
For Tamarind Paste:
- 1/4 cup water
- 1 tablespoon jaggery or brown sugar (optional)
- 1 tablespoon sambar powder or puliyodharai powder (available in stores)
- Salt to taste
Cook Rice: Cook the rice according to your preferred method until it’s fluffy and separate. Spread it on a plate to cool.
Prepare Tamarind Paste: Soak the tamarind in 1/4 cup of warm water for about 15-20 minutes. Squeeze the tamarind pulp well to extract the juice, then strain it to remove any fibers or seeds. Add jaggery (if using), sambar powder, and salt to the tamarind extract. Mix well and set aside.
Tempering: Heat oil in a pan or kadai over medium heat. Add mustard seeds and let them splutter. Add fenugreek seeds, asafoetida, dried red chilies, green chilies, curry leaves, peanuts, split black gram, and chana dal. Fry until the dals turn golden brown and the peanuts are roasted.
Add Tamarind Paste: Reduce the heat to low and add the prepared tamarind paste to the pan. Stir well to combine the ingredients. Cook the tamarind mixture for 5-7 minutes, stirring occasionally, until the raw smell disappears, and the mixture thickens slightly.
Add Sesame Seeds: Add sesame seeds and turmeric powder to the pan. Mix well and cook for another 1-2 minutes.
Mix with Rice: Turn off the heat and add the cooked rice to the pan. Gently mix the rice with the tamarind mixture until well coated. Be careful not to break the rice grains while mixing.
Adjust Seasoning: Taste the tamarind rice and adjust the salt and tanginess according to your preference. You can add more tamarind paste or salt if needed.
Serve: Tamarind rice is ready to serve. It can be enjoyed hot or cold as a main dish or as part of a meal with accompaniments like yogurt, papad, or pickle.
Tips:
- Adjust the amount of tamarind paste and spices according to your taste preferences.
- You can add roasted cashews or almonds for extra crunch and flavor.
- Store leftover tamarind rice in an airtight container in the refrigerator. It stays fresh for 2-3 days and makes for a convenient meal or snack.
