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Tamarind Rice

Tamarind Rice

Name: Tamarind Rice
Total time: 1 min 58 s
Yield: 2
Ingredients: 1 cup Raw Brown Rice; 1 teaspoon Salt; 1 teaspoon Turmeric Powder; 2 tablespoons Sesame Oil; 1 teaspoon Mustard Seeds; 0.25 cups Peanut (with Skin); 2 teaspoons Jaggery Powder; 8 pieces Red Dry Chilli Bydagi; 2 teaspoons Coriander Seeds; 2 teaspoons Chana Dal; 2 teaspoons Urad Dal Whole White Gota-ofl; 0.25 teaspoons Pepper; 1 pinch Asafoetida/hing; 50 g Tamarind; 2.5 cups Water; 12 pieces Curry Leaves

Time30 Min

DifficultyEasy

Serves2

When it comes to south-Indian foods, the Tamarind Rice requires no introduction. This delicious rice preparation has a surprisingly simple recipe which is tangy, sour and spicy at the same time. It is popularly known as Puliyodharai in Tamil and is a common rice item prepared throughout the year. The dish derives its taste primarily from the tamarind, hence the name ‘puli’ which means ‘something s ... our’. Its sourness is balanced by the fiery hot chillies that go into the mix along with the crunchy flavour of fried peanuts. This delicious combination of sauce and rice makes for a filling meal on any day. Commonly Tamarind Rice is made by preparing the sauce first and then mixing in freshly prepared rice for the best taste. The sauce can be made by first making the Piliyodharai mix, where ingredients for the spice mix are ground into a dry powder. This powder is usually made in a large batch and stored in an airtight box to be used over the weeks. To make Tamarind Rice Restaurant style you can buy a ready-made mix from the market and enjoy the different tastes that come with different makers. Tamarind Rice being simple and delicious is one of the most popular preparations throughout the country. It has its own variations in flavour depending on the locally available spices. It is a common breakfast item in hotels and homes. It is also packed as lunch for school children as rice gives plenty of energy to sustain them throughout the afternoon.

Ingredients

Dry Grocery

Salt

1 teaspoon

Turmeric Powder

1 teaspoon

Sesame Oil

2 tablespoons

Mustard Seeds

1 teaspoon

Peanut (with Skin)

0.25 cups

Jaggery Powder

2 teaspoons

Red Dry Chilli Bydagi

8 pieces

Coriander Seeds

2 teaspoons

Chana Dal

2 teaspoons

Urad Dal Whole White Gota-ofl

2 teaspoons

Asafoetida/hing

1 pinch

Tamarind

50 g

Fruits & Vegetables

Curry Leaves

12 pieces

Other

Raw Brown Rice

1 cup

Pepper

0.25 teaspoons

Water

2.5 cups

Directions

Wash and soak the rice for half an hour.

Place in a pressure cooker along with water and salt and cook for 10 to 12 minutes or 3 to 4 whistles. Once done allow the steam to settle down. Open and fluff the rice. Do not overcook.

While the rice is still warm, add 1/4th teaspoon turmeric powder and 1 teaspoon sesame oil. Mix well and set aside

Soak tamarind in warm water for half an hour. Squeeze to extract pulp and set aside

Heat a pan and then reduce heat to low. Add coriander seeds, 4 dry red chilies, 1 teaspoon chana dal, 1 teaspoon urad dal, whole black pepper.

Saute on a low flame till the dals turn a golden colour and the mixture turns aromatic. Take off the flame and mix in the hing.

Allow this mixture to cool down. Place in a blender and grind to a fine powder. Set aside

Heat the remaining sesame oil in a pan. Add the mustard seeds and remaining 1 teaspoon urad dal. Followed by the remaining 1 teaspoon chana dal and 1/4th cup peanuts.

Saute till the lentils turn brown. Peanuts should be done by this time too. Add the remaining dry red chillies, turmeric powder and curry leaves. Saute. Then add hing and saute again.

Add the tamarind pulp to the tempering and mix well. Add salt and jaggery powder. Mix well and simmer on a low flame.

Cook till the mixture thickens and has started to bubble. Add the spice powder. Mix well and simmer on a low flame till everything is well combined and cooked. The mixture will be thick. Once this is achieved, remove and set aside

Add this cooked mixture to the rice and mix well to coat evenly

Serve immediately

Interesting Facts about tamarind rice:

The Tamarind Rice at Home can also be prepared by cooking the raw rice in the sauce. This method gives a stronger flavour and better taste. Tamarind rice is offered as Prasad in temples accompanied by Vadam. There are three main variations on How to make Tamarind Rice in South India. The first is the Puliyodharai from Tamil Nadu, and then there is the Puliyogare from Karnataka and finally the Pulihora from Andhra Pradesh. This delicious rice preparation uses simple ingredients to make a filling meal. The Tamarind sauce can be made in a large batch and refrigerated to be consumed over a few days. Check out the Tamarind Rice Video for a detailed look into preparing it.

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We hope you had fun making it! Enjoy the meal.

Tamarind Rice

When it comes to tastes and flavours, it is almost impossible not to talk about South Indian cuisine. From the famous Idlis and Dosa to the lesser known Uppu Urundai and Puttu, each one of the dishes brings with itself a different flavour we all love to relish. In this list of the best dishes, tamarind rice or puliyogare certainly stands out. Made with rice, tamarind, lentils and dry spices, tamarind rice is also served as prasad (offering) in the temples and puja ceremonies such as Aadi 18 or Pathinettam Perukku, Kaanum Pongal and Navratri. You can also find variations of the tamarind rice in other Southern states and thus, the dish also gets different names such as puli sadam, puliyogare, puliyodharai, or kokum rice. Puliyodharai can be stored as it remains fresh for around two days. This is why it is quite famous as food for travel. Another thing that makes puliyogare an easy and helpful dish is that you can also use leftover rice in tamarind rice or puliyodharai recipe. It is best enjoyed with papad, chips or vada. You can also learn how to make curd and serve it along with hot puli sadam.

How To Make Tamarind Rice?

Already craving the tangy tamarind rice? Here is a simple tamarind rice recipe you can try at home even if you are a beginner. Jot down the tamarind rice recipe steps and ingredients and make your meal a fantastic one: Ingredients Tamarind Curry Leaves Raw Brown Rice Pepper Turmeric Powder Salt Sesame Oil Mustard Seeds Peanut (with Skin) Jaggery Powder Red Dry Chilli Byadgi Coriander Seeds Chana Dal Urad Dal Asafoetida/hing Tamarind Rice Recipe: Directions Begin the puliyogare recipe by washing the brown rice properly and soaking it in water for at least half an hour. Simultaneously, soak tamarind in warm water for half an hour. Now, add the rice to a pressure cooker. Pour some water and add salt to taste. Cook the rice for 3-4 whistles. Once the rice is cooked, the steam settles down on its own and then opens and fluffs the rice. Add turmeric powder and sesame oil to the warm rice and mix well. Let it aside. By now, the soaked tamarind is also ready. Squeeze it to extract the pulp and let the tamarind pulp aside. Take a pan and heat it. Keep the flame on low and add coriander seeds, dry red chillies, urad dal, chana dal, and whole black pepper. Roast the dals and spices until the dal becomes golden and the spices become aromatic. Take them off the flame and mix the ingredients in hing. When the spices cool down, place them in a blender and make a smooth powder. Take another pan and heat sesame oil in it. Add the mustard seeds and urad dal. Sauté for a few seconds and then add chana dal and peanuts. Keep sautéing until the dal turns brown and peanuts have also changed their colour. Add dry spices such as turmeric powder, dry red chillies and curry leaves. Sauté for a few seconds, add hing and continue sautéing It is time to add the tamarind pulp to the tempering. Also, add salt and jaggery powder. Mix all the ingredients well and simmer on a low flame. Keep cooking until the mixtures become thick and bubbles start appearing. Then, add the powdered spices. Combine and simmer on a low flame so that all the ingredients are well cooked. Once you notice that the mixture is thick, remove it from the flame and add it to the rice. Mix the rice and tamarind mixture well. Your tamarind rice or puliyogare is ready to be served.

Top Rice Recipes Other Than Puliyogare

Now that you have learned the puliyogare recipe, we are sure you will not stop at that. Here are some of the best rice recipes you must try at least once: Curd Red Rice: Also known as yoghurt rice, curd rice is also a South Indian recipe just like puli sadam. It is a great summer food and is served with podi, papad, and pickle. You can make it in just a few minutes by mixing the curd with cooked mushy rice and salt. The rice is then tempered with basic spices and herbs. Jeera Rice : Flavourful and delicious, jeera rice is a one-pot dish that has a special place in every household. What also makes this dish more popular is that it is quite healthy. Pair it with cucumber raita or onion-tomato raita and enjoy it at lunchtime. Tomato Rice: Another sour and tangy rice recipe on the list is tomato rice. This simple yet flavoursome dish is made with rice, tomatoes, herbs, and spices. We suggest you serve it with salad, curd or mint raita. Lemon Rice: If you want a dish that can be prepared in just 10 minutes without any compromise on the taste, lemon rice is here for your rescue. People also call it Chitranna in Kannada. This popular Indian rice recipe is prepared with cooked rice, lemon juice, and tempering of spices, curry leaves, and peanuts. Now, that your weekly lunch menu is ready, it is time to pick which one is going to be your first meal. All these rice recipes are easy to make and do not require many ingredients. Just grab the basic spices, rice and the special ingredients and you are all set to put your culinary magic into the work. Happy cooking!