Tamarind Rice: A Taste of Tamil Nadu

wellhealthorganic.com Tamarind Rice: Experience the delightful flavors of South India with this enticing recipe for Tamarind Rice, also known as Puliyodharai in Tamil Nadu. This dish boasts a tantalizing blend of tanginess, spice, and aroma, making it a cherished favorite among many.

Tamarind Rice

• Preparation Time: 30 minutes
• Cooking Time: 30 minutes
• Total Time: 1 hour
• Cuisine: South Indian, Tamil Nadu
• Course: Main Course
• Diet: Vegan
• Difficulty Level: Moderate

Ingredients:

For Cooking Rice:

• 1 heaped cup of Sona Masuri rice (approximately 230 grams) or 4 cups cooked rice
• ¼ to ⅓ teaspoon salt 
• 2 to 2.5 cups water for cooking rice
• ¼ teaspoon turmeric powder
• 1 tablespoon sesame oil

Spice Powder for Tamarind Rice:

• 4 dry red chilies
• 2 teaspoons coriander seeds
• 1 teaspoon chana dal (split and husked Bengal gram)
• 1 teaspoon urad dal 
• ¼ teaspoon fenugreek seeds (methi seeds)
• ¼ teaspoon whole black pepper
• ½ teaspoon sesame seeds
• ¼ teaspoon asafoetida (hing)

Also Read: Tomato Rasam

Tamarind Pulp:

• 50 grams tamarind or ⅓ cup tamarind (loosely packed)
• 2 cups hot water for tamarind pulp
• Tempering and Other Ingredients for Tamarind Rice:
• 3 tablespoons sesame oil
• 1 teaspoon mustard seeds
• 1 teaspoon urad dal 
• 1 teaspoon chana dal (split and husked Bengal gram)
• ¼ cup peanuts
• ¼ teaspoon turmeric powder
• A pinch of asafoetida (hing)
• 1 sprig curry leaves
• 2 to 3 dry red chilies
• 2 teaspoons jaggery powder
• Salt to taste

Instructions:

Cooking Rice:

1. Rinse the Sona Masuri rice thoroughly in water. Place the rice in a pressure cooker and add salt according to taste.
2. Pour 2.5 cups of water over the rice. Adjust the water quantity based on the rice’s quality. Pressure cook for 10 to 12 minutes or until the rice is cooked perfectly.
3. Once cooked, allow the rice to cool. Then, add turmeric powder and sesame oil, mixing gently to prevent the rice grains from breaking. Set aside.

Preparing Tamarind Pulp:

1. In a bowl, soak tamarind in hot water for 30 to 40 minutes.
2. Squeeze the soaked tamarind to extract pulp. Set aside.

Also Read: Veg Kabab

Preparing Spice Mix:

1. In a pan over low heat, dry roast all the whole spices listed for the spice powder until fragrant and lightly golden.
2. Turn off the heat, add asafoetida, and mix well. Allow the roasted spices to cool.
3. Grind the cooled spices into a fine powder. Set aside.

Making Pulikachal for Tamarind Rice:

1. Heat sesame oil in a pan. Add mustard seeds, urad dal, chana dal, and peanuts. Saute until the lentils turn golden and the peanuts are roasted.
2. Add dry red chilies, turmeric powder, curry leaves, and a pinch of asafoetida. Mix well.
3. Strain the tamarind pulp and add it to the tempering mixture. Stir in salt and jaggery powder.
4. Simmer the mixture until it thickens slightly, and oil begins to float on top.
5. Add the ground spice powder and continue to cook until the mixture reaches a thick consistency.

Making Tamarind Rice:

1. Add the prepared pulikachal to the cooked rice. Mix gently until well combined.
2. Serve hot with fried vadagams or papads.