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Tamarind Rice

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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.

Nutrition Info. (per serving)

ProteinFatCarbsFibre535 Cal535 Cal535 Cal535 Cal
  • 15gProtein
  • 16gFat
  • 83gCarbs
  • 9gFibre

Ingredients

Dry Grocery

Salt

Salt

1 teaspoon

Turmeric Powder

Turmeric Powder

1 teaspoon

Sesame Oil

Sesame Oil

2 tablespoons

Mustard Seeds

Mustard Seeds

1 teaspoon

Peanut (with Skin)

Peanut (with Skin)

0.25 cups

Jaggery Powder

Jaggery Powder

2 teaspoons

Red Dry Chilli Bydagi

Red Dry Chilli Bydagi

8 pieces

Coriander Seeds

Coriander Seeds

2 teaspoons

Chana Dal

Chana Dal

2 teaspoons

Urad Dal Whole White Gota-ofl

Urad Dal Whole White Gota-ofl

2 teaspoons

Asafoetida/hing

Asafoetida/hing

1 pinch

Tamarind

Tamarind

50 g

Fruits & Vegetables

Curry Leaves

Curry Leaves

12 pieces

Other

Raw Brown Rice

Raw Brown Rice

1 cup

Pepper

Pepper

0.25 teaspoons

Water

Water

2.5 cups

Directions

1Wash and soak the rice for half an hour.
2Place 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.
3While the rice is still warm, add 1/4th teaspoon turmeric powder and 1 teaspoon sesame oil. Mix well and set aside
4Soak tamarind in warm water for half an hour. Squeeze to extract pulp and set aside
5Heat 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.
6Saute 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.
7Allow this mixture to cool down. Place in a blender and grind to a fine powder. Set aside
8Heat 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.
9Saute 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.
10Add the tamarind pulp to the tempering and mix well. Add salt and jaggery powder. Mix well and simmer on a low flame.
11Cook 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
12Add this cooked mixture to the rice and mix well to coat evenly
13Serve immediately

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

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