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Tamarind Rice


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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!

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Preparation Time: 
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Serves 4.
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Ingredients


3 cups Steamed Rice (Chawal)
1 tbsp urad dal (split black lentils)
1 green chilli , slit
1 whole dry kashmiri red chillies , 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

    1. Combine the tamarind with ½ cup of water and cook over medium flame for a minute. Allow it to cool slightly.
    2. Pass through a strainer to get a thick pulp.
    3. Add the turmeric powder and chilli powder and keep aside.

    For the rice

    1. Heat the oil in a pan and add the urad dal and roast till it turns golden brown in colour.
    2. Add the green chilli, dry red chilli, ginger, asafoetida and curry leaves and cook for a few more seconds.
    3. Add the tamarind paste, mix well and cook for 2 minutes.
    4. Add the steamed rice and salt, mix well and cook for 3 to 4 minutes.
    5. Serve hot garnished with the ghee and coriander.
    RECIPE SOURCE : ChawalBuy this cookbook

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    3 reviews received for Tamarind Rice
    3 FAVOURABLE REVIEWS

    The most Helpful Favourable review

     Reviewed By
    Foodie #566676April 25, 2012


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    Reviewed April 25, 2012by Foodie #566676

       


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    Reviewed December 28, 2010by shreya_the foodie

    The acidity of the tamarind is just right! it does not over power the dish but gives that tangy flavour to the rice.

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    Reviewed May 29, 2011by Foodie#488782

       


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