Description
Tamarind rice is a popular dish made in South Indian homes during festivals or pooja especially served as a prasadam in Hindu temples, made by rice along with a special tempering of tamarind pulp, curry leaves, and some other Indian spices. Learn how to make the simple version of Tamarind rice (Pulihora).
Scale
Ingredients
- 3 cups rice, cooked
- 2 tablespoons peanuts
- 15–20 curry leaves
- 2–3 dried red chilies
- 1 teaspoon mustard seeds
- 1 teaspoon split & husked black gram (urad dal)
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
- 2 teaspoons tamarind pulp
- 1 tablespoon vegetable oil
Instructions
Preparation
- Cook the rice and keep it aside to cool it completely.
- Soak the tamarind in hot water for 15-20 minutes, and then squeeze out all the pulp. If required, use a strainer to remove the strings and seeds. Set it aside.
How to make Tamarind Rice
- In a medium cast-iron skillet, heat oil over medium-high flame.
- Add mustard seeds to it. When it starts crackling, add urad dal and raw peanuts. Keep stirring constantly till nicely fried on all sides until they become brown.
- Add dried red chillies, curry leaves and saute them for a few seconds.
- Then add turmeric powder and red chilli powder. Mix it well and continue stirring for a few seconds.
- Add the cooked rice to the tadka with some salt to taste.
- Combine well until the rice is evenly coated with the spices.
- Continue to fry the rice on low-medium flame for 3-4 minutes.
- Mix 2 teaspoons concentrated tamarind pulp into 2 teaspoons of water.
- Then add the tamarind pulp to the cooked rice.
- Keep stirring for a couple of minutes, then cover with a lid and cook for 5 more minutes.
- Tamarind Rice is ready.
- Serve hot along with plain yogurt, pickle, or papad.
Notes
- To get a nice crunch and rich taste, add cashews while adding the raw peanuts.
- Make sure the tamarind pulp has to be properly strained before adding to the cooked rice.
- After adding the pulp to the cooked rice, let the rice cook on low-medium heat else you may feel the raw smell of tamarind.
- Do not reduce the amount of oil, which helps in preserving the tamarind paste.
- Also, you can add garlic if you want.
- Additionally, add asafoetida which gives a nice flavor and also helps indigestion.
- Category: Main Course
- Cuisine: South Indian
Keywords: Puliyogare (Tamarind Rice),Tangy and spicy South Indian rice, Indian street food Tamarind rice