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South Indian Tamarind Rice

Tamarind Rice


  • Author: Hina K Batra
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 4 1x

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
  • 1520 curry leaves
  • 23 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