Tamarind Rice (Puliyogare or Pulihora) Recipe: Tangy and Spicy South Indian Rice Dish

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Tamarind Rice, also known as Puliyogare or Pulihora, is a popular South Indian dish known for its tangy and spicy flavors. It’s made with cooked rice and a spiced tamarind paste. Here’s how to make Tamarind Rice:

Ingredients:

  • 1 cup rice
  • A small lemon-sized ball of tamarind
  • 3-4 tablespoons oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon chana dal (split chickpeas)
  • 1 teaspoon urad dal (split black gram)
  • 2-3 dried red chilies
  • A pinch of asafoetida (hing)
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon fenugreek seeds
  • 10-12 curry leaves
  • 1/4 cup peanuts
  • Salt to taste
  • Fresh coriander leaves for garnish

For Tamarind Paste:

  • 1 tablespoon sesame oil
  • 1 tablespoon coriander seeds
  • 1/2 teaspoon fenugreek seeds
  • 1/4 teaspoon peppercorns
  • 1/2 teaspoon cumin seeds
  • 2-3 dried red chilies
  • 1/4 cup grated coconut
  • A small lemon-sized ball of tamarind
  • 1/4 teaspoon turmeric powder

Instructions:

1. Preparing the Tamarind Paste:

  1. Soak the tamarind in warm water for about 20-30 minutes. Extract the tamarind pulp and set aside.
  2. In a pan, dry roast coriander seeds, fenugreek seeds, peppercorns, cumin seeds, and dried red chilies until fragrant.
  3. Grind the roasted spices with grated coconut and tamarind pulp into a smooth paste.

2. Cooking the Rice:

  1. Cook rice separately with the ratio of 1 cup rice to 2 cups of water. Let it cool.
  2. Once cooled, spread the cooked rice on a plate, drizzle a little oil to prevent sticking, and let it cool completely.

3. Preparing the Tamarind Rice:

  1. In a pan, heat oil. Add mustard seeds and let them splutter.
  2. Add chana dal, urad dal, dried red chilies, fenugreek seeds, asafoetida, and curry leaves. Sauté until the dals turn golden brown.
  3. Add peanuts and sauté until they’re lightly roasted.
  4. Stir in the tamarind paste and cook until the mixture thickens and the oil starts to separate.
  5. Add turmeric powder and salt. Mix well.
  6. Add the cooked rice and gently mix until the rice is well-coated with the tamarind mixture.

4. Serving:

  1. Garnish with fresh coriander leaves.
  2. Serve Tamarind Rice hot or at room temperature.

Tips:

  • Adjust the spice level by varying the amount of dried red chilies.
  • You can also add cashews or roasted chickpeas for additional crunch and flavor.
  • Ensure the rice is cooled before mixing it with the tamarind paste to prevent the rice from becoming mushy.

Tamarind Rice is a delightful combination of tangy, spicy, and aromatic flavors. It’s a perfect dish for lunch or dinner and is often enjoyed during festivals or special occasions in South India.

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