Home-style tamarind rice, also known as puliyodharai or pulihora, is a tangy and flavorful South Indian dish that’s perfect for lunch or as part of a festive meal. Here’s a basic recipe for preparing it:
Ingredients:
- 1 cup rice (preferably short-grain rice like sona masuri)
- 1 lemon-sized ball of tamarind
- 2 tablespoons peanuts
- 2 tablespoons sesame oil or vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon chana dal (split chickpeas)
- 1 teaspoon urad dal (split black gram)
- 1/4 teaspoon fenugreek seeds
- 2-3 dried red chilies
- A pinch of asafoetida (hing)
- Few curry leaves
- 1/4 teaspoon turmeric powder
- 1 tablespoon jaggery or brown sugar (optional)
- Salt to taste
For Tamarind Paste:
- Soak the tamarind in 1 cup of warm water for about 20-30 minutes. Extract the pulp and discard the seeds and fibers.
Instructions:
- Cooking the Rice:
- Wash the rice thoroughly and cook it in a rice cooker or on the stovetop according to package instructions. Make sure the rice is cooked but not mushy. Once cooked, spread it on a plate to cool down and prevent sticking.
- Preparing the Tamarind Paste:
- Soak the tamarind in warm water as mentioned above. Extract the pulp and set it aside.
- Tempering:
- Heat oil in a pan or kadhai over medium heat. Add mustard seeds and let them splutter.
- Add chana dal, urad dal, fenugreek seeds, dried red chilies, and curry leaves. Sauté until the dals turn golden brown.
- Add a pinch of asafoetida (hing) and sauté for a few seconds.
- Making Tamarind Sauce:
- Add the tamarind pulp to the tempering mixture.
- Add turmeric powder and salt to taste. Mix well.
- Allow the mixture to cook until it thickens slightly and the raw smell of tamarind disappears. This usually takes about 8-10 minutes over medium heat.
- Mixing with Rice:
- Once the tamarind mixture has thickened, add the cooked rice to the pan.
- Mix the rice gently with the tamarind mixture, ensuring that it’s evenly coated. Be careful not to break the rice grains.
- If using jaggery or brown sugar for a hint of sweetness, add it at this stage and mix well.
- Roasting Peanuts:
- In a separate small pan, dry roast the peanuts until they turn golden brown and crispy. Add the roasted peanuts to the tamarind rice and mix well.
- Resting Time:
- Let the tamarind rice sit for about 15-20 minutes to allow the flavors to meld together.
- Serving:
- Tamarind rice can be served hot, at room temperature, or even cold. It’s often accompanied by a side of yogurt or pickle.
Enjoy your homemade tamarind rice! Adjust the tanginess, sweetness, and spiciness according to your taste preferences.