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Tamarind Rice (easy)

minaxi's picture
Ingredients
  Cooked long grain rice 2 Cup (32 tbs)
  Tamarind paste 2 Tablespoon
  Split black gram 1 Teaspoon (urad dal)
  Split bengal gram 1 Teaspoon (chana dal)
  Mustard seeds 1 Teaspoon
  Cumin seeds 1 Teaspoon
  Asafoetida 1⁄2 Teaspoon
  Groundnuts 2 Tablespoon
  Turmeric powder 1⁄2 Teaspoon
  Dried red chili 3
  Green chilli 2 Medium, splited
  Oil 2 Tablespoon
  Curry leaves 10
  Salt To Taste
Directions

Heat oil in a pan or kadhai.
Add urad dal,chana dal and cook it till it turns light brown.
Now add asafoetida ,mustard seeds,cumin seeds and let it crackle.
Add curry leaves ,red chilies,split green chilies and saute it for a minute.
Add groundnuts and cook it for another minute.
Now add turmeric powder,salt and tamarind paste.
Cook the mixture till rawness of tamrind vanishes ( when tamarind paste is cooked ,oil will come on the sides of the pan).
Add rice and mix it all well and cover and let it stand for a minute or two.
Serve it hot.
TIPS:
As i had said that in this recipe i had used tamarind paste to make it easy .but you can make it by extracting pulp from tamarind which is bit tedious job but it is worth it.
Making Tamarind Pulp:
Soak the tamarind for around half an hour in water and extract the juice avoiding pulp and seeds.

Recipe Summary

Difficulty Level: 
Very Easy
Channel: 
VeganLife
Cuisine: 
Indian
Course: 
Main Dish
Restriction: 
Vegan, Vegetarian
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
2
Story
Tamarind rice as it names ,does not need any introduction for most of the South Indians,especially people from Andhra Pradesh . Its a rice dish where tamarind is the main ingredient and its sourness is cut by other ingredients used in the dish. I am making it by using tamarind extract (tamarind paste ).Asit reduces the cooking time and is much more easy.but still i recommend using fresh tamarind pulp.its just worth it.

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10 Comments

AnjaliD's picture
I also add cashews in my "Pulihora" . This is a all time favorite in my house. And it goes very well with some yogurt on the side.
minaxi's picture
that sounds good..having it with curd..yummm..i have also heard that it tastes even better a dayafter,as the tamarind penetrates rice .
Snigdha's picture
Thats absolutely correct Minaxi. Pulihora ..whether Lemon or Tamarind tastes better the next day!
Sarita.Bhandarkar's picture
Is "pulihora" means "puliogare"?
Snigdha's picture
Yes Sarita...Pulihora or Puliogare are the same. Pulihora can be made using Lemon juice/Tamarind paste/Raw Mango
Sarita.Bhandarkar's picture
Thanks Snigdha. I used to prepare this recipe using ready made powder. Now I can prepare it to myself without using any readymade paste or powder. It'll taste much better for sure. Thanks Minaxi for uploading the recipe.
minaxi's picture
thanx sarita for the comment,but snigdha do you know puliogare can said to be same as pulihora,but basically poliogare is a karnatika dish and in this dish they add some spices other than what we use in pulihora,just correct me if i am wrong.
Snigdha's picture
Hi minaxi...i googled and what I found out is that Pulihora and Puliogare are the same but kannadigans (who call it Puliogare) add a few extra ground spices or masala powders and that is the reason we find a distinct taste difference when we make it using ready-made puliogare powder. People of a certain region (not very sure which one) call it Puliodarai. Andhraites call it Pulihora...Hmmmm...so it looks like the base of the dish is the same ..Lemon/Tamarind/Raw Mango..also most other ingredients are same but a few additions are made by people of different regions to achieve their unique tastes. Did you know that among Andhraites there is a claim that Pulihora and Chitra Annam (another name for Pulihora) is slightly different from each other but if you look at the recipes both are more or less the same.
AnjaliD's picture
Chitraannam has lemon juice while Pulihora has tamarind. Atleast that's what goes in my in-laws kitchen :) Puliodarai is the name used in Tamil.
minaxi's picture
thanx snigdha and anjali for sharing,i was also knowing the same ,cause i also googled ,but got confused :)