By Suprita Mitter
August 22, 2024
Tamarind Rice, also known as Puliyodarai or Puliyogare, is a tangy, spicy South Indian rice dish, particularly popular in Tamil Nadu and Karnataka. It’s made by mixing cooked rice with a tamarind-based sauce and a blend of spices.
1 lemon-sized ball of Tamarind 2 tbsp oil 1/2 tsp Mustard seeds 1 tsp Urad dal (split black gram) 1 tsp Chana dal (split Bengal gram) 2-3 Dried red chillies 1/4 tsp Asafoetida (Hing) 8-10 Curry leaves 1/4 tsp Turmeric powder 2-3 tbsp Roasted peanuts
1 tsp Coriander seeds 1 tsp Cumin seeds 1 tsp Black peppercorns 2 tsp Sesame seeds 2-3 Dried red chilies 1 tsp Fenugreek seeds (Methi) 2 cups Cooked rice
Soak the tamarind in 1 cup of warm water for 15-20 minutes. Extract the tamarind juice by squeezing the pulp, and set it aside.
Dry roast coriander seeds, cumin seeds, black peppercorns, sesame seeds, dried red chillies, and fenugreek seeds until aromatic.
Heat sesame oil in a pan. Add mustard seeds and let them splutter. Add urad dal, chana dal, dried red chillies, asafoetida, and curry leaves. Fry until the dals turn golden brown.
Pour in the tamarind extract and bring it to a boil. Add turmeric powder, salt, and the prepared spice powder. Cook the mixture on medium heat until it thickens. Add roasted peanuts and mix well.
In a pan, add the cooled cooked rice. Pour the prepared mixture over the rice. Drizzle 1 tablespoon of sesame oil and gently mix everything until the rice is evenly coated with the tamarind paste.
Let the tamarind rice sit for at least 30 minutes to allow the flavours to meld. Serve with papad, coconut chutney, or yoghurt.