Tamarind Rice/Puliyodarai is a very famous south Indian rice variety. It has a special taste when it is served in temples. This taste is unbeatable 😀 I love it. It is a very simple dish.
When ever we go on a trip I pack Lemon rice and Yogurt rice. I wanted to change it to tamarind rice. My hubby said it is very difficult to prepare it and you have never done this before for me, so let’s not try it 🙂 I gave him a stare and said it’s not a big deal.I will prepare this recipe, check it then we can decide whether to take it or not 😛 Finally yes it was too good, we finished it the same day. I know it isn’t a big deal for South Indians. The base recipe for tamarind rice is common, the extra spice powder is something that I got through Google 🙂 this is not my own recipe, yet worth sharing.
Basmathi Rice : 2 cups
Tamarind : small lemon size
Oil : 2 teaspoons
Jaggery : 1/2 teaspoon (optional)
Turmeric Powder : 1/2 teaspoon
Salt : 1 teaspoon
Mustard seeds : 1/2 teaspoon
Urad dal : 1/2 teaspoon
Channa Dal : 1/2 teaspoon
Red Chili : 2
Asafoetida : 1/4 teaspoon
Curry Leaves : Few
Coriander seeds : 1 teaspoon
Urad dal : 1 teaspoon
Channa dal : 1 teaspoon
Red Chili : 6 to 8
Pepper : 1/2 teaspoon
Sesame Seeds : 1 teaspoon
Oil : 1 teaspoon
Cook Basmathi Rice with 1:2 rice : water ratio.
Soak Tamarind in water and make juice out of it. I got it around 1 cup juice.
Heat Oil in a pan, when hot add items in to grind, except sesame seeds. Let it change color. When it changes color , stop and add sesame seeds. Remove from heat, let it cool down.
Heat oil in a wide pan. Add oil, when it is hot add mustard seeds, urad dal, asafoetida, red chilies. When it crackles add curry leaves. Peanuts can be added and sauteed now. When it splutters, add the tamarind juice, jaggery(optional), turmeric powder.
This should simmer to a thick paste.
In a wide pan take the rice. Add little oil, salt. Mix the tamarind paste. Normal puliyodarai is done till this step. Add the ground powder and mix well. This powder gives an excellent taste.