Tamarind Rice Recipe | How to Make Tamarind Rice Recipe

Tamarind Rice (also known as Puliyodarai or Puliyogare) is a flavorful South Indian dish made with rice, tamarind, spices, and a variety of seasonings. It’s a tangy, spicy, and aromatic rice dish that is often served as a snack, lunch, or during festivals and special occasions. The tanginess from tamarind, combined with the rich flavors of spices, makes it an irresistible dish.

Typically, the spiced tamarind sauce, also known as “Pulikachal,” is prepared in medium- to large-scale amounts and then refrigerated. In order to prepare tamarind rice, you simply heat some sesame oil. Place the pulikachal in. Add the cooked rice. Once thoroughly combined, your tamarind rice is ready. The cooked rice can also be combined with some sesame oil and turmeric powder before being combined with pulikachal.

The recipe I’m offering today uses the full pulikachal, which I prepped and added to the rice. I figured I’d share the complete recipe because I already have pulikachal in the refrigerator. Even the pulikachal can be prepared using this recipe and kept in the refrigerator.

It takes a long time to prepare tamarind rice. so that you may make the pulikachal and keep it in the refrigerator. Just cook rice whenever you want to prepare. Then combine the rice and pulikachal.

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Tamarind Rice Recipe | What is the Recipe of Tamarind Rice

Cuisine Indian

Author Rashmi Sharma

Ingredients

• 2 cups basmathi rice
• 1/2 cup tamarind juice
• salt to taste
• 1/2 tbsp turmeric powder
• 1/2 tbsp jaggery powder
• 1 tbsp fenugreek
• asafoetida a pinch
• 1 tbsp mustard
• 1 tbsp channa dhal
• 6 red chilly
• 100 gm sesame oil as needed
• curry leaves a bunch
• 1 tsp peanuts

Instructions

1. Pressure Cook the rice and spread on a plate. keep aside.
2. Heat the non-stick skillet add fenugreek and asafoetida dry fry (without oil) for a minute.
3. Grind this into a fine powder. Set aside.
4. To the tamarind juice add salt, turmeric powder, jaggery, ground powder of fenugreek and asafoetida.
5. Fry mustard, red chillies, channa dhal, peanuts and curry leaves in sesame oil.
6. Pour into the tamarind juice mixture.
7. Boil tamarind juice till it reaches thick gravy form and until oil comes out with good flavour.
8. Add cooked tamarind gravy to the rice.
9. Pour in 1 tsp. of oil, if needed. Mix well and serve.

Tips:

• Spice Level: You can adjust the number of dried red chilies according to your spice preference.
• Rice: It’s important to use cooled rice (especially if you have leftover rice), as freshly cooked rice can become mushy when mixed with the tamarind paste.
• Consistency: If you like a more tangy rice, you can increase the amount of tamarind paste. For a milder version, reduce the tamarind.
• Peanuts: If you’re allergic to peanuts, you can omit them or replace them with cashews or almonds.
• Vegan Option: Tamarind Rice is naturally vegan-friendly, so there’s no need to make any adjustments for a vegan version.

Health Benefits:

• Tamarind: Tamarind is known for its digestive properties, and it is rich in antioxidants, vitamin C, and essential minerals like potassium and magnesium.
• Spices: The spices in the dish, such as cumin, coriander, and mustard seeds, aid digestion and have anti-inflammatory properties.
• Rice: Rice provides a good source of carbohydrates, offering energy for the day.

Tamarind Rice is a perfect dish for lunch, dinner, or even a picnic. The tangy, spicy flavor makes it an absolute favorite in South Indian cuisine. It’s an easy-to-make, one-pot meal that can be enjoyed by the whole family!