Tamarind Rice | Puliyodharai Recipe

Tamarind rice recipe with step-by-step images – standard South Indian recipe of a tangy, bitter & spiced rice. The recipe dish is also called puliyodharai within the Tamil language. A Tamil Nadu delicacy, Puliyodharai Recipe is a vegan one and a supremely addictive dish. Strive it to know.    

tamarind rice served in a bowl with fried papad and text layovers.

Sharing once more a kind of recipes, which I ought to have added way back. Tamarind rice is usually made in South Indian properties. There are a lot of methods and variations of this recipe.

Two technique by way of which we will make tamarind rice are :

  1. The rice is first cooked after which blended with tamarind sauce or pulikachal.
  2. The second technique is the place the uncooked rice is cooked within the tamarind sauce.

I’m sharing right here the standard technique. often the spiced tamarind sauce also called ‘Pulikachal‘ is made in medium or massive portions after which saved within the fridge. So while you need to make tamarind rice, you simply warmth a little bit of sesame oil. Add the pulikachal. Add the cooked rice. Combine nicely and your tamarind rice is prepared. You may also combine the cooked rice with some turmeric powder and sesame oil after which combine with pulikachal.

The recipe I’m sharing immediately is the place I’ve ready the pulikachal and all the pulikachal is used within the rice. I have already got pulikachal saved within the fridge, so considered sharing all the recipe. You’ll be able to even make the pulikachal from this recipe and retailer within the fridge.

Getting ready tamarind rice takes loads of time. So you’ll be able to put together the pulikachal and retailer within the fridge. Everytime you need to put together simply cook dinner rice. Then combine rice with pulikachal.

In most South Indian temples, tamarind rice can also be served as prasadam together with candy Pongal and Curd rice.

Often I fry some vadagams with tamarind rice and serve. and at instances serve with some curd. You’ll be able to even have tamarind rice plain.

Since tamarind has an extended shelf life, tamarind rice additionally goes nicely for picnics or lengthy journeys. It additionally makes for good tiffin field lunch.

Step-by-Step Information

Tips on how to make Puliyodharai or Tamarind Rice

A) cooking rice:

1. Rinse 1 heaped cup sona masuri (230 grams) very nicely in contemporary water. Then add the rice to a stovetop strain cooker. Additionally add ¼ to ⅓ teaspoon salt or add as required.

rice to make tamarind rice recipe

2. Add 2.5 cups water. You’ll be able to add water relying on the standard of rice. Since I’ve not soaked the rice, I’ve added 2.5 cups water and in addition this rice takes a very long time to cook dinner, as its hand pounded sona masuri rice.

For a daily selection, you’ll be able to add 2 cups water.

rice to make tamarind rice recipe

3. Stress cook dinner for 10 to 12 minutes or for 3 to 4 whistles or until the rice is cooked nicely. Do be sure that the rice doesn’t get overcooked.

For the hand pounded sona masuri rice, I strain cooked rice for 14 minutes. When the strain settles down by itself, then solely take away the lid of the cooker. Gently fluff the rice.

rice for making tamarind rice recipe

4. Take away the cooked rice in a big plate or tray or a big bowl and permit it cool.

rice for making tamarind rice recipe

5. When the rice turns into heat, add ¼ teaspoon of turmeric powder and 1 tablespoon of sesame oil to it.

rice for making tamarind rice recipe

6. Combine nicely and hold apart. Combine gently in order that the rice grains don’t break. If there are lumps, then break the lumps.

making tamarind rice recipe

B) getting ready tamarind pulp

1. Take 50 grams tamarind or ⅓ cup tamarind (not tightly packed) in a bowl.

tamarind to make tamarind rice recipe

2. Add 2 cups scorching water and soak the tamarind for 30 to 40 minutes.

tamarind to make tamarind rice recipe

3. Then squeeze the soaked tamarind and extract the pulp. Preserve the bowl apart.

tamarind to make tamarind rice recipe

Getting ready puliyodharai masala

1. The next spices shall be wanted to make the masala:

  • 3 to 4 dry purple chillies
  • 2 teaspoons coriander seeds
  • 1 teaspoon chana dal (cut up and husked bengal gram)
  • ¼ teaspoon entire black pepper
  • ¼ teaspoon fenugreek seeds (methi seeds)
  • ½ teaspoon sesame seeds
  • 1 teaspoon urad dal (cut up and husked black gram)
puliyodharai masala to make tamarind rice recipe

2. Warmth a pan and cut back the flame to a low. Add all of the spices and stirring typically roast them on a low flame or sim.

puliyodharai masala to make tamarind rice recipe

3. Roast until the urad dal and chana dal turn out to be mild golden or golden. Your entire combination will turn out to be fragrant.

spices for preparing tamarind rice recipe

4. As soon as the lentils have browned nicely, then swap off the flame and add ¼ teaspoon asafoetida (hing).

spices for preparing tamarind rice recipe

5. Combine very nicely and let the roasted spices cool.

spices for preparing tamarind rice recipe

6. Then in a dry grinder or a spice grinder, add all of the spices. Break the purple chilies after which add.

spices for preparing tamarind rice recipe

7. Grind to a advantageous powder. Preserve apart.

spices for making tamarind rice recipe

Making pulikachal for tamarind rice

1. Warmth 3 tablespoon of sesame oil in a pan.

preparing tamarind rice recipe

2. Add 1 teaspoon mustard seeds and 1 teaspoon urad dal.

preparing tamarind rice recipe

3. Additionally add 1 teaspoon chana dal and ¼ cup peanuts. Principally add the mustard seeds, lentils and peanuts collectively.

Right here I’m displaying in step smart elements. If you need you’ll be able to roast or fry the peanuts individually additionally and add within the rice in the direction of the tip.

peanuts for preparing tamarind rice recipe

4. Saute on a low flame until the lentils flip golden. The peanuts can even get finished by this time.

peanuts for preparing tamarind rice recipe

5. Saute until the peanuts and the lentils flip golden. Do saute on a low flame or sim.

preparing tamarind rice recipe

6. As soon as the peanuts in addition to the lentils flip golden, then add 2 to three dry purple chillies, ¼ teaspoon turmeric powder and 10 to 12 curry leaves. You’ll be able to even swap off the flame if you’d like.

making tamarind rice recipe

7. Additionally add a pinch of asafoetida (hing). Stir and blend nicely.

making tamarind rice recipe

8. Now pressure the tamarind pulp and immediately add within the tempering combination. Pressure very nicely. You’ll be able to even pressure tamarind pulp earlier than and hold apart.

tamarind pulp to make tamarind rice recipe

9. Stir and blend all the things.

tamarind pulp to make tamarind rice recipe

10. Add salt as per style.

salt to make tamarind rice recipe

11. Add 1 to 2 teaspoons of jaggery powder. You’ll be able to add much less or extra of jaggery or skip it.

jaggery to make tamarind rice recipe

12. Combine nicely and simmer the combination on a low to medium flame.

making tamarind rice recipe

13. Deliver this tamarind combination to a boil and proceed to cook dinner.

making tamarind rice recipe

14. Prepare dinner until the combination has thickened a bit and also you see oil floating on high.

preparing tamarind rice recipe

15. Then add the bottom spice powder.

spice powder for tamarind rice recipe

16. Stir and blend very nicely.

preparing tamarind rice recipe

17. Proceed to simmer the pulikachal for some extra minutes. Do stir typically.

making tamarind rice recipe

18. Prepare dinner until the combination turns into thick like a thick tamarind sauce or chutney.

making tamarind rice recipe

19. As soon as this consistency is achieved, then swap off the flame.

making tamarind rice recipe

21. hold the pan down.

making tamarind rice recipe

Making tamarind rice

22. Add the pulikachal to the rice.

making tamarind rice recipe

23. Gently combine very nicely.

tamarind rice recipe, puliyodharai recipe

24. After the blending is completed, you’ll be able to serve immediately or watch for some minutes for the flavors to infuse after which serve.

tamarind rice recipe, puliyodharai recipe

25. Serve tamarind rice with fried vadagams or papads.

tamarind rice recipe, puliyodharai recipe

Extra standard rice recipes

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tamarind rice recipe, puliyodharai recipe

Tamarind Rice | Puliyodharai Recipe

Puliyodharai is a well-liked South Indian recipe of bitter and spiced rice.

4.91 from 20 votes

Prep Time 30 minutes

Prepare dinner Time 30 minutes

Whole Time 1 hr

for cooking rice

spice powder for tamarind rice

tamarind pulp

tempering and different components for tamarind rice

cooking rice

  • Rinse 1 heaped cup sona masuri (230 grams) very nicely in water. Then add the rice in a strain cooker. Additionally add 1/4 to 1/3 teaspoon salt or add as required.

  • Add 2.5 cups water. You’ll be able to add water relying on the standard of rice. Since I’ve not soaked the rice, I’ve added 2.5 cups water and in addition this rice takes a very long time to cook dinner as its hand pounded sona masuri rice. For a daily selection, you’ll be able to add 2 cups water.

  • Stress cook dinner for 10 to 12 minutes or 3 to 4 whistles or until the rice is cooked nicely. Do be sure that the rice doesn’t get overcooked. For the hand pounded sona masuri rice, I strain cooked for 14 minutes. When the strain settles down by itself, take away the lid. Fluff the rice.

  • Take away the cooked rice in a big plate or tray or a big bowl and permit it cool.

  • When the rice turns into heat, add 1/4 teaspoon turmeric powder and 1 tablespoon sesame oil to it.

  • Combine nicely and hold apart. Combine gently in order that the rice grains don’t break. If there are lumps, then break the lumps.

getting ready tamarind pulp

  • Take 50 grams tamarind or 1/3 cup tamarind (not tightly packed) in a bowl.

  • Add 2 cups scorching water and soak the tamarind for 30 to 40 minutes.

  • Then squeeze the soaked tamarind and extract the pulp. Preserve the bowl apart.

getting ready puliyodharai masala or spice combine

  • Warmth a pan after which cut back the flame to a low.

  • Add all the entire spices talked about underneath the record title ‘spice powder’ besides asafoetida.

  • Stirring typically roast them on a low flame or sim.

  • Roast until the urad dal and chana dal turn out to be mild golden or golden. Your entire combination will turn out to be fragrant.

  • As soon as the lentils have browned nicely, then swap off the flame and add 1/4 teaspoon asafoetida/hing.

  • Combine very nicely and let the roasted spices cool.

  • Then in a dry grinder or a spice grinder, add all of the spices. Break the purple chilies after which add.

  • Grind to a advantageous powder. Preserve apart.

making pulikachal for tamarind rice

  • Warmth 3 tablespoon sesame oil in a pan.

  • Add 1 teaspoon mustard seeds, 1 teaspoon urad dal

  • Additionally add 1 teaspoon chana dal and 1/4 cup peanuts. If you need you’ll be able to roast or fry the peanuts individually additionally and add within the rice in the direction of the tip.

  • Saute on a low flame until the lentils flip golden. The peanuts can even get finished by this time.

  • As soon as the peanuts in addition to the lentils flip golden, then add 2 to three dry purple chillies, 1/4 teaspoon turmeric powder/haldi and 10 to 12 curry leaves. You’ll be able to even swap off the flame if you’d like.

  • Additionally add a pinch of asafoetida. Combine nicely.

  • Now pressure the tamarind pulp and immediately add within the tempering combination. Pressure very nicely. You’ll be able to even pressure tamarind pulp earlier than and hold apart. Stir and blend all the things.

  • Add salt and 1 to 2 teaspoons of jaggery powder. You’ll be able to add much less or extra of jaggery or skip it.

  • Combine nicely and simmer the combination on a low to medium flame.

  • Deliver this tamarind combination to a boil and proceed to cook dinner.

  • Prepare dinner until combination has thickened a bit and also you see oil floating on high.

  • Then add the bottom spice powder.

  • Combine very nicely.

  • Proceed to simmer the pulikachal for some extra minutes. Do stir typically.

  • Prepare dinner until the combination turns into thick like a thick tamarind sauce or chutney.

  • As soon as this consistency is achieved, then swap off the flame. Preserve the pan down.

making tamarind rice

  • Add the pulikachal to the rice.

  • Gently combine very nicely.

  • After the blending is completed, you’ll be able to serve immediately or watch for some minutes for the flavors to infuse after which serve.

  • Serve tamarind rice with fried vadagams or papads.

Vitamin Information

Tamarind Rice | Puliyodharai Recipe

Quantity Per Serving

Energy 555 Energy from Fats 234

% Each day Worth*

Fats 26g40%

Saturated Fats 4g25%

Polyunsaturated Fats 10g

Monounsaturated Fats 11g

Sodium 608mg26%

Potassium 318mg9%

Carbohydrates 72g24%

Fiber 6g25%

Sugar 14g16%

Protein 10g20%

Vitamin A 399IU8%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 42mg210%

Vitamin B6 1mg50%

Vitamin C 68mg82%

Vitamin E 1mg7%

Vitamin Okay 5µg5%

Calcium 89mg9%

Vitamin B9 (Folate) 419µg105%

Iron 2mg11%

Magnesium 68mg17%

Phosphorus 154mg15%

Zinc 1mg7%

* P.c Each day Values are based mostly on a 2000 calorie food plan.

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This Tamarind Rice publish from the archives first printed in October 2016 has been up to date and republished on January 2023.

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