Tamarind rice recipe with step-by-step photographs – fashionable South Indian recipe of a tangy, bitter & spiced rice. The recipe dish is also referred to as puliyodharai within the Tamil language. A Tamil Nadu delicacy, Puliyodharai Recipe is a vegan one and a supremely addictive dish. Attempt it to know.
Sharing once more a kind of recipes, which I ought to have added way back. Tamarind rice is commonly made in South Indian houses. There are numerous methods and variations of this recipe.
Two technique by way of which we will make tamarind rice are :
- The rice is first cooked after which combined with tamarind sauce or pulikachal.
- The second technique is the place the uncooked rice is cooked within the tamarind sauce.
I’m sharing right here the normal technique. often the spiced tamarind sauce also referred to as ‘Pulikachal‘ is made in medium or massive portions after which saved within the fridge. So once you need to make tamarind rice, you simply warmth a little bit of sesame oil. Add the pulikachal. Add the cooked rice. Combine properly and your tamarind rice is prepared. It’s also possible to combine the cooked rice with some turmeric powder and sesame oil after which combine with pulikachal.
The recipe I’m sharing in the present day 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 possibly can even make the pulikachal from this recipe and retailer within the fridge.
Getting ready tamarind rice takes lots of time. So you possibly can 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 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 possibly can even have tamarind rice plain.
Since tamarind has an extended shelf life, tamarind rice additionally goes properly for picnics or lengthy journeys. It additionally makes for good tiffin field lunch.
Step-by-Step Information
The best way to make Puliyodharai or Tamarind Rice
A) cooking rice:
1. Rinse 1 heaped cup sona masuri (230 grams) very properly in recent water. Then add the rice to a stovetop strain cooker. Additionally add ¼ to ⅓ teaspoon salt or add as required.
2. Add 2.5 cups water. You possibly can 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 possibly can add 2 cups water.
3. Strain cook dinner for 10 to 12 minutes or for 3 to 4 whistles or until the rice is cooked properly. Do be certain 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.
4. Take away the cooked rice in a big plate or tray or a big bowl and permit it cool.
5. When the rice turns into heat, add ¼ teaspoon of turmeric powder and 1 tablespoon of sesame oil to it.
6. Combine properly and maintain apart. Combine gently in order that the rice grains don’t break. If there are lumps, then break the lumps.
B) making ready tamarind pulp
1. Take 50 grams tamarind or ⅓ cup tamarind (not tightly packed) in a bowl.
2. Add 2 cups sizzling water and soak the tamarind for 30 to 40 minutes.
3. Then squeeze the soaked tamarind and extract the pulp. Hold the bowl apart.
Getting ready puliyodharai masala
1. The next spices will probably 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)
2. Warmth a pan and scale back the flame to a low. Add all of the spices and stirring typically roast them on a low flame or sim.
3. Roast until the urad dal and chana dal change into gentle golden or golden. All the combination will change into fragrant.
4. As soon as the lentils have browned properly, then change off the flame and add ¼ teaspoon asafoetida (hing).
5. Combine very properly and let the roasted spices cool.
6. Then in a dry grinder or a spice grinder, add all of the spices. Break the purple chilies after which add.
7. Grind to a positive powder. Hold apart.
Making pulikachal for tamarind rice
1. Warmth 3 tablespoon of sesame oil in a pan.
2. Add 1 teaspoon mustard seeds and 1 teaspoon urad dal.
3. Additionally add 1 teaspoon chana dal and ¼ cup peanuts. Principally add the mustard seeds, lentils and peanuts collectively.
Right here I’m exhibiting in step clever components. If you need you possibly can roast or fry the peanuts individually additionally and add within the rice in the direction of the top.
4. Saute on a low flame until the lentils flip golden. The peanuts may also get completed by this time.
5. Saute until the peanuts and the lentils flip golden. Do saute on a low flame or sim.
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 possibly can even change off the flame in order for you.
7. Additionally add a pinch of asafoetida (hing). Stir and blend properly.
8. Now pressure the tamarind pulp and instantly add within the tempering combination. Pressure very properly. You possibly can even pressure tamarind pulp earlier than and maintain apart.
9. Stir and blend every part.
10. Add salt as per style.
11. Add 1 to 2 teaspoons of jaggery powder. You possibly can add much less or extra of jaggery or skip it.
12. Combine properly and simmer the combination on a low to medium flame.
13. Carry this tamarind combination to a boil and proceed to cook dinner.
14. Prepare dinner until the combination has thickened a bit and also you see oil floating on prime.
15. Then add the bottom spice powder.
16. Stir and blend very properly.
17. Proceed to simmer the pulikachal for some extra minutes. Do stir typically.
18. Prepare dinner until the combination turns into thick like a thick tamarind sauce or chutney.
19. As soon as this consistency is achieved, then change off the flame.
21. maintain the pan down.
Making tamarind rice
22. Add the pulikachal to the rice.
23. Gently combine very properly.
24. After the blending is finished, you possibly can serve straight away or await some minutes for the flavors to infuse after which serve.
25. Serve tamarind rice with fried vadagams or papads.
Extra fashionable rice recipes
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Tamarind Rice | Puliyodharai Recipe
Puliyodharai is a well-liked South Indian recipe of bitter and spiced rice.
Prep Time 30 minutes
Prepare dinner Time 30 minutes
Whole Time 1 hr
spice powder for tamarind rice
tempering and different substances for tamarind rice
Forestall your display screen from going darkish whereas making the recipe
cooking rice
Rinse 1 heaped cup sona masuri (230 grams) very properly 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 possibly can 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 possibly can add 2 cups water.
Strain cook dinner for 10 to 12 minutes or 3 to 4 whistles or until the rice is cooked properly. Do be certain 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 properly and maintain apart. Combine gently in order that the rice grains don’t break. If there are lumps, then break the lumps.
making ready tamarind pulp
Take 50 grams tamarind or 1/3 cup tamarind (not tightly packed) in a bowl.
Add 2 cups sizzling water and soak the tamarind for 30 to 40 minutes.
Then squeeze the soaked tamarind and extract the pulp. Hold the bowl apart.
making ready puliyodharai masala or spice combine
Warmth a pan after which scale back the flame to a low.
Add all the entire spices talked about beneath 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 change into gentle golden or golden. All the combination will change into fragrant.
As soon as the lentils have browned properly, then change off the flame and add 1/4 teaspoon asafoetida/hing.
Combine very properly 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 positive powder. Hold 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 possibly can roast or fry the peanuts individually additionally and add within the rice in the direction of the top.
Saute on a low flame until the lentils flip golden. The peanuts may also get completed 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 possibly can even change off the flame in order for you.
Additionally add a pinch of asafoetida. Combine properly.
Now pressure the tamarind pulp and instantly add within the tempering combination. Pressure very properly. You possibly can even pressure tamarind pulp earlier than and maintain apart. Stir and blend every part.
Add salt and 1 to 2 teaspoons of jaggery powder. You possibly can add much less or extra of jaggery or skip it.
Combine properly and simmer the combination on a low to medium flame.
Carry 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 prime.
Then add the bottom spice powder.
Combine very properly.
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 change off the flame. Hold the pan down.
making tamarind rice
Add the pulikachal to the rice.
Gently combine very properly.
After the blending is finished, you possibly can serve straight away or await some minutes for the flavors to infuse after which serve.
Serve tamarind rice with fried vadagams or papads.
Diet 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 primarily based on a 2000 calorie weight loss program.
This Tamarind Rice publish from the archives first revealed in October 2016 has been up to date and republished on January 2023.
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