Tamarind Rice | Puliyotharai Recipe | South Indian Style Recipes | Lunch Recipes | Pulihora Recipe
Tamarind Rice made is a famous and traditional recipe of South India. It makes a great lunchbox recipe due to its non-spoilage properties for a long time. It tastes the best after 3-4 hours of making. Do enjoy with crunchy papads by the side.
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To Make Masala Powder
Coriander Seeds - 1 Tbsp
Chana Dal - 1 Tsp
Urad Dal - 1 Tsp
Peppercorns - 1/4 Tsp
Fenugreek Seeds - 1/4 Tsp
Sesame Seeds - 1 Tsp
Red Chilli - 5 No
To Make Tamarind Curry
Tamarind - 1 Cup
Oil - 4 Tbsp
Chana Dal - 1 Tsp
Urad Dal - 1 Tsp
Peanuts - 1 Tbsp
Mustard Seeds - 1/2 Tsp
Red Chilli - 4 Nos
Asafoetida Powder - 1/4 Tsp
Turmeric Powder - 1/2 Tsp
Method:
1. Put tamarind in a large bowl and add hot water to it. Let it sit.
2. Add coriander seeds, chana dal, urad dal, peppercorns, fenugreek seeds to a pan and heat.
3. Add sesame seeds and roast. After a few seconds, add red chilies and roast until everything turns golden brown.
4. Transfer to a plate and cool the ingredients completely. Add them to a mixer jar, add asafoetida powder and grind into fine powder. Keep this masala powder aside.
5. For the tamarind curry, add oil to a pan and heat.
6. Add chana dal, urad dal, peanuts and roast for about 2 mins.
7. Then add mustard seeds, red chilies, asafoetida powder, curry leaves and saute.
8. Squeeze the pulp off tamarind and pour the tamarind puree into the pan.
9. Add turmeric powder, rock salt, mix and cook for 10 mins on medium flame.
10. Add jaggery powder, ground masala powder. Mix and cook for another 5 mins.
11. Add seasoning if required.
12. Use the required amount of tamarind curry and mix with rice. Let it sit for 30 mins before serving.
13. Store the tamarind paste in glass jar in refrigerator.
14. Serve the tamarind rice after 30 mins with papads by the side.
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