How to prepare Tamarind Rice

The tamarind rice dish you're referring to sounds like Tamarind Rice, also known as Puliyodarai or Pulihora, which is a popular South Indian dish.

Here's a recipe to prepare it:

Ingredients:

For the Rice:

• 1 cup rice (preferably sona masoori or any medium-grain rice)
• 2 cups water
• A pinch of salt

For the Tamarind Paste:

• 1 lemon-sized ball of tamarind (or 2-3 tablespoons of tamarind paste)
• 1 cup water
• 2 tablespoons oil (preferably sesame oil)
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 2-3 dry red chilies
• 1 tablespoon chana dal (split Bengal gram)
• 1 tablespoon urad dal (split black gram)

• 2 tablespoons peanuts
• 1/4 teaspoon asafoetida (hing)
• 10-12 curry leaves
• 1/2 teaspoon turmeric powder
• 2-3 green chilies, slit lengthwise
• 1 teaspoon grated jaggery (or brown sugar)
• Salt to taste

For Garnish:

• Fresh coriander leaves, chopped (optional)

Instructions:

• Wash the rice thoroughly and cook it with 2 cups of water and a pinch of salt until it's fluffy and fully cooked. Spread the cooked rice on a large plate or tray to cool and prevent it from sticking together.
• If using tamarind, soak it in 1 cup of hot water for about 15-20 minutes. Once softened, extract the pulp by squeezing the tamarind and straining the liquid. If using tamarind paste, dilute it in 1 cup of water.

• Prepare the Tamarind Paste:
  • Heat oil in a large pan or skillet over medium heat. Add mustard seeds and let them splutter.
  • Add cumin seeds, dry red chilies, chana dal, urad dal and peanuts. Sauté until the dals turn golden brown and the peanuts are roasted.
  • Add asafoetida, curry leaves, green chilies and turmeric powder. Sauté for a few seconds until the curry leaves turn crispy.
• Cook the Tamarind Mixture:
  • Pour the tamarind extract (or diluted paste) into the pan. Add salt to taste and grated jaggery. Stir well to combine.
  • Cook the mixture over medium heat until it thickens and the raw smell of tamarind disappears. This should take about 8-10 minutes. The paste should have a thick, saucy consistency.
• Once the tamarind mixture is ready, add the cooked and cooled rice to the pan. Gently mix until the rice is well-coated with the tamarind paste. Be careful not to break the rice grains.
• Taste the rice and adjust the seasoning as needed. You can add more salt or jaggery according to your preference.
• Serve:
  • Garnish with freshly chopped coriander leaves if desired.
  • Serve the Tamarind Rice warm or at room temperature. It pairs well with papad, raita, or a simple vegetable side dish.

Additional Tips:

• Cooling the Rice: Ensure the rice is cooled before mixing it with the tamarind paste to prevent it from becoming mushy.
• Peanut Allergy: If you or someone you're serving has a peanut allergy, you can omit the peanuts or substitute them with cashews.
• Storage: Tamarind Rice can be stored in an airtight container in the refrigerator for up to 2-3 days. It often tastes even better the next day as the flavors meld together.

Enjoy this tangy, flavorful Tamarind Rice as a main dish or part of a festive meal.

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