Tangy Tamarind rice is a deep-rooted traditional rice dish preparation from the southern states of India. Tamarind Rice, commonly known as Puliyogare/puliyodarai/pulihora/pulinchoru, is popular in Karnataka, Tamil Nadu, Andhra Pradesh and Telengana. Tamarind is the main ingredient for this rice dish which essentially brings a “tangy” or a “sour” flavour to the preparation. Of course, other ingredients included lentils, peanuts, aromatic spices, curry leaves etc., to complete the dish.
“Puli” generally means “tangy” or a “sour” in South Indian and hence, the name Tamarind Rice. It is specially made during festivals and weddings primarily. However, it is used as a staple food for breakfast or even lunch. Office goers and children take Tamarind Rice as part of the tiffin snacks. It is also offered to God in south Indian temples and distributed to temple visitors as Prasadam.
If you wonder how to make tamarind rice?” follow the tamarind rice recipe mentioned below.
Rice: 1 Cup
Tamarind: 4 tablespoons
Jaggery: 2 tablespoons
Salt as per taste
- For Seasoning and Tempering
Mustard Seeds (Rai): ½ teaspoon
Peanuts (Moongphali): 3 tablespoons
Chana Dal (Bengal gram): 1 ½ teaspoon
Urad Dal (Black gram): 1 ½ teaspoon
Green Chilies: 2
Red Chilly: 1
Refined Oil: 3 tablespoons
Curry Leaves- 10-12 leaves
Asafoetida (hing)- a pinch
- To make roasted tamarind rice masala powder
Chana Dal: 1 ½ teaspoon
Urad Dal: 1 ½ teaspoon
Red Chilies: 3
Coriander seeds:1 tablespoon
Cumin seeds: 1 teaspoon
Mustard seeds: ½ teaspoon
Fenugreek seeds (Methi): ¼ teaspoon
Peppercorn: ¼ teaspoon
Asafoetida (hing): a pinch
White sesame seeds: 1 ½ tablespoon
Coconut powder (Copra): 3 tablespoons
- Preparation Method of Tamarind rice recipe:
- Wash rice before cooking to keep the rice of grainy consistency. Ensure the cooked rice doesn’t turn gooey or soggy. Soggy rice doesn’t make good Tamarind rice.
- Once the rice is cooked, spread the entire rice and allow it to cool completely.
- Take a bowl and put ½ to ¾ cup of water to soak the tamarind. Add the jaggery and keep stirring it until it completely dissolves.
- Once the tamarind becomes soft, mash and squeeze it to extract and strain the pulpy juice and set it aside.
- Making the roasted tamarind rice masala powder
- Take a wok or a pan and heat it on the medium flame. Now dry roast the red chillies, chana dal, urad dal until they turn golden in colour.
- Now add peppercorn, fenugreek seeds and coriander seeds to the wok and continue to stir and roast until it begins to bring out the aroma of flavour.
- Put mustard, cumin, sesame seeds and coconut. Continue to stir to roast it properly.
- Once you get the aroma of the roasted coconut, adds asafoetida to it.
- Put the gas flame off to cool it off. After that, finely grind it and set It aside.
- Steps on how to prepare tamarind rice
- Use the same wok and put oil to heat it. Add mustard seeds. Once they crackle, put lentils and peanuts to fry them until then turn golden. Now add curry leaves, green chillies, red chillies and asafoetida. (You could also use ghee instead of oil)
- Once the mix is fried properly, Pour the jaggery, tamarind water, turmeric and salt. Give it a good stir and continue to cook it until it thickens slightly.
- Now add the roasted tamarind rice masala powder, little by little and mix it. In case the mix appears to be very thick, add little tamarind water.
- Pour 1 tablespoon of oil and continue cooking it on low heat until the mixture thickens and leaves oil. Add salt as required.
- Finally, once the above mixture is ready, add it little by little to the rice that you set aside. Give it a good stir and set the tamarind rice aside for about 30 minutes so that the flavor gets absorbed properly.
Tamarind rice is now ready to eat.
1 bowl serving (190 grams), 380 Cal, 68% Carbs, 21% fat & 10% protein
You can now make this South Indian tamarind rice easily at your home and serve your loved ones. Try this mouthwatering and easy tamarind rice recipe and have a great time with this delicious meal.