Tamarind rice (easy) Recipe
Summary
Preparation Time5 MinCooking Time10 Min
Ready In15 MinDifficulty LevelVery Easy
Health IndexJust EnjoyServings2
SpecialityPart of Menu
Ingredients
2 cups cooked long grain rice
2 Tbsln tamarind paste
1 Tspn split black gram (urad dal)
1 Tspn split bengal gram (chana dal)
1 Tspn mustard seeds
1 Tspn cumin seeds
1/2 Tspn asafoetida
2 Tbspn groundnuts
1/2 Tspn turmeric powder
3 Dry red chilly
2 medium green chilli (splited)
2 Tblspn oil
8-10 curry leaves
Salt to taste
Directions
Heat oil in a pan or kadhai.
Add urad dal,chana dal and cook it till it turns light brown.
Now add asafoetida ,mustard seeds,cumin seeds and let it crackle.
Add curry leaves ,red chilies,split green chilies and saute it for a minute.
Add groundnuts and cook it for another minute.
Now add turmeric powder,salt and tamarind paste.
Cook the mixture till rawness of tamrind vanishes ( when tamarind paste is cooked ,oil will come on the sides of the pan).
Add rice and mix it all well and cover and let it stand for a minute or two.
Serve it hot.
TIPS:
As i had said that in this recipe i had used tamarind paste to make it easy .but you can make it by extracting pulp from tamarind which is bit tedious job but it is worth it.
Making Tamarind Pulp:
Soak the tamarind for around half an hour in water and extract the juice avoiding pulp and seeds.
Add urad dal,chana dal and cook it till it turns light brown.
Now add asafoetida ,mustard seeds,cumin seeds and let it crackle.
Add curry leaves ,red chilies,split green chilies and saute it for a minute.
Add groundnuts and cook it for another minute.
Now add turmeric powder,salt and tamarind paste.
Cook the mixture till rawness of tamrind vanishes ( when tamarind paste is cooked ,oil will come on the sides of the pan).
Add rice and mix it all well and cover and let it stand for a minute or two.
Serve it hot.
TIPS:
As i had said that in this recipe i had used tamarind paste to make it easy .but you can make it by extracting pulp from tamarind which is bit tedious job but it is worth it.
Making Tamarind Pulp:
Soak the tamarind for around half an hour in water and extract the juice avoiding pulp and seeds.
Comments
Comments: 10 |
Add a Comment
minaxi says :
thanx snigdha and anjali for sharing,i was also knowing the same ,cause i also googled ,but got confused :)
Posted on: 7 December 2007 - 9:17am
AnjaliD says :
Chitraannam has lemon juice while Pulihora has tamarind.
Atleast that's what goes in my in-laws kitchen :)
Puliodarai is the name used in Tamil.
Posted on: 6 December 2007 - 7:14pm
Snigdha says :
Hi minaxi...i googled and what I found out is that Pulihora and Puliogare are the same but kannadigans (who call it Puliogare) add a few extra ground spices or masala powders and that is the reason we find a distinct taste difference when we make it using ready-made puliogare powder. People of a certain region (not very sure which one) call it Puliodarai. Andhraites call it Pulihora...Hmmmm...so it looks like the base of the dish is the same ..Lemon/Tamarind/Raw Mango..also most other ingredients are same but a few additions are made by people of different regions to achieve their unique tastes. Did you know that among Andhraites there is a claim that Pulihora and Chitra Annam (another name for Pulihora) is slightly different from each other but if you look at the recipes both are more or less the same.
Posted on: 6 December 2007 - 6:51pm
minaxi says :
thanx sarita for the comment,but snigdha do you know
puliogare can said to be same as pulihora,but basically poliogare is a karnatika dish and in this dish they add some spices other than what we use in pulihora,just correct me if i am wrong.
Posted on: 6 December 2007 - 5:10pm
Sarita Bhandarkar says :
Thanks Snigdha. I used to prepare this recipe using ready made powder. Now I can prepare it to myself without using any readymade paste or powder. It'll taste much better for sure. Thanks Minaxi for uploading the recipe.
Posted on: 6 December 2007 - 3:22pm
Snigdha says :
Thats absolutely correct Minaxi. Pulihora ..whether Lemon or Tamarind tastes better the next day!
Posted on: 6 December 2007 - 2:32pm
minaxi says :
that sounds good..having it with curd..yummm..i have also heard that it tastes even better a dayafter,as the tamarind penetrates rice .
Posted on: 6 December 2007 - 1:58pm
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