Tamarind Rice | Puliyodharai Recipe » Dassana’s Veg Recipes

Tamarind rice recipe with step-by-step pictures – common South Indian recipe of a tangy, bitter & spiced rice. The recipe dish is often known as puliyodharai within the Tamil language. A Tamil Nadu delicacy, Puliyodharai Recipe is a vegan one and a supremely addictive dish. Strive 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 properties. There are a lot of methods and variations of this recipe.

Two technique by means of which we will make tamarind rice are :

1. The rice is first cooked after which blended with tamarind sauce or pulikachal.
2. The second technique is the place the uncooked rice is cooked within the tamarind sauce.

I’m sharing right here the standard technique. often the spiced tamarind sauce often known as ‘Pulikachal‘ is made in medium or giant portions after which saved within the fridge. So whenever you wish to make tamarind rice, you simply warmth a little bit of sesame oil. Add the pulikachal. Add the cooked rice. Combine effectively and your tamarind rice is prepared. You too can combine the cooked rice with some turmeric powder and sesame oil after which combine with pulikachal.

The recipe I’m sharing at the moment 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’ll be able to even make the pulikachal from this recipe and retailer within the fridge.

Making ready tamarind rice takes numerous time. So you may put together the pulikachal and retailer within the fridge. Everytime you wish to put together simply prepare dinner rice. Then combine rice with pulikachal.

In most South Indian temples, tamarind rice can also 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’ll be able to even have tamarind rice plain.

Since tamarind has an extended shelf life, tamarind rice additionally goes effectively for picnics or lengthy journeys. It additionally makes for good tiffin field lunch.

Step-by-Step Information

Easy methods to make Puliyodharai or Tamarind Rice

A) cooking rice:

1. Rinse 1 heaped cup sona masuri (230 grams) very effectively in recent water. Then add the rice to a stovetop stress cooker. Additionally add ¼ to ⅓ teaspoon salt or add as required.

2. Add 2.5 cups water. You’ll be able to 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 prepare dinner, as its hand pounded sona masuri rice.

For a daily selection, you may add 2 cups water.

3. Strain prepare dinner for 10 to 12 minutes or for 3 to 4 whistles or until the rice is cooked effectively. Do be certain that the rice doesn’t get overcooked.

For the hand pounded sona masuri rice, I stress cooked rice for 14 minutes. When the stress 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 effectively and hold apart. Combine gently in order that the rice grains don’t break. If there are lumps, then break the lumps.

B) getting 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. Preserve the bowl apart.

Making ready puliyodharai masala

1. The next spices shall be wanted to make the masala:

• 3 to 4 dry crimson chillies
• 2 teaspoons coriander seeds
• 1 teaspoon chana dal (break up and husked bengal gram)
• ¼ teaspoon entire black pepper
• ¼ teaspoon fenugreek seeds (methi seeds)
• ½ teaspoon sesame seeds
• 1 teaspoon urad dal (break up and husked black gram)

2. Warmth a pan and cut back the flame to a low. Add all of the spices and stirring usually roast them on a low flame or sim.

3. Roast until the urad dal and chana dal change into mild golden or golden. Your entire combination will change into fragrant.

4. As soon as the lentils have browned effectively, then swap off the flame and add ¼ teaspoon asafoetida (hing).

5. Combine very effectively and let the roasted spices cool.

6. Then in a dry grinder or a spice grinder, add all of the spices. Break the crimson chilies after which add.

7. Grind to a positive powder. Preserve 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 elements. If you would like you may roast or fry the peanuts individually additionally and add within the rice in direction of the top.

4. Saute on a low flame until the lentils flip golden. The peanuts will even get finished 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 crimson chillies, ¼ teaspoon turmeric powder and 10 to 12 curry leaves. You’ll be able to even swap off the flame in order for you.

7. Additionally add a pinch of asafoetida (hing). Stir and blend effectively.

8. Now pressure the tamarind pulp and instantly add within the tempering combination. Pressure very effectively. You’ll be able to even pressure tamarind pulp earlier than and hold apart.

9. Stir and blend every little thing.

10. Add salt as per style.

11. Add 1 to 2 teaspoons of jaggery powder. You’ll be able to add much less or extra of jaggery or skip it.

12. Combine effectively and simmer the combination on a low to medium flame.

13. Carry this tamarind combination to a boil and proceed to prepare dinner.

14. Cook 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 effectively.

17. Proceed to simmer the pulikachal for some extra minutes. Do stir usually.

18. Cook dinner until the combination turns into thick like a thick tamarind sauce or chutney.

19. As soon as this consistency is achieved, then swap off the flame.

21. hold the pan down.

Making tamarind rice

22. Add the pulikachal to the rice.

23. Gently combine very effectively.

24. After the blending is completed, you may serve straight away or anticipate some minutes for the flavors to infuse after which serve.

25. Serve tamarind rice with fried vadagams or papads.

Extra common rice recipes

Please make sure to price the recipe within the recipe card or go away a remark beneath you probably have made it. For extra veetarian inspirations, Sign Up for my emails or observe me on Instagram, Youtube, Facebook, Pinterest or Twitter.

This Tamarind Rice put up from the archives first printed in October 2016 has been up to date and republished on January 2023.