Tamarind rice is a Tamilian recipe, which contains all the six tastes as per Ayurveda – sweet, sour, bitter, salty, astringent and pungent. You can add some vegetables to this, but traditionally they are not required.
| Preparation time | 30 minutes |
| Servings | 3 cups |
| Difficulty | Medium |
Ingredients
| Boiled basmati rice | 2 cups |
| Shelled raw peanuts | 1 cup |
| Mustard seeds | 1 tsp |
| Turmeric powder | 1/4 tsp |
| Curry leaves | 10-15 |
| Asafoetida powder | A pinch |
| Salt | 1/2 tsp |
| Tamarind paste | 2 tsp |
| Vegetable oil + sesame oil | 2 tbsp |
| Sugar (optional) | 2 tbsp |
Pulikachal masala ingredients
| Chana dal | 4 tbsp |
| Coriander seeds | 6 tbsp |
| Peppercorns | 1 tbsp |
| Whole red chillies | 4 |
| Sesame seeds | 2 tbsp |
| Fenugreek seeds | 1 tbsp |
Method
- Dry roast all the masala ingredients on low heat.
- Once the masala is fragrant, turn off the heat. Cool it off and grind into a fine powder. Pulikachal masala is ready. This can be stored in pantry for many months.
- Fry the peanuts in 1 tbsp oil.
- Heat the remaining oil and add the mustard seeds. Wait till they pop. Now add asafoetida powder, turmeric powder and curry leaves. Saute for a few seconds.
- Add fried peanuts, tamarind paste, salt and sugar with a little water. Cook for a couple of minutes until the water starts to boil.
- Add boiled rice and about two tbsp of pulikachal masala.
- Mix everything gently. Taste the rice and add more pulikachal masala if needed. Turn off the heat.
- Tamarind rice is ready to serve.
Summary
Recipe Name
Tamarind Rice
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
Based on 1 Review(s)