Ingredients
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1 cup Rice (Daawat Super Rice or Long Grain)(washed and soaked for 20-30 minutes)
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5 cups Water(for cooking the rice)
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1/2 tsp Turmeric powder
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as per taste Saltfor cooking rice
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1 tsp Fenugreek Seeds (Methi Danadry and roasted
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2 tsp White Sesame Seeds(dry roasted until golden)
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1 tsp Cumin Seeds (Jeera)dry roasted
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3 tsp Oil(mustard or sesame oil works well)
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1.5 tsp Mustard Seeds
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1/2 tsp Hing (Asafoetida)
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1 tbs Dry Chana Dal
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1 tbs Urad dal
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1/4 cup Raw Peanuts
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2 tbs Cashew Nuts
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3-4 Dry Red Chillies
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2-3 Fresh Green Chillies
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1/2 tsp Turmeric powderfor paste
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as per taste Salt
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few Curry leaves
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1 tsp Jaggery
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2-3 tsp Sesame Fenugreek powder(the powder prepared from dry roasting the spices)
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2 tsp Tamarind Pulp(from soaking 100 gm of tamarind in 1/4 cup hot water)
About
Tamarind Rice, also known as Puliyodarai, is a tangy and flavorful South Indian dish that brings together the rich taste of tamarind with a blend of aromatic spices. This vibrant rice is seasoned with a tempering of mustard seeds, curry leaves, and peanuts, creating a delightful combination of textures and flavors. Ideal for lunchboxes, picnics, or festive occasions, this dish is both satisfying and easy to prepare. Its unique taste profile makes it a beloved comfort food in many households, offering a perfect balance of sweet, sour, and spicy notes.
Steps
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1
Done
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To prepare the rice, take 1 cup Rice - I have taken Daawat Super Rice which long grain and fluffy, wash it properly, soak for 20-30 minutes. |
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2
Done
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Now in a pot, take 5 cups of water, bring it to boil, add soaked rice, 1/2 tsp Turmeric powder and salt as per the taste. Cook on a medium to high flame till rice is almost 80% cooked. |
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3
Done
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Strain the rice and then spread it on a plate and let it cool down. |
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4
Done
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In a kadhai dry roast 1 tsp Fenugreek Seeds (Methi Dana), 2 tbs White Sesame Seeds and 1 tsp Cumin Seeds (Jeera), till you get golden color in sesame seeds. |
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5
Done
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Take it out and let it cool down. |
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6
Done
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Once it cools down, make a fine powder of it. |
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7
Done
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Next in a kadhai, 3 tbs oil. Into that 1.5 tsp mustard seeds, 1/2 tsp Hing. |
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8
Done
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Once the mustard seeds crackle, add 1 tbs dry chana dal and 1 tbs Urad Dal. |
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9
Done
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Let them fry in oil, till you get golden color. |
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10
Done
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Then add 1/4 cup raw peanuts, 2 tbs cashew nuts, 3-4 dry red chillies and 2 or 3 fresh green chillies, 1/2 tsp Turmeric powder, salt per taste, a few curry leaves - Mix everything well. Let it cook for 5-7 minutes on slow flame. |
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11
Done
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Then add 2 tbs Tamarind pulp (soak 100 gm Tamarind in 1/4 cup hot water and squeeze pulp and strain it), 1 tbs Jaggery, and add 2-3 tsp sesame fenugreek powder as prepared earlier. |
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12
Done
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Mix everything, cover with a lead, let it cook on a slow flame for 5-7 minutes or till oil gets separated from sides. |
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13
Done
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Mix this tamarind paste into the rice with soft hands. Enjoy. |
