Tamarind rice is a classic South Indian dish that is prepared for all the special occasions. This Andhra-style Pulihora is also known as Chintapandu Pulihora and is extremely easy to prepare and has an amazing balance of sour, sweet, savoury and spice. It is known for a longer shelf life and is a great travel buddy. You may use leftover rice too to prepare this li-smacking rice.
Each State of South India has a different version of this rice preparation and is commonly known as Tamarind Rice. One such popular variation from Karnataka is the “ Puliyogare”
Preparation Time: 15 Minutes
Cooking Time: 30 Minutes
Ingredients and Quantity:
Rice, medium-grain- 1 ½ cups
Black Tamarind Paste- ½ cup
Thick jaggery syrup-1 tbsp.
For the spice paste:
Sesame oil-1 tbsp.
Urad dal-1 tbsp.
Chana dal-1 tbsp.
Cumin seeds-1 tsp.
Fenugreek seeds- 1 tsp.
White Sesame Seeds- 1 tsp.
Black peppercorn-1 tsp.
Byadagi chillies, stem discarded- 2
Asafoetida powder-a pinch
Ginger, grated-1 tsp.
Turmeric- ¼ th tsp.
Water -1 cup / or more, if required
For the Tempering:
Sesame oil-1 tbsp.
Mustard seeds-1 tsp.
Peanuts, raw-4 tbsp.
Urad dal-1 tsp.
Chana dal-1 tsp.
Byadagi Chillies- 4
Curry leaves-1 sprig
Wash the rice until the water runs clear. Drain the rice completely.
Soak it in water for at least 30 minutes.
Prepare the rice by draining method, ratio of rice to water is 1:8.
Once the rice is cooked , drain the rice completely and spread the rice grains on a clean and dry kitchen surface, so that the grains do not stick to each other.
For preparing the spice mix, heat oil in a non-stick pan, add the urad and chana dal and cook it on a slow flame ,stirring continuously. Set aside.
Add in the same pan, the mustard seeds, cumin seeds , fenugreek seeds ,Sesame seeds, black peppercorn ,dry red chillies , grated ginger , turmeric and asafoetida. Stir and cook for a few seconds.
Switch off the flame.
Transfer in a clean bowl and cool it completely.
Now transfer the dals and roasted spices in the blender, prepare a smooth paste by adding 1 cup of water. Set aside.
Cook the tamarind and jaggery together till it thickens ,now add the spice paste and salt to taste.
Mix well. Cook on a slow flame until it thickens. Switch off the flame.
Now with the help of a spatula , very gently fold in the cooked rice.
Ensure that the rice is evenly coated with the prepared paste and also ensure that the grains of the cooked rice do not break.
In a tempering pan add the sesame oil , let it heat, add the mustard seeds, let them crackle.
Add the dals , cook for few seconds, add the peanuts cook till you see the change in the colour, add dry red chillies and curry leaves.
Pour over the prepared tamarind rice and serve it warm.