Tamarind Rice Recipe | Puliyogare Recipe
Ingredients
- Rice- 1/2 cup
- Tamarind- Medium lemon sized
- Jaggery- 2tsp
- Peanuts- 3 tsp
- Salt- 1 tsp
- Puliyogare pudi- 4 tsp
Seasoning Ingredients
- Cooking oil- 4 tsp
- Mustard seeds- 1 tsp
- Split black gram lentil/urad dal- 1 tsp
- Split chickpea lentil/Chana dal- 1 tsp
- Curry leaves- Few
Instructions
Preparation
- Soak tamarind in 1/4 cup of water for about 10 mins. Extract thick juice discarding it's residue.
- Pressure cook rice as you do normally, but ensure the rice is not mushy. Cook such that grains are separate. Let it cool till use.
Method
- Heat kadai adding oil, mustard seeds, urad dal, chana dal and curry leaves. When mustard seeds sizzle and popup then add tamarind juice.
- As tamarind juice starts boiling, add peanuts, jaggery, salt. When jaggery dissolves completely, include puliogare powder to it.
- Puliyogare mix starts thickening, just then you need to switch off flame.
- Add cooked rice to the puliyogare mix and combine it well.
- Tamarind rice is ready, you can serve it with papad or just as is.
Note
- The rice should not be over cooked, the grains should be separate. Ensure it.
- You can use left over rice also to make this tamarind rice.
- Puliyogare taste should be on tangy side. If you don't like you can reduce it.