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Spicy Tamarind Rice Recipe

इमली वाले खट्टे चावल । Spicy Tamarind Rice with leftover rice | Easy Tangy Tamarind rice recipe

 

Spicy tamarind rice is a south Indian recipe also famous by the name puliyogare. Tamarind rice preparation has variants. In this recipe, we are going to prepare tamarind pulp masala and mix it with cooked rice.

This recipe will guide you to prepare tamarind rice in a jiff. Follow the directions along with images to prepare delicious tamarind rice.

Directions:

1. Break 40 grams of tamarind into pieces and keep it in a cooking pot.

2. Add 1 tbsp of jaggery and 1/2 cup of water and bring it to a boil.

3. Mash the tamarind a boil and cook till it becomes soft.

4. Turn off the flame after 3 or 4 minutes and leave it to cool down. Extract the tamarind pulp out after it cools down.

6. Heat 2 tbsp of oil in the Kadai.

7. Roast 1/3 cup of peanuts and 7-8 cashews over medium flame till crisped and pinkish, respectively.

 

8. Saute 1 tsp of chana dal and 1 tsp of urad dal lightly.

9. Add 1/2 tsp of mustard seeds, 1/8 tsp of fenugreek seeds, and roast till the mustard crackle.

10. Add 2-green chilies with a cut, 3-dried red chilies, 15-20 curry leaves, and 1/2 pinch hing.

11. Add extracted tamarind pulp, 1/4 cup of water, and mix well.

12. Add 1/4 tsp turmeric powder, 1 tsp coriander powder, 1/2 tsp cumin powder, 1/2 tsp Kashmiri red chili, 3/4 tsp of salt, and cook the masala till the oil separates.

13. Add roasted cashews and peanuts once the oil starts separating and mix well.

14. Turn off the flame and mix 2 cups of cooked rice well with the masala.

15. Tamarind rice is ready to be served.


Spicy Tamarind Rice Recipe
Author: 
Recipe type: Pulao
Cuisine: Indian
 
Spicy tamarind rice is a south Indian recipe also famous by the name puliyogare.
Ingredients
  • Cooked Rice - 2 Cup
  • Tamarind - 40 gms
  • Jaggery - 1 tbsp
  • Oil - 2 tbsp
  • Peanut - ⅓ Cup
  • Cashews - 7- 8
  • Split Chickpea - 1 tsp
  • Split Black Gram Lentils - 1 tsp
  • Mustard Seeds - ½ tsp
  • Fenugreek Seeds - ⅛ tsp
  • Green Chilli - 2
  • Red Chilli - 2
  • Curry Leaves - 15 - 20
  • Asafoetida - ½ Pinch
  • Turmeric Powder - ¼ tsp
  • Coriander Powder - 1 tsp
  • Cumin Powder - ½ tsp
  • Red Chilli Powder - ½ tsp
  • Salt - a little less than ½ tsp
Instructions
  1. Break 40 grams of tamarind into pieces and keep it in a cooking pot.
  2. Add 1 tbsp of jaggery and ½ cup of water and bring it to a boil.
  3. Mash the tamarind a boil and cook till it becomes soft.
  4. Turn off the flame after 3 or 4 minutes and leave it to cool down.
  5. Extract the tamarind pulp out after it cools down.
  6. Heat 2 tbsp of oil in the Kadai.
  7. Roast ⅓ cup of peanuts and 7-8 cashews over medium flame till crisped and pinkish, respectively.
  8. Saute 1 tsp of chana dal, 1 tsp of urad dal lightly.
  9. Add ½ tsp of mustard seeds, ⅛ tsp of fenugreek seeds, and roast till the mustard crackle.
  10. Add 2-green chilies with a cut, 3-dried red chilies, 15-20 curry leaves, and ½ pinch hing.
  11. Add extracted tamarind pulp, ¼ cup of water, and mix well.
  12. Add ¼ tsp turmeric powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp Kashmiri red chili, ¾ tsp of salt, and cook the masala till the oil separates.
  13. Add roasted cashews and peanuts once the oil starts separating and mix well.
  14. Turn off the flame and mix 2 cups of cooked rice well with the masala.
  15. Tamarind rice is ready to be served.

 

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