There’s something nostalgic about tamarind rice.
I remember my mom making it every time we had leftover rice. The tangy, spicy kick of tamarind paired with the rich flavors of roasted spices made it the perfect comfort food.
It’s a dish that’s full of life and flavors, and the best part is that it’s simple to make! If you’re looking for a dish that’s easy yet bursting with taste, tamarind rice is the way to go.
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- One-Pot Lobia Rice Recipe — hearty black-eyed peas rice cooked in one pot for a comforting meal.
- Vatha Kulambu Rice — tangy, podi-style rice made with vatha kulambu (sun-dried tangy mix).
- Leftover Rice Chapati — clever way to use leftover rice by turning it into soft chapatis.
- Palak Rice — nutritious spinach-flavored rice with a mild, earthy taste.
- Mexican Rice — tomato-spiced, vibrant Mexican-style rice that adds a different flavor profile.
Tamarind Rice
Description
Tamarind Rice, also known as Puliyodarai or Pulihora, is a tangy, spicy South Indian dish made by mixing cooked rice with a flavorful tamarind paste. The paste is prepared by simmering tamarind pulp with aromatic spices like mustard seeds, dried red chilies, curry leaves, turmeric, and asafoetida, along with roasted sesame seeds and a touch of jaggery for subtle sweetness. Often enhanced with crunchy peanuts or cashews, this dish is known for its vibrant balance of sour, spicy, and savory notes. Tamarind Rice is not only delicious but also travels well, making it a popular choice for lunchboxes, festivals, and temple offerings.
Ingredients
To Make Masala Powder
To Make Tamarind Curry
To make Tamarind Rice
Instructions
Prep Work
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Soak the tamarind
Soak the tamarind in hot water for 10-15 minutes and extract the pulp.
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Cook the rice
Cook the rice (if not using leftover rice) and set it aside to cool slightly before mixing it with the tamarind curry.
Making the Masala Powder
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Roasting the Whole Spices
Start by heating a pan on medium heat. Add the coriander seeds, chana dal, urad dal, peppercorns, and fenugreek seeds. Roast them lightly.
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Adding Sesame and Chilies
Toss in the white sesame seeds, and let it all roast for a few more seconds. Add the red chilies and continue roasting until everything turns golden brown.
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Grinding the Masala
Once the spices are well-roasted, transfer them to a plate and let them cool completely. Now, place them in a mixer jar, add the asafoetida powder, and grind it all into a fine powder. Set this aside.
Making the Tamarind Curry
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Heating the Oil
In the same pan, add oil and heat it up.
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Roasting Dal and Peanuts
Add chana dal, urad dal, and peanuts. Roast them for about 2 minutes until they're nice and crisp.
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Tempering with Spices
Toss in mustard seeds, red chilies, and a pinch of asafoetida powder, followed by curry leaves. Give it a quick sauté.
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Adding Tamarind Pulp
Squeeze the pulp out of the tamarind and add the puree to the pan. Stir it all together.
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Spicing the Curry
Now, sprinkle in turmeric powder, rock salt, and mix everything well. Let it cook for about 10 minutes on medium heat.
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Final Flavoring
Add jaggery powder and the ground masala powder. Mix it again and cook for another 5 minutes.
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Adjusting Taste
Taste and adjust seasoning if necessary.
Bringing It All Together
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Mixing with Rice
Once your tamarind curry is ready, take the required amount and mix it with freshly cooked rice. Let the rice sit for about 30 minutes for all the flavors to come together.
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Storing Leftovers
You can store any leftover tamarind paste in a glass jar and refrigerate it for future use.
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Serving
Serve the tamarind rice after it’s rested, and pair it with crispy papads for that extra crunch!
Equipment
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 5g25%
- Sodium 600mg25%
- Total Carbohydrate 65g22%
- Sugars 8g
- Protein 10g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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