Tamarind rice in Tamil Nadu is known as Puliyodharai. One of the rice varieties of South India. Tamarind or imli is gives the flavor to the rice as it is named. When I was small, we used to go for long trips and my father used to ask my mother to prepare tamarind rice, since it doesn’t get spoiled quickly. Only thing is we have to pack the rice only after the rice is cooled to the room temperature. Tamarind rice which is available in Bangalore hotels is having a different taste than what is available in Tamil Nadu. Usually it is prepared in Ponni rice but i used Kohinoor Basmati rice since my daughter doesn’t like other rice. Try this recipe, you will surely enjoy and this is my daughter’s favorite and she prefers to have it with curd and egg omelet.
- Rice – 250 gms
- Tamarind – 35 gms
- Gingelly or Sesame oil – 3 tbsp
- Bengal gram – 2 tbsp
- Peanut – 2 tbsp
- Chilly powder – 1 tbsp
- Turmeric powder – 1/2 tsp
- Mustard seeds – 1/2 tsp
- Curry leaves – 2 tbsp,chopped
- Dried red chilly – 2, chopped
- Asafetida powder – 1 tsp
- Salt to taste
Method of Preparation:
- Soak tamarind in 100 ml warm water and extract the tamarind pulp, keep aside
- Cook rice in enough water, strain and keep aside
- In a wide heavy bottomed pan, heat oil and add Bengal gram, when it turns brown color add mustard seeds
- When the mustard seeds start crackle, add dried red chilly and sauté well
- Add peanut, fry well
- Add tamarind pulp, turmeric powder, chilly powder, asafetida and salt to taste
- Keep stirring until the gravy thicken to a paste consistency
- Stir in cooked rice and mix well, remove from stove and let it cool to the room temperature.
Curd Raitha and pappad are the ideal side dish for tamarind rice.