Lip-Smacking Variety Rice in Five Minutes
Tamarind Rice in Easy StepsTamarind Rice is one of the most popular of all the variety rice famous in Tamilnadu and indeed South India. Historically, and all the way to the present times, this dish has been a preferred dish for a long journey as this is one preparation that won’t get spoiled over a few days, even if not refrigerated. Clearly, this makes this dish- ideal travel food on long haul journeys.
This delicious, tangy and mildly spicy rice, eaten with papadam or normal papad is a flavor to be relished. The recipe for this dish is all about getting the Tamarind Paste – called Pulikachal in Tamil- right. Once the Tamarind Paste is made, all you need to do is mix it with steaming, hot rice and Tamarind Rice is ready!
Health Benefits of TamarindBefore I jump into the recipe, let me introduce you to the health benefits of Tamarind. Evidently, having the Tamarind Rice is not only a great tasting meal but also great for your health. Health website, www.healthline.com lists the benefits of Tamarind. According to the website, tamarind is rich in many nutrients including magnesium, potassium, iron, calcium, phosphorous, Vitamin B1 (Thiamin), Vitamin B2 (Riboflavin) and Vitamin B3 (Niacin) It also has traces of Vitamin C, Vitamin K, vitamin B6, vitamin B5, copper, and selenium. Tamarind is also a source of fiber, protein, and fat. Health Website, www.healthline.com has more on the benefits of Tamarind. Read here
Get started with the First step, prepare the Pulikachal Paste.
TAMARIND RICE | PULIYODHARAI
Tamarind Rice is a tangy, spicy flavoured rice from South India. The dish is also known as Puliyodharai or Puliyogare.
- 200 gms Raw Tamarind
- 7-10 tbsp Cooking Oil
- 2 tbsp Groundnuts
- 18-20 Curry Leaves
- 2 tsp Mustard Seeds
- 2 tsp Chana Dal or Bengal Gram
- 10-12 Whole Red Chilies
- 1 tsp Asafoetida
- Salt To Taste
Step 1: Making the Tamarind Pulp
- Take the raw tamarind, add enough water to soak the tamarind and let it stay covered for about 30 minutes.
- After 30 minutes, take out the tamarind pulp by repeatedly squeezing out the tamarind essence and transferring it to a separate bowl. Keep it aside
Step 2: Making the Tamarind Masala Paste – Pulikachal
- In a deep kadhai, heat the cooking oil. Now add the mustard seeds and let them crackle.
- Add the Chana Dal, curry leaves and let the leaves sputter.
- Add the groundnuts and roast it for a minute on low flame