Pulihora or Tamarind rice is a South Indian special side dish. Every region of South India will have their own version of tamarind rice/pulihora. This will be a good side dish for festivals and parties. It is also a good lunch box recipe. You can even make tamarind rice with leftover rice.
Ingredients
2 cups of rice. You may use long grain rice or sona masoori. It doesn't have to be basmati rice. But you may use basmati rice too.
3 cups of water
1/4 cup of peanuts
2 tbsp of sesame seeds
a lemon size tamarind
1/2 tsp jaggery
1 tsp (1/2+1/2) turmeric owder
salt for your taste
3-5 tbsp of oil to sprinkle on the rice
For Tempering
5-6 tbsp of oil
2 tbsp of chana dal
2 tbsp of urad dal
1/8 tsp fenugreek seeds
1 tbsp mustard seeds
2-3 green chilies
5-6 red chilies
a big pinch of hing/asafoetida
a few curry leaves
2 cups of rice. You may use long grain rice or sona masoori. It doesn't have to be basmati rice. But you may use basmati rice too.
3 cups of water
1/4 cup of peanuts
2 tbsp of sesame seeds
a lemon size tamarind
1/2 tsp jaggery
1 tsp (1/2+1/2) turmeric owder
salt for your taste
3-5 tbsp of oil to sprinkle on the rice
For Tempering
5-6 tbsp of oil
2 tbsp of chana dal
2 tbsp of urad dal
1/8 tsp fenugreek seeds
1 tbsp mustard seeds
2-3 green chilies
5-6 red chilies
a big pinch of hing/asafoetida
a few curry leaves
Preparation
Cook 2 cups of rice with 3 cups of water.
Soak tamarind in warm water for 10 minutes and extract thick paste/concentrate.
Cut green chili length wise and red chili in half.
Dry roast peanuts.
Dry roast sesame seeds and let them cool down. Then coarsely powder them.
Cook 2 cups of rice with 3 cups of water.
Soak tamarind in warm water for 10 minutes and extract thick paste/concentrate.
Cut green chili length wise and red chili in half.
Dry roast peanuts.
Dry roast sesame seeds and let them cool down. Then coarsely powder them.
Procedure
Take the rice in a wide bowl or basin and loose up with a fork. So that steam will escape and rice stays fluffy. On this rice sprinkle turmeric powder, salt and oil. Mix it well without mashing the rice. Add roasted peanuts and sesame powder.
Tempering
In a small sauce pan take 5-6 tbsp of oil and heat it up on medium heat. When the oil is hot lower the temp to medium low and add chana dal, urad dal, fenugreek seeds and mustard seeds. Keep stirring. Add green chilli and red chilli also. When the mustard seeds are spluttering add hing/asafoetida and curry leaves. Add the extracted tamarind paste and jaggery to this tempering. Cook this on low flame for a few minutes to remove the moisture from tamarind paste. Add this to our prepared rice.
Note: You may add the tempering to rice and then cook tamarind paste separately if you want.
Mix everything well so that every grain of rice will get the taste of all the spices. Enjoy!!!!
Take the rice in a wide bowl or basin and loose up with a fork. So that steam will escape and rice stays fluffy. On this rice sprinkle turmeric powder, salt and oil. Mix it well without mashing the rice. Add roasted peanuts and sesame powder.
Tempering
In a small sauce pan take 5-6 tbsp of oil and heat it up on medium heat. When the oil is hot lower the temp to medium low and add chana dal, urad dal, fenugreek seeds and mustard seeds. Keep stirring. Add green chilli and red chilli also. When the mustard seeds are spluttering add hing/asafoetida and curry leaves. Add the extracted tamarind paste and jaggery to this tempering. Cook this on low flame for a few minutes to remove the moisture from tamarind paste. Add this to our prepared rice.
Note: You may add the tempering to rice and then cook tamarind paste separately if you want.
Mix everything well so that every grain of rice will get the taste of all the spices. Enjoy!!!!
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