Tamarind Pulao By Nanditamistry


Added to 8 cookbooks   This recipe has been viewed 4017 times

A south indian pulao, taste yummy, lasts for 24 hours, its easy to carry for journey once packed in foil.

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Preparation Time:    Cooking Time:     Makes 4 servings
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1 tamarind (imli)
2 tsp oil
3 tbsp peanuts
1 tbsp urad dal (split black lentils)
1 tbsp chana dal (split bengal gram)
3 whole red chillies
1 tsp white sesame seeds (til)
1 cup long grained cooked rice (basmati rice)
salt to taste

For The Garnish
2 tbsp chopped coriander (dhania)

For Serving
cucumber and tomato salad
fried papad

  1. Soak the tamarind in water and get about 1 1/2 cups of tamarind pulp , boil this pulp in a pan until thick in consistency.
  2. Heat little oil in a pan and saute the groundnuts, dals and red chillies till golden.
  3. Coarsely grind the mixture with the sesame seeds to a paste. Keep aside.
  4. Heat little oil in a pan and brown the paste for 5 minutes, add the rice and tamarind pulp and salt and mix well.
  5. Garnish with coriander and serve hot with cucumber and tomato salad and fried papad.

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This recipe was contributed by nanditamistry on 27 Oct 2010

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