Tamarind Rice

by Tarla Dalal

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Accompaniments

Madras Onion Pickle
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Spicy Amla Pickle
Spicy Lemon Pickle

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Called Puliyodare in Tamil, this is an Iyengar cuisine classic. A heart-warming dish that uses tamarind to create a magical flavor. The South Indian style tadka adds both flavor as well as appeal, making this a great lunch/dinner recipe. Enjaaai!

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Preparation Time: 10 mins.
Cooking Time : 7 mins.
Serves 4.
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Ingredients

3 cups Steamed Rice (Chawal)
1 tbsp urad dal (split black lentils)
1 green chilli , slit
1 whole dry kashmiri red chillies , broken into pieces
1 tsp grated ginger (adrak)
1/4 tsp asafoetida (hing)
6 to 8 curry leaves (kadi patta)
2 tbsp oil
salt to taste

For the tamarind paste
1/4 cup tamarind (imli)
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/2 cup water

For the garnish
1 tbsp ghee
1 tbsp chopped coriander (dhania)

Method

For the tamarind paste

Combine the tamarind with ½ cup of water and cook over medium flame for a minute. Allow it to cool slightly.
Pass through a strainer to get a thick pulp.
Add the turmeric powder and chilli powder and keep aside.

For the rice

Heat the oil in a pan and add the urad dal and roast till it turns golden brown in colour.
Add the green chilli, dry red chilli, ginger, asafoetida and curry leaves and cook for a few more seconds.
Add the tamarind paste, mix well and cook for 2 minutes.
Add the steamed rice and salt, mix well and cook for 3 to 4 minutes.
Serve hot garnished with the ghee and coriander.

RECIPE SOURCE : Chawal