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Puliyogarae (Tamarind Rice)

Servings 10 servings
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 2 cups Rice
  • 1/2 cup Tamarind paste
  • 1/2 cup Coriander Seeds (Dhania)
  • 1 tbsp Cumin seeds (Jeera)
  • 1 tbsp Whole black Pepper
  • 1 tsp Mustard seeds
  • 1.5 tsp Fenugreek (Methi) seeds
  • 1.5 tbsp White sesame Seeds
  • 6-8 Dried red Chillies preferably byadagi variety
  • 1/2 cup Dry coconut
  • 2 tbsp Jaggery or Brown Sugar
  • 1/4 tsp Asafoetida (Hing)
  • 1/4 tsp Turmeric powder
  • 10-15 Curry Leaves
  • 1.5 tsp Chana Dal
  • 1.5 tsp Urad Dal
  • 1/2 cup Peanuts or Cashews
  • 4 tbsp Vegetable or Canola oil
  • Salt to taste

Instructions

  • Cook rice as you normally would and allow it to cool a little.
  • Roast coriander seeds, red chillies, black pepper, fenugreek, mustard, cumin seeds and sesame seeds with a tsp of oil. Add dry coconut at the end. Fry to a golden brown. Dry grind into a powder (masala).
  • In a pan, heat about 3 tablespoons of oil. Add mustard seeds. After the mustard pops, add chana dal and urad dal. After the dals get a golden brown, add Asafoetida (hing), curry leaves and turmeric.
  • Add tamarind paste, jaggery (brown sugar), salt and the masala powder. Cook this until it has the consistency of a thick chutney.
  • Shallow fry peanuts separately in 1 tablespoon of oil. Mix the paste and peanuts with the rice.
  • Toss well and serve hot with a cucumber raita and papad.
Course: Recipe