Tamarind Rice
Imlee Chaul
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Heat
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Serves
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Dietary Info
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Prep 5 mins
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Cook 15 mins
A wonderful South Indian rice dish often given to pilgrims at Hindu temples.
Hari says
There are so many ways to jazz up rice dishes and this is a great way to add a bit of a zing. Tamarind rice or 'Puliyodharai' in Tamil is a traditional South Indian dish.
It is really common with cooking from this region to use raw lentils in the tempering or tharka stage. Traditionally this dish would be cooked with a spice paste made from dry frying the lentils, fenugreek and chillies and then a second batch of the same ingredients would also be tempered in hot oil. I have simplified this recipe to include only one of these stages.
If you do not have the lentils don't worry you can make this dish without them. The strength of the tamarind used can vary so do use more if you want to increase the sourness.
- Ingredients
- Method
- 200g Tilda Basmati Rice, cooked
- 25g tamarind hydrated in 100ml water or 1 tbsp tamarind paste mixed with 4 tbsp water
- 2 tbsp coconut oil
- 1 tsp mustard seeds
- ½ tbsp urid dhal
- 1 tbsp chana dhal
- ½ tsp fenugreek seeds
- 2 dried red chillies, broken
- 5 curry leaves
- 1 onion, chopped or ½ tsp asafoetida/asafetida
- 1 tbsp peanuts
- ½ tsp turmeric
- 1 tsp salt or to taste
- Handful of fresh coriander
Method
- Have your cooked rice ready and make up your tamarind water and set to one side.
- Heat the oil in a pan and add the mustard seeds as they begin to pop stir in the urid and chana dhal. The dhal will begin to toast.
- When they change colour add the fenugreek seeds, dried red chillies then stir in the curry leaves .
- Add the onions (if using) and cook until they are a lovely golden brown colour or add the asafoetida and stir.
- Add the peanuts to toast for a few minutes and sprinkle in the turmeric.
- Pour in the tamarind. If using tamarind water leave it to cook until it has thickened (about 5 minutes).
- Add salt to taste and stir in the cooked rice to coat and heat through.
- Remove from the heat and sprinkle in some fresh coriander to serve.
Nutritional information
| Typical values* | per Serving |
|---|---|
| Calories | 296 |
| Fat (g) | 6.8 |
| of which saturates (g) | 4.3 |
| Carbohydrates (g) | 53 |
| of which sugars (g) | 3.4 |
| Fibre (g) | 0.5 |
| Protein (g) | 6.2 |
| Salt (mg) | 2.0 |
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Comments
Comments (4)
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Hari Ghotra
Hi Wes
Yes they are just toasted - this is a south Indian technique thats used in lots of dishes to had texture to the final dish. Hope that helps Hari
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Pat
Hi Hari,
This recipe isn't showing up when you click to list recipes from the asafoetida ingredient page. It appears to be because of the alternate spelling (asafetida) used in the ingredients list. Is it possible to update the Method section to include when to add the asafoetida, using the non-alternate spelling to correct the issue? Thank you :)
The Quinoa Kosumbari recipe also uses this alternate spelling in the ingredients list, however the spelling used on the ingredient page was used in the "Method" section so it does manage to show up (which is where I came up with the above idea for the fix).
This is a great recipe, my girlfriend asked me to make it again. I mistakenly used tamarind concentrate, I intend to go get a block like you suggested. Thanks again!
-Pat-
Hari Ghotra
Hi Pat Many thanks this has been fixed - really good to hear that you enjoyed the rice - yes steer clear of the concentrate, it is not good! Thanks Hari
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Wes
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