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Tamarind Rice Recipe Andhra Style

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DARSHU'S KITCHEN PULIHORA / ANDHRA TAMARIND RICE
DARSHU'S KITCHEN PULIHORA / ANDHRA TAMARIND RICE from darshuskitchen.blogspot.com

Description

Tamarind Rice, also known as Puliyodharai or Pulihora, is a popular South Indian rice dish that is tangy and spicy. It is a traditional recipe from the state of Andhra Pradesh and is usually served during festivals, special occasions, or as a part of a meal. The rice is cooked with tamarind paste, spices, and other flavorings that give it a unique taste and aroma.

Prep Time

The prep time for Tamarind Rice is around 15 minutes. This includes soaking the tamarind, cooking the rice, and preparing the spices.

Cook Time

The cook time for Tamarind Rice is around 30 minutes. This includes cooking the rice, preparing the tamarind paste, and tempering the spices.

Ingredients

The ingredients required for Tamarind Rice are:
  • 1 cup of rice
  • 2 cups of water
  • 1/2 cup of tamarind paste
  • 1 tablespoon of oil
  • 1 teaspoon of mustard seeds
  • 1 teaspoon of cumin seeds
  • 1/2 teaspoon of fenugreek seeds
  • 1/2 teaspoon of turmeric powder
  • 2 tablespoons of chopped peanuts
  • 2 tablespoons of chana dal
  • 2 tablespoons of urad dal
  • 1/4 cup of curry leaves
  • 2 dried red chilies
  • 1 tablespoon of jaggery
  • 2 teaspoons of salt

Equipment

The equipment required for Tamarind Rice are:
  • A pressure cooker or a pot to cook the rice
  • A pan to temper the spices
  • A mixing bowl
  • A spoon or a whisk

Method

Follow the steps below to make Tamarind Rice:
  1. Wash the rice and soak it in water for 15 minutes.
  2. Cook the rice in a pressure cooker or a pot with 2 cups of water until it is fully cooked.
  3. Spread the cooked rice on a plate and let it cool.
  4. In a mixing bowl, add the tamarind paste, jaggery, turmeric powder, and salt. Mix well and keep it aside.
  5. In a pan, heat the oil and add the mustard seeds, cumin seeds, fenugreek seeds, chopped peanuts, chana dal, urad dal, curry leaves, and dried red chilies.
  6. Saute the spices until the mustard seeds start to pop and the dals turn golden brown.
  7. Add the tamarind mixture to the pan and cook for 5 minutes until the mixture thickens.
  8. Add the cooked rice to the pan and mix well with the tamarind mixture.
  9. Cook for 5 more minutes on low heat, stirring occasionally.
  10. Turn off the heat and let the rice cool for a few minutes before serving.

Notes

  • The amount of tamarind paste can be adjusted according to your taste preference.
  • The amount of spice can also be adjusted according to your taste preference.
  • The addition of jaggery is optional but it gives a nice balance to the tangy flavor of the tamarind.
  • Leftover Tamarind Rice can be stored in the refrigerator for up to 3 days.

Nutrition Info

The nutrition information for Tamarind Rice is:
  • Calories: 246
  • Carbohydrates: 42g
  • Protein: 5g
  • Fat: 6g
  • Saturated Fat: 1g
  • Sodium: 794mg
  • Potassium: 216mg
  • Fiber: 3g
  • Sugar: 4g
  • Vitamin A: 810IU
  • Vitamin C: 182mg
  • Calcium: 49mg
  • Iron: 2mg

Recipe Tips

  • Make sure to rinse the rice well before cooking to remove excess starch.
  • Let the rice cool down completely before mixing it with the tamarind paste to prevent it from becoming mushy.
  • Use fresh curry leaves for the best flavor.
  • Adjust the spice level according to your preference by adding more or less dried red chilies.

Enjoy this delicious Tamarind Rice Andhra Style recipe with some raita or papad on the side!


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