Friday, November 30, 2007

Tamarind Rice

Little sour, little spicy and little nutty - and definitely a comfort food in the plate - that's how I describe this Tamarind Rice. Read more about Puliyogre or Puliodarai here.

Tamarind Rice (Serves 4)
Ingredients
3 cups cooked rice
1 tbsp tamarind pulp + 2 tbsp water
salt to taste
2 tbsp sesame seeds, roasted and powdered

Tempering
1 tbsp oil
11 curry leaves
A generous pinch of asafoetida
1/2 tsp mustard seeds
2 tsp chana daal/bengal gram
2 tsp urad daal
3 red chilies, halved
1 tbsp raw peanuts

Garnish
1 tsp ghee/clarified butter

Method
1. Heat oil. Add all the ingredients for tempering.
2. As the mustard seeds splutter, add tamarind water and salt.
3. Bring to boil. Simmer for 5 minutes.
4. Meanwhile, mix roasted sesame seeds powder to the cooked rice.
5. Add rice mixture to the simmering tamarind liquid.
6. Stir well. Add ghee.
7. Serve hot.

Note -
Check out some other authentic Tamarind rice recipes at -
Simple Indian food
Priya's Kitchen
One bite at a time
Spicy Chily

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