Wednesday, 3 September 2014

Tamarind Rice/Puliyogare/Puli Sadam

Tamarind Rice/Puliyogare/Puli Sadam

Yum, Yum and Yum. I am generally a great fan of Mixed rice then standard Rice and Sambar. However everyone in my house likes Rice, Dal or Sambar.

In terms of Mixed rice, I make Lemon Rice and Fried Rice quite often. When it comes to tamarind Rice, I just cant eat it made with Store bought powder or paste as according to me they taste nothing close to home prepared Tamarind Paste.

You can make and store them for about a month  however I am a firm believer of making it fresh and consuming. I usually make the paste in evening and allow it to sit overnight and mix it with rice in the morning and have the rice in afternoon. Keeping the paste overnight ensures that the Dal and peanuts gets the tangy flavour. Mixing the rice and keeping it till afternoon ensures that the flavour is enhanced in rice too.


Cooked Rice - 4 Cups
Channadal/Gram Dal - 1 Tablespoon
Chilly powder - 1/4 Teaspoon
Green Chilly - 2 Nos (Chopped)
Coriander Powder - 1 Teaspoon
Cumin powder - 1 Teaspoon
Curry leaves - few
Fenugreek Seeds - a Pinch
Hing or Asafoetida - a Generous pinch
Mustard seeds- 1/2 teaspoon
Red Chilly - 3 Nos
Tamarind juice - 1 Cup
Turmeric Powder - 1/4 Teaspoon
Roasted Groundnuts - 4 Tablespoon (As per taste, I have added more so you can something between 1 Tablespoon to 4 Tablespoon )
Oil - 3 Tablespoon (Gingelly Oil Preferably)
Salt - To taste


  • Heat Oil in a pan and add the Mustard seeds and once they splutter add the Red Chilly and saute for a minute.
  • Then add Fenugreek seeds, channa dal, peanuts and cook them.
  • Then add curry leaves, Asafoetida,green chilly,turmeric powder and add the Tamarind Juice.
  • Then add Chilly powder, Coriander powder and Cumin Powder and mix them.
  • Cook the gravy till the Oil oozes out which may take about 10-15 minutes.
  • Once the Oil oozes out, stir it again and cook it for again 10-15 minutes and add salt.
  • Cool the mixture and mix with Rice and serve with potato Fry.
  • The important component of the Tamarind rice is cooking of Rice. So I am sharing how I make Rice for Tamarind Rice.
  • I usually use Boiled Rice to make Tamarind Rice as it has a better flavour and gives a good texture.
  • For regular use I use 1:2.5 Ratio of Rice:water and soak them for 15 minutes before cooking them.
  • While making Tamarind I use 1:2, Rice and water and soak my Rice for 30 minutes.
  • Once the Rice is cooked, I take a Broad plate and add the Cooked Rice in it and allow it to cool down completely.
  • The Broader the plate the better the texture of rice.
  • To spread the rice you can use a fork if you are a beginner so you wont make the Rice all mushy.
  • Once the Rice is completely cooled down, add the cooled Down Tamarind paste and mix carefully not to break the Rice.
  • It is also important that you taste the rice and acordigly add Tamarind paste and salt if required. 


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