Tamarind Rice/ Puliyogare

Tamarind Rice/ Puliyogare

Recipe Cuisine: Indian  |  Recipe Category: Lunch |  Prep Time: 20 mins | Cook time: 15 mins

Ingredients:
Cooked Rice - 2 cups

Tamarind- a big lemon xized
Gingelly oil - 5 tsp
Red chilli - 10 pieces (for grind)
Red chilli - 4 (for temper)
Fenugreek - 1/4 tsp
Coriander Seeds - 3 tsp
Mustard seeds - 1 tsp
Curry leaves - As needed
Peanuts - 1 tsp
Chana Dal - 1 tsp
Asafoetida - 1 tsp
Turmeric powder - As needed
Salt - As needed.

Method:
Step 1:

• Soak a big lemon size tamarind in two cups of water for 20 minutes. Squeeze the tamarind to extract the pulp. Strain the pulp and discard the seeds and the fibre. Set aside.
• Take a Pan, Add 1/2 tsp oil, add Red chilli, Fenugreek, Coriander seeds and roast it one by one till slightly changes in colour, set aside to cool.
• Take a mixer add the roasted things and grind it as a powder and keep aside.
• Heat 1/2 tsp oil in the kadai, Add peanuts, Chana Dal one by one roast it and keep it in a plate.

Step 2:

• Heat 4 tsp oil in the kadai, Add mustard seeds, curry leaves, Red chilli, Asafoetida, Allow it to temper.
• Add turmeric powder into it, Pour the tamarind pulp in it, then add salt.
• Allow it to boil for 4 to 6 mins. Then add the grinded things in it, Allow it to cook.
• Now add roasted peanuts, chana dal in it and allow it to cook until the oil separates. it comes to thick consistency. Now Tamarind extract is ready.
• Switch off the flame. Mix the tamarind extract with the rice gently.Mix well until the extract and rice combines.

Notes

• Cooked rice should be in firm texture and does not be mushy.
• Allow the rice to cool completely. Ensure the rice is cool before mixing with tamarind extract.
• For excellent flavour, Serve the tamarind rice after an hour.
• The Tamarind mix can be stored in the refrigerator for a week, But always use a dry spoon to take it. Never use wet hands.