Tamarind RIce

1) Original Recipe (Amma's)

Prepare Rice. Heat oil. Add the following :

Urad dal – uddin bale (1 sp)
Channa dal – kadle bale (1 sp)
Red chilli ( 2 )
Curry Leaves (4-5)
Turmeric

No onions. Add to rice. Add
tamarind paste,
1 sp sugar,
2 sp sambhar powder,
Salt

Add coriander leaves if required.


Notes :

1. Key is to fry the dal the right amount – shouldn’t be undercooked, shouldn’t be burnt.
2. Add chilli powder directly to rice
3. Make sure to cool the rice on a big place to avoid it from becoming sticky

2) Variation with Onions, Cumin and peanuts (This is better )

Heat oil. Add peanuts (1/2 cup, unsalted, chopped) and mustard seeds (1 tbsp). Add :

Cumin Seeds (1 tsp). Toast it

Urad dal – uddin bale (1 tsp)
Channa dal – kadle bale (1tsp)
Red chilli ( 2 )
Curry Leaves (4-5)
Turmeric

Cook till peanuts are golden ( 1 ½ min). Then add
Onions (1 large, chopped).
Sambhar powder (2 sp)
Salt,
Sugar.

Cook till onions brown. Add tamarind water.

Stir in the rice. Add cilantro,.

This should be ok for about three cups of rice.

Notes :

1. Should experiment adding grated coconut

3) Puliyogare (Complex version) : www.pachakam.com

Create puliyogare powder.

Roast : Ideally one by one, but can do it together to save time.

Coriander seeds (2 tsp)
Peppercorns (1 tsp)
Asafoetida (pinch)
Red Chillies (6-8)
Cumin Seeds (1 tsp)
Curry Leaves
Sesame seeds - ellu - 2tsp
Bengal Gram - Channa Dal - 2 tsp
Black Gram - Urad Dal - 1 tsp

Grind. Add

Dessicated Coconut (1 cup)

And grind once more.

Heat oil (put more than usual for tamarind rice). Add :
Mustard Seeds (1 tsp)
Peanuts
Urad Dal ( 1 tsp)
Channa Dal (1 tsp)
Curry Leaves (5-6)

Add tamarind juice ; sugar ; salt ; allow it to boil

Add ground masala. Add Sambhar Powder (My variation). Boil for a few minutes, till it becomes thick.

Add to rice. Mix well.