Tamarind Rice or Pulihora as it is famously called as is one of the most savoried and easiest dishes of South India. It is enhanced with spicy flavors to give it a sour and salty taste at once. It is a dish for festivals and special gatherings and is often distributed to people as Prasad in temples. The preparation is the addition of Tamarind to rice along with a touch of curry leaves, and also mustard seeds to enhance the taste.
Pulihora is known by different names in different South Indian states like puliyogare, puliyodarai, pulinchoru and kokum rice.
- 1 cup rice
- 1 teaspoon turmeric
- 2 1/2 cup water
- 1 cup boiling water
- 2 sticks tamarind
- 1 tablespoon sesame seeds
- refined oil as required
- salt as required
- 6 green chillies
- 3 tablespoon raw peanuts
- 2 teaspoon mustard seeds
- Wash the rice in a large bowl. Next, put a pressure cooker on low flame and when the oil is hot enough, add rice in it and wait until you get 2 whistles.
- Soak the tamarind in a cup of hot water for 10 minutes and then, take out the extract of soaked tamarind.
- Put a non-stick pan on medium flame and heat oil in it.
- Put another non-stick pan over medium flame and heat oil in it. Roast the raw peanuts until they start to crackle.
- Once done, pour the pan contents into the other pan. Don’t mix them.
- Add mustard seeds along with red chillies, green chillies, ginger and curry leaves.
- Saute and then add tamarind extract along with turmeric powder and salt as per your taste.
- Mix all the ingredients well and bring the mixture to a boil, and let the mixture turn into a thick paste.
- Once done, remove the pan from the flame and pour this tamarind mixture over the rice. Mix it well and garnish with some more roasted peanuts.
Tamarind is used in most of the Ayurvedic medicines to cure digestion problems. It is also good for heart as it lowers the blood pressure and bad cholesterol.
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