Tamarind rice is a Tamilian recipe, which contains all the six tastes as per Ayurveda – sweet, sour, bitter, salty, astringent and pungent. You can add some vegetables to this, but traditionally they are not required.
|Preparation time||30 minutes|
|Boiled basmati rice||2 cups|
|Shelled raw peanuts||1 cup|
|Mustard seeds||1 tsp|
|Turmeric powder||1/4 tsp|
|Asafoetida powder||A pinch|
|Tamarind paste||2 tsp|
|Vegetable oil + sesame oil||2 tbsp|
|Sugar (optional)||2 tbsp|
Pulikachal masala ingredients
|Chana dal||4 tbsp|
|Coriander seeds||6 tbsp|
|Whole red chillies||4|
|Sesame seeds||2 tbsp|
|Fenugreek seeds||1 tbsp|
- Dry roast all the masala ingredients on low heat.
- Once the masala is fragrant, turn off the heat. Cool it off and grind into a fine powder. Pulikachal masala is ready. This can be stored in pantry for many months.
- Fry the peanuts in 1 tbsp oil.
- Heat the remaining oil and add the mustard seeds. Wait till they pop. Now add asafoetida powder, turmeric powder and curry leaves. Saute for a few seconds.
- Add fried peanuts, tamarind paste, salt and sugar with a little water. Cook for a couple of minutes until the water starts to boil.
- Add boiled rice and about two tbsp of pulikachal masala.
- Mix everything gently. Taste the rice and add more pulikachal masala if needed. Turn off the heat.
- Tamarind rice is ready to serve.