Tamarind rice is a common dish in South India. It is usually made for lunch and for special occasions. I heard that in some places, it is a special dish for the baby shower function (along with other varieties of mixed rice). People usually pack it for long travels. The Pulikaichal (Tamarind gravy) can be stored in a refrigerator up to a week and can be added to cooked rice when needed.
- Cooked Rice – 3 cups
- Tamarind Paste – 2 tbsp
- Peanut (skin removed roughly) – Handful
- Jaggery – 1 tsp
- Turmeric powder – 1/2 tsp
- Sesame (gingelly) Oil – 1 tbsp
- Salt – To taste
- Mustard seeds – 1 tsp
- Chana dal – 1 tbsp
- Urad dal – 1 tsp
- Red chili – 2
- Curry leaves – 2 sprig
- Asafoetida (Hing) – A pinch
- Sesame (gingelly) Oil – 3 tbsp
To Roast & Powder
- Chana Dal – 1 tbsp
- Urad dal – 1 tbsp
- Coriander seeds – 1/2 tbsp
- Red chili – 2
- Fenugreek seeds – 1/2 tsp
- Sesame seeds – 1 tbsp
- Dissolve tamarind paste in 1/4 cup of warm water and keep it aside.
- Roast all the ingredients given under ‘To Roast & powder ‘ till it becomes golden brown. Allow it to cool and grind it into powder.
- Heat Oil and add the items under ‘To Temper’. Once it starts to splutter, add Peanut and sauté till it turns golden brown
- Add the Tamarind extract, Turmeric powder, Salt, Jaggery, and mix it well. Allow it to boil till it becomes thick.
- Add cooked rice (make sure it is not hot) and mix it well. Add the roasted powder and mix it again with a tbsp of oil.
- Don’t add the hot rice to avoid mushing up the dish.
- Adding a tbsp of oil while mixing with the rice will enhance the taste.
- Avoid using hands while mixing the rice if making it for a long travel.
- You can use any kind of rice.