Tamarind Rice(Step By Step Pics)

       Tamarind Rice/Puliyotharai/Puli Sadam is an easy variety rice dish made with tamarind pulp or tamarind paste. My mom uses tamarind paste. The aroma of the dish is fresh and good if the paste is made fresh.
       Tamarind rice is very famous in South India especially in vaishnava temples where it is a standard prasad offered to god.
      In India its common to prepare this puliyotharai mix and store it in the refrigerator .When in need, cook some rice and mix with puliyotharai paste. The puliyodharai paste keeps well so you will see a lot of students bringing this from their homes.
      I added black tamarind (tamarind turns black when it ages) that's why tamarind rice is black even though i added enough turmeric.When you add lighter colour tamarind (which is not so black) tamarind rice will be yellow in colour.
   
Papads or simple potato curry is good for this Puliyotharai rice.
Some other easy rice varieties

1. Mushroom fried rice
2. Peas pulao/rice(no coconut)
3. Lime rice
4. Coconut rice 

Cooking Time:20 min
Serves:4


Ingredients:

• 2 gooseberry size tamarind
• water required for soaking the tamarind
• 1 1/4 cup cooked rice.
• salt as required(add more because we are going to add it to rice )

Tempering:

• 2 tbsp gingelly oil
• 5 red chilies
• 1 tsp mustard seeds
• 1 tbsp chana Dal
• 1 tsp urad Dal
• few curry leaves
• 1/2 tsp(fenugreek powder)(optional)
• 1/2 tsp turmeric powder.(add more if you want a yellow rice instead of black rice)

Method:

• Rinse the raw rice and soak it for at least 15 min.

• Pressure cook it for a whistle (I do pressure cooking directly in pressure cooker ,if you keep rice in a separate vessel inside the pressure cooker, add little more water to rice and keep it for one more whistle ,Make sure you close the vessel with lid).
• Cool rice and keep it aside.

Puliyotharai paste:

• Soak the tamarind in water along with required salt for 10-15 min. 

• Extract the juice from tamarind.

• Keep the tava ready with 2 tbsp oil. .
• When its hot add mustard seeds.Wait for mustard seeds to splutter.
• Add chana Dal,urad Dal now .Wait for colour change.

• Add split red chilies,curry leaves to tava.

• Now add the squeezed tamarind pulp  to the tava.

• Add turmeric as well.Let this cook in low flame for 20 min or until oil separates .

• Add required quantity of puliyotharai paste to cooked rice and mix it very well (I did not mix it properly since I was running late.)
• Serve with potato poriyal or papad.

Note:

• You can add fenugreek powder at the end (after you switch off the flame).
• Adding of gingely oil reduces the heat caused by tamarind so try to use gingely oil.
• If you feel the paste is still raw add some water and cook it for more time .
• You can add oil to rice if you feel the rice is dry .

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