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Tamarind Rice

Cuisine Style
Cooking Time
45 minutes
To Serve 4
Take with any side dish
       Ingredients How to?
  • Rice- 2 cups
  • Oil- 4 tbs
  • Ground nuts roasted - 1/4 cup
  • Sesame seed - 10 Grams
  • Tamarind - 100 Grams
  • Mustard seeds- 1 tsp
  • Bengal gram- 2 tbs
  • Jaggery- 10 Grams
  • Turmeric - 1 tbs
  • Pepper - 10 Grams
  • Fenugreek - 10 Grams
  • Asafoetida (Hing) - 1 Tbs
  • Red chillies
  • Salt to taste
  • Curry leaves
  • For Tamarind Gravy
    Soak tamarind in the water for 45 minutes and get thick extract.
    In a pan pour oil and add mustard seed and allow it for spluttering then add Bengal gram, Red chillis, Curry leaves one by one.
    Sprinkle Asafoetida, turmeric.
    Add tamarind extract, roasted ground nut and salt and mix well.
    Then add Jaggery and cook for 15 minutes.

    Preparation of Powder (To be sprinkled after mixing of gravy)
    Dry roast the following ingredients: Sesame seed, Pepper, Fenugreek, Red chillies (4) and grind keep it aside.

    Cook the rice in less water and spread in a big plate, pour oil and allow it for cooling so that all granules will be separated.
    Mix the rice with gravy.
    Often add gigly oil while mixing.
    Then sprinkle the powder.
    Once everything is done, keep this puliyogre(tamarind rice) in the betel leaf.
    Tips: Use black tamarind.

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