This authentic tamarind rice dish mesmerizes any taste buds to fall in love with its spicy and sweet-tangy flavors.
Prep time: <5 minutes
Cooking time: 20 minutes
There are many tourists from different parts of the world who come to taste our famous Perumal Koil tamarind rice. This recipe is a unique one. It's simple, less ingredients but still tastes same as the perumal koil tamarind rice.
This was one of my first recipes to inspire me to start a website. I am a crazy fan of tamarind rice (ak) puliyogare. Tamarind rice is one of the famous and traditional dish in almost every household in South India. After getting married and coming to Sweden I brought with me tamarind rice ready mix, enough for at least a year. Yeah your right that’s a lot. In my homeland they don’t use ready mixes, instead they use to make at home. Which is why I dint like the ready mixes.
One day I decided to make homemade tamarind mix and started searching the internet for a good recipe and tried few recipes, but none of them tasted like how I used to eat. Later I realized each household have their own recipe for the same dish. In fact in my family there are couple of different recipes too. But this recipe is given by my aunt (Kittyma) which seemed to be easy for a beginner like me and tastes just awesome.
Dry red chilies
Dry red chilies
1. Cook the rice as per package directions and spread it on a sheet and allow it to cool. Or you can even use leftover rice.
2. In a small pan dry roast the ingredients for tamarind powder in a medium flame. Toast Dry red chilies followed by Chana dal, black pepper, coriander seeds until the seeds turn light golden in color and finally add fenugreek seeds and take the pan off the heat and allow the mixture to cool and grind it into a coarse powder
3. Soak tamarind in a warm water for at least 5-10 minutes. And extract about a cup or more of tamarind juice.
4. Meanwhile heat sesame oil in another pan and fry mustard seeds, red chilies, peanuts until the seeds pop. Then add turmeric, hing, curry leaves, tamarind extract and cook until oil separates for about 10 min on a medium flame.
5. Add half of the tamarind powder, sugar and salt to the tamarind mixture. Now you will find the mixture getting thick and to a saucy consistency , this is when you turn off the flame.
6. Finally mix the tamarind mixture to the rice and adjust the salt and spice at this point. You can add rest of the powder in batches according to your taste.
• If your eating immediately and hot then you may consider to reduce the no of chilies. • If your going to store it for latter its better to use more chilies. • Tamarind paste can be stored in refrigerator for more than a week. • Can be served with papadam, pickle or just with egg omelet.
It's a condiment. It's a spice. No, it's a bean. The "Manila sweet," as the tamarind is sometimes called, is all of the above. Tamarind seed extract, which is deliciously tangy, is one of the most highly prized foods in Asian and Indian cuisine.