Tamarind Rice (Puliyogare)

🧂 Ingredients

• 3 cups Cooked rice(Preferably cooled, day-old rice works best as it's drier and less likely to clump. Basmati or Sona Masoori rice are good choices.)
• 3 tbsp Tamarind paste(Use concentrated tamarind paste. If using tamarind pulp, soak about 1.5-2 inches of pulp in 1/2 cup hot water, mash, and strain to get about 3-4 tbsp of thick extract.)
• 1 tbsp Jaggery(Finely grated or powdered jaggery is best for easy dissolving. Adjust to taste; it balances the tanginess of the tamarind.)
• 2 tbsp Puliyogare powder(This is a pre-made spice mix. If unavailable, you can make your own or substitute with a mix of coriander powder, cumin powder, red chili powder, and a pinch of asafoetida (hing).)
• 2 tbsp Peanuts(Raw, unsalted peanuts.)
• 1 tsp Mustard seeds
• 10 Curry leaves(Fresh curry leaves.)
• 2 tbsp Sesame oil(Or any neutral cooking oil.)
• 1/4 tsp Turmeric powder
• to taste Salt

👨‍🍳 Instructions

1. 1

   Prepare the rice: Ensure the cooked rice is cooled and grains are separated. Fluff it with a fork to prevent clumping.

   ⏱️ 2 minutes
2. 2

   Make the tempering: Heat the sesame oil in a medium pan or wok over medium heat (approx. 175°C / 350°F). Once the oil is hot, add the mustard seeds. Let them splutter completely.

   ⏱️ 1 minute
3. 3

   Add the peanuts to the spluttering mustard seeds. Fry for about 1-2 minutes until they turn golden brown and fragrant. Be careful not to burn them.

   ⏱️ 2 minutes
4. 4

   Add the curry leaves and turmeric powder. Sauté for about 30 seconds until the curry leaves become crisp and fragrant.

   ⏱️ 30 seconds
5. 5

   Add the tamarind paste, grated jaggery, puliyogare powder, and salt to the pan. Stir well to combine all ingredients.

   ⏱️ 1 minute
6. 6

   Cook the tamarind mixture: Reduce the heat to low (approx. 120°C / 250°F) and let the mixture simmer gently for about 8-10 minutes, stirring occasionally. The mixture should thicken to a paste-like consistency and the raw smell of tamarind should disappear. It should be tangy and slightly sweet.

   ⏱️ 10 minutes
7. 7

   Combine with rice: Add the cooked rice to the pan with the tamarind mixture. Gently mix everything together, ensuring each grain of rice is coated with the masala. Be careful not to mash the rice.

   ⏱️ 3 minutes
8. 8

   Serve: Tamarind Rice is best served at room temperature or slightly warm. Garnish with a few fresh curry leaves or toasted sesame seeds if desired.

   ⏱️ 1 minute

💡 Pro Tips

• ✓The key to a good Puliyogare is the balance of tangy, sweet, and spicy flavors. Adjust tamarind, jaggery, and puliyogare powder to your preference.
• ✓Puliyogare powder is a complex spice blend that gives this dish its characteristic flavor. If using a store-bought mix, check its ingredients and adjust seasoning accordingly.
• ✓For an authentic taste, use sesame oil for tempering. It adds a distinct nutty aroma.
• ✓Ensure the rice is not mushy. Day-old rice that has been refrigerated is ideal as it holds its shape better.

🔄 Variations

• Add toasted sesame seeds (til) to the tempering for an extra nutty flavor and aroma.
• Some variations include adding a pinch of asafoetida (hing) to the tempering for added flavor and digestive benefits.
• For a richer taste, add a tablespoon of ghee along with the sesame oil.

🥗 Nutrition

Per serving