Recipe – Tamarind Rice / Imli Rice / Puliyodharai / Puliogare

Aviary Photo_131548236166549313Prep Time: 20 Minutes

Cooking Time: 35-40 Minutes

Serves: 4

Ingredients

  • Rice: 1 ½ cup
  • Water: As required
  • Ghee or Oil: 1 Tablespoon
  • Mustard Seeds: 1 Teaspoon
  • Curry Leaves: 4-5
  • Dried Red chili: 1
  • Ginger: Finely chopped, crushed or paste, ½ Teaspoon
  • Green chili: Finely chopped, crushed or paste, ½ Teaspoon
  • Peanuts: ¼ Cup
  • Dalia (soaked chana dal / Bengal Gram): 2 Teaspoon
  • Urad dal (Split black gram): 1 Teaspoon
  • Tamarind (imli): 1 large lemon size ball
  • Jaggery: 1 tablespoon
  • Salt: 1 ½ Teaspoon or to taste
  • Turmeric Powder (Haldi): ½ Teaspoon
  • Red Chili Powder: ½ Teaspoon
  • Garam Masala Powder: ½ Teaspoon
  • Coriander Powder: 2 Teaspoon
  • Fresh Coriander Leaves: Chopped, 1 Tablespoon

Method

  • Soak the tamarind in 2 cups of water for minimum 20 minutes.
  • Rinse the rice 2-3 times in fresh water. Soak it in water for 10 minutes. Boil 7-8 cups of water in a big pot. Drain the rice and add in the boiled water. Cover the rice and let it steamed or cooked without stirring. Once rice is 80% cooked, turn off the heat, drain the excess water using a sieve. Put the rice in the same pot or a smaller pot, cover it and keep aside.
  • Heat Oil/ghee in a big pan.
  • Add mustard seeds, and when it changes color add peanuts, chana dal, urad dal, red dried chili, ginger and curry leaves.
  • Stir and saute for 2 minutes.
  • Lower the heat and add green chili, turmeric powder, salt, red chili powder, coriander powder and garam masala powder.
  • Squeeze out all the pulp from the soaked tamarind and sieve it, so the seeds and rough skins would be sieved out.
  • Add this tamarind water in the pan.
  • Add jaggery.
  • Stir and mix all well. Increase the heat and let it boil for 3-4 minutes.
  • Add the cooked rice. Mix well.
  • Lower the heat and cover the pan.
  • Cook till all tamarind water is absorbed by rice.
  • Turn off the heat.
  • Add fresh coriander leaves and serve hot.

Cook’s Note:

  • Instead of coriander powder and garam masala powder, you may add sambar powder.
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