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Tamarind Rice
Sapana Behl
A popular tangy and spicy rice made with tamarind, spices and aromatics. I love tamarind rice and can eat it anytime in a day. Being North Indian, somehow I have always liked this rice dish.
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Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course
Lunch
Cuisine
Indian
Servings
2
People
Calories
1312
kcal
Equipment
Saucepan
Ingredients
1x
2x
3x
1
cup
tamarind pulp
1/2
cup
peanuts
2
green chilies
chopped
4-5
dry red chili
few curry leaves
1
teaspoon
mustard seeds
a pinch asafetida
1
tablespoon
urad dal
1
tablespoon
jaggery
1
tablespoon
sesame seeds
salt to taste
1
tablespoon
oil
2
cups
cooked rice
Instructions
Heat oil in a pan. Add asafoetida, mustard seeds, and curry leaves. Let the seeds splutter.
Now add urad dal, dry red chili, green chili, peanuts, and sesame seeds. Let the peanuts roast a little.
Add tamarind pulp and let it cook until it starts thickening.
Finally, add jaggery and cook for 2 minutes more.
Cool and store in an airtight container.
To make the rice, heat a teaspoon of oil in a pan and add the 2 tablespoons of puliyogare.
Add cooked rice and mix well until combined.
Serve hot.
Notes
You can make the tamarind spice mix (puliyogare) in a big batch and store it in the refrigerator to use for a long time.
Adjust the number of chilies and salt as per your taste.
Peanuts add a nice crunch and taste to the rice, don't skip it. If you have peanut allergies then you can add cashew nuts instead.
Nutrition
Serving:
1
bowl
Calories:
1312
kcal
Carbohydrates:
180.3
g
Protein:
36.2
g
Fat:
56.7
g
Saturated Fat:
8.5
g
Sodium:
209
mg
Potassium:
1699
mg
Fiber:
19.4
g
Sugar:
74.8
g
Calcium:
278
mg
Iron:
28
mg
Keyword
easy puliyogare recipe, how to make tamarind rice, puliyogare, south indian tamarind rice, TAMARIND RICE
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