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Tamarind Rice

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Tamarind Rice Recipe, Imli masala Chawal, How To Make Tamarind Rice Recipe

Tamarind rice also popularly known as Pulihora or Puliyodhara or Chitrannam is a common rice preparation in South Indian cuisine The tamarind rice or pulihora tastes sour, spicy hot and salty all at the same time.

Tamarind rice is popularly known as  Pulihora  or  Puliyodhara  or  Chitrannam which is  a  co... Read More..

About Recipe

Chinthapandu pulihora, Puli sooru, Tentool Tetul chal

How to make Tamarind Rice

(109 ratings)
101 reviews so far
Prep time
5 mins		 Cook time
15 mins		 Total time
20 mins
Tamarind Rice
Author : Vahchef
Main Ingredient : Tamarind
 Servings : 2 persons
Published date : February 21, 2019


Ingredients used in Tamarind Rice
• Boiled rice - (4-5) cup.
• Cumin powder - 1 tablespoon.
• Sesame seed powder (optional) - 1 tablespoon.
• Coriander powder - 1 tea spoon.
• Chilli powder - 1/4 tea spoon.
• Hing - pinch.
• Oil - as required.
• Chopped green chilies - 2 no.
• Turmeric powder - 1/4 tea spoon.
• Dry red chilies - 3 piece.
• Curryleaves - 2 springs.
• Fenugreek seeds - 1/4 tea spoon.
• Channa dal - 1 tablespoon.
• Raw peanuts - 1/4 cup.
• Mustard seeds - 1/2 tea spoon.
• Tamrind juice - 1 cup.
Method:
  • Heat oil in a pan, add the whole red chillies. Let the chillies to fry for few seconds, then add the mustard seeds. Once the chillie are fried they are no longer hot but gets milder taste.
  • When the mustard seeds splutter, add the fenugreek seeds, chana dal and peanuts and cook them properly on medium flame without burning them, then add the curry leaves, chopped green chillies, hing and mix it well.
  • Then add the turmeric powder, as haldi gives the colour to the rice add enough turmeric. Then add the tamarind juice to it and add the red chilli powder, coriander powder, cumin powder.
  • Let the gravy cook till the oil oozes out for 10 to 12mins. While the gravy is cooking in by absorbing the juices.
  • Toast the sesame seeds and crush them and once the gravy is ready, add the powder to it and cook it for another 15 minutes. Check the seasonings and add salt .
  • Then take your cooked rice and add the tamarind gravy to it, mix it and enjoy.

Note: You can make this gravy ahead of time and store it in the refrigerator and mix it with cooked rice whenever you want.





Cooking with images ?Chincha Tandula, Tamarind pulao rice, Hunase Hannu Huli akki





Articles


Tamarind rice is popularly known as  Pulihora  or  Puliyodhara  or  Chitrannam which is  a  common  preparation  of  rice  in  South  Indian  cuisine .  Puli means sour/ tangy taste, thus Pulihora means sour rice. It is also known as  tamarind  rice  or  lemon  rice.
 
Pulihora is traditionally mixed tangy rice specially prepared during festivals and auspicious occasions in Andhra Pradesh, Tamil Nadu and Karnataka. There are various ways of making the Pulihora where few use lime juice, raw grated mango or tamarindjuice.
Tamarind rice is a festive treat, without which any festival meal is incomplete in South-India. It is served in temples as 'prasadam' or is served alone as complete, satisfying meal. Andhra pulihora is little different to the Tamil-puliyodarai, the puliyodarai is made by grinding spices which is then added to the tamarind pulp. The tamarind rice is simple and also tastes very good. In this recipetamarind pulp is cooked and thickened with spices, curry leaves and tempered with channa dal, peanuts to add the crunchy nutty taste.
 
This spicy-sour rice tastes delicious and is usually accompanied by wafers/vadiyalu/vadam, or alone. This is considered as the Hindu festival food as it is given as Prasad in temples. During the festival of Seetha Rama Kalyanam, tamarind rice is made in large scale and packed in covers and distributed to devotees.
 
The tamarind rice or pulihora tastes sour, spicy hot and salty all at the same time. It is considered to be a good stimulant for a dead tongue and is easy and inexpensive to cook. A dish which is a wonderful stomach filler. In southern India, the tamarind rice needs no introduction.
Tamarind’s sourness dominates this variety of rice and is neutralized just right enough with the fiery hotness of green chillies, the wholesome crunch of fried peanuts and the flavorful richness of curry leaves. The combination of all the ingredients not only makes Pulihora a sumptuous deal for the stomach, but also a great feast for the eyes. In the state of Karnataka, a slightly different version of Pulihora is made. It is called ‘Puliyogare’ in Kannada, they add a few extra ground spices or what one might call, masalapowders.
 
The tamarind rice makes a great picnic meal and also preferred during to be taken during travel. To prepare this dish firstly wash and cook rice with little less water than usual. For 2 cups rice, use 3 1/2 cups of water. When the rice gets cooked, turn off the heat and remove the lid or spread it in a wide plate, so that it cools a bit and doesn't stick to each other while mixing the tamarind base. Heat the oil in the pan and add the whole red chillies. let the chillies fry for few seconds then add the mustard seeds.
 
Once the chillies are fried they are no longer hot but get milder taste. When the mustard seeds splutters add the fenugreek seedsand then add channa dal and peanuts and fry them properly on medium flame without burning them then add the curry leaves,chopped green chillies and hing (asafetida). Add turmeric powder as this gives color to the color then add the tamarind juice to it and add the dry spices like the red chilli powder, coriander powder and cumin powder.
 
Let the gravy cook till the oil oozes out for 10 to 12mins. While the gravy is cooking in absorbing the juices toast the sesame seeds and crush them and once the gravy is ready add the sesame powder to it and cook it for another 15mins. Check the seasonings and add salt.
Then take your cooked rice and add the tamarind gravy to it. Mix it thoroughly. You can also make this gravy ahead of time and store it in the refrigerator and mix it with cooked rice whenever you want. Adjust the tamarind, spice and salt levels according to your taste.


 

Comments & Reviews

 

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Recent comments

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plumsfor2000 Posted on Fri Nov 09 2007

I think if coriander, fenugreek, Sesame & chilli are dry toasted & grinded croasely & then added to the tamarind paste will also thicken the consistency of tamarind paste & will have fresh taste of all the masalas.

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VahChef Posted on Fri Nov 09 2007

cool , i wil love that, any day it will taste better if you make spices fresh

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plumsfor2000 Posted on Fri Nov 09 2007

This is just a tip for someone who would like to keep tamarind paste ready for mixing with rice for several days. While making the tamarind paste, do not add peanuts. You can roast the peanut with little Sesame oil while mixing it with the rice.

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4ray Posted on Sat Nov 17 2007

mouth is watering...I'm going to make this now!

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joysmilelol smile Posted on Mon Nov 26 2007

Yes plumsfor2000, I love to eat crunchy bean, fried chilli and peanut. yummy yummy!. Thks

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podgybear Posted on Tue Nov 27 2007

drooling

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Taniaxx Posted on Mon Dec 31 2007

Great recipe. Please can you tell us a recipe to store the tamarind mix. Thanks.

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Priya Ramachandran Posted on Tue Jan 08 2008

hey all u lovers of vahrehvah.. please come and join the orkut community vahrehvah lovers..

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OrangeKyo Posted on Mon Jun 16 2008

This is pullihora(sp?) correct?

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Shree Maya Posted on Sat Jul 26 2008

hi.. my mouth waters on seeing this video itself... i really wanna try.. thank u ... keep rocking

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Sublimeremembrance Posted on Thu Aug 21 2008

I love this guy :) Thanks to you , I actually get excited about cooking .....Thanks for all the videos , vah re vah has accomplished its purpose.....has inspired a lazy me to cook!

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Joe Serrano Posted on Sat Nov 29 2008

TOTALLY AWESOME my good chef! rate ya 5 stars! discovered your YT channel this past tuesday and just wanna tell ya, ya got another fan!=)Saludos mi amigo,translation:Greetings my friend!=)

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