Easy Tamarind rice recipe | imli wale khatte chawal | spicy tamarind rice with leftover rice

13 Jan Easy Tamarind rice recipe | imli wale khatte chawal | spicy tamarind rice with leftover rice

Last Updated on May 16, 2021 by blessmyfoodbypayal

Easy Tamarind rice recipe | imli wale khatte chawal | spicy tamarind rice with leftover rice with step wise pictorial and video method.

WHAT ARE TAMARIND RICE?

Vegan and gluten-free, tamarind rice is a south indian recipe made with cooked rice, tamarind pulp and spice powder.

Called by different names like Pulihoraa, Puliyodarai, Puliyogare or Kokum Rice, this delicacy is very common in every house of South Indian states of Andhra Pradesh, Telangana, Karnataka and Tamil Nadu.

Mainly there are 2 ways to make tamarind rice :

One, rice are cooked separately and then mixed with tamarind sauce, called as pulikachal in local language. To make tamarind rice this way, you can use leftover cooked rice too.

In the second method, no need to cook rice separately. Raw rice and tamarind sauce are cooked together.

ABOUT THE PRESENT RECIPE

Inspired from the recipe of Ms. Nisha Madhulika, we have made tamarind rice in the most easiest way.

No spice powder and no tamarind sauce is made. Just the cooked rice, tamarind pulp, few more ingredients & spices and you are done.

SERVING SUGGESTIONS

Tamarind rice are served as parsadam in most of the South Indian temples along with sweet Pongal and Curd rice.

However these rice are so delicious that you don’t need any accompaniment with them. Or at times, these can be served with plain curd/yoghurt.

ALSO SEE

• Peanut rice
• hydrabadi veg dum biryani
• Mint rice recipe
• Pickle rice recipe
• Coconut milk pulao recipe
• Corn pulao recipe
• Green peas Pulao recipe

STEP WISE PICTORIAL METHOD OF EASY TAMARIND RICE RECIPE

MAKING OF TAMARIND PULP (See notes below)

1. Add tamarind, jaggery and water in a pan
2. Put on low heat and mash the tamarind with the help of a spoon so that it opens up in water and releases maximum juice
3. Boil for 2 minutes. Keep aside.

MAKING OF TAMARIND RICE

1. Add oil, mustard seeds, chana dal, urad dal, fenugreek seeds and peanuts in a pan
2. Saute till peanuts begins to change their colour
3. Add green chilli, dry red chillies and curry leaves. Saute for couple of seconds
4. Place a sieve on the pan and pour tamarind mixture into the sieve
5. Stir in the sieve so that maximum pulp releases from the tamarind mixture and pass on to the pan. (See notes below)
6. Add turmeric powder, coriander powder, cumin powder, asafoetida (see notes) and 2 tbsp of water. Mix
7. Cook on low to medium heat till oil is seen separating on the surface of pan. It will hardly take 1 to 2 minutes
8. Add cooked rice and salt. Mix well.
9. Cover the pan with a lid and let rice simmer on low heat for 2 minutes or until rice becomes warm.
10. Tamarind rice are ready.

Enjoy.

NOTES

1. If you are already having readymade tamarind pulp, then skip making here. Add 2 tbsp of pulp you already have.
2. Instead of seiving the pulp, you can squeeze it with hand to extract maximum pulp.

Easy Tamarind rice recipe – recipe card

Easy Tamarind rice recipe | imli wale khatte chawal | spicy tamarind rice with leftover rice

blessmyfoodbypayal

Easy tamarind rice recipe is a south indian delicacy made with tamarind pulp, rice and few spices.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course rice

Cuisine South Indian

Servings 2

Ingredients

  

1 Cup = 200ml

FOR TAMARIND PULP

• 1/4 cup 40 gram Tamarind
• 1 tbsp Jaggery or sugar
• 1/2 cup water

FOR TAMARIND RICE

• Tamarind pulp recently made
• 2 tbsp Oil
• 1/2 tsp mustard seeds
• 1 tsp chana dal split chickpeas
• 1 tsp urad dal split black gram
• 1/8 tsp Fenugreek seeds
• 12-15 peanuts
• 1 green chilli
• 3 dry red chillies
• 15-20 curry leaves
• Pinch of asafoetida glutenfree
• 1/4 tsp turmeric powder
• 1/2 tsp cumin powder
• 1 tsp coriander powder
• 2 cup rice cooked
• Salt to taste
• 2 tbsp water

Instructions

 

MAKING OF TAMARIND PULP (See notes below)

• Add tamarind, jaggery and water in a pan.
• Put on low heat and mash the tamarind with the help of a spoon so that it opens up in water and releases maximum juice.
• Boil for 2 minutes. Keep aside.

MAKING OF TAMARIND RICE

• Add oil, mustard seeds, chana dal, urad dal, fenugreek seeds and peanuts in a pan.
• Saute till peanuts begins to change their colour.
• Add green chilli, dry red chillies and curry leaves. Saute for couple of seconds.
• Place a sieve on the pan and pour tamarind mixture into the sieve.
• Stir in the sieve so that maximum pulp releases from the tamarind mixture and pass on to the pan. (See notes below).
• Add turmeric powder, coriander powder, cumin powder, asafoetida (see notes) and 2 tbsp of water. Mix.
• Cook on low to medium heat till oil is seen separating on the surface of pan. It will hardly take 1 to 2 minutes.
• Add cooked rice and salt. Mix well.
• Cover the pan with a lid and let rice simmer on low heat for 2 minutes or until rice becomes warm.
• Tamarind rice are ready. Enjoy.

Notes

1. If you are already having readymade tamarind pulp, then skip making here. Add 2 tbsp of pulp you already have.
2. Instead of seiving the pulp, you can squeeze it with hand to extract maximum pulp.

Keyword Kokum Rice, Pulihoraa, Puliyodarai, Puliyogare, tamarind rice