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Puliyogare Tamarind Rice
Ingredients
- 1 cup short-grain rice
- 2 tbsps of tamarind
- 2 tbsps of organic jaggery powder
- 3 tbsps of Tata Simply Better Cold-pressed Sesame Oil
- 2 tbsps of chana dal
- 2 tbsps of urad dal
- 2 tbsps of peanuts
- 1 tsp mustard seeds
- 1 tbsp coriander seeds
- 1 tsp fenugreek seeds
- 1/4th tsp Hing powder
- 2 tbsps of dried coconut powder
- 8-10 curry leaves
- 5-6 dried red chillies
- A few dried coconut flakes
- 1 tsp turmeric powder
- 1 tsp of Kashmiri red chilli powder
- Salt to taste
Instructions
- Start with washing and soaking the rice for 2 hours.
- Cook them in a pressure cooker or a pot with double water and a little salt. Ensure that the rice is cooked to perfection, fluffy and separated. Let it cool.
- Add tamarind and jaggery in a bowl and soak them in water.
- In a pan, add a spoon of Tata cold-pressed sesame seed oil. Add 1 tbsp chana dal, followed by 1 tbsp urad dal, 1 tbsp coriander seeds, 1 tsp fenugreek seeds, 2 dried red chillies, and dry coconut.
- Slightly roast on a low flame. Once done turn off the flame and let the spices cool down completely and then grind them into a coarser powder in a grinder mixer.
- Keep another pan on the flame and add a tablespoon of Tata cold-pressed sesame seed oil. To the oil add 1 tbsp chana dal, 1 tbsp urad dal, 1 tsp mustard seeds, 1/4th tsp fenugreek seeds, Hing, peanuts, Kari leaves, and dried red chillies.
- Sauté on a low flame and add the pulp of soaked tamarind and jaggery by squeezing with hand.
- Add the ground spice mix, turmeric powder, Kashmiri red chilli powder, coconut flakes and salt to taste.
- Cook for 2-3 minutes on medium flame till you see a little oil visible on the sides of the masala mix.
- Add the cooked rice and mix well. Remove from heat and add fresh coriander leaves and dried coconut flakes.
- Serve hot and enjoy!