Tamarind Rice for Pongal

Tamarind rice, also known as "Puliyodarai," is a South Indian favorite often served during festivals like Pongal. Its tangy and spicy flavors symbolize prosperity and happiness, making it a must-have for festive spreads.

Preparation Time:

30 min

Difficulty:

Intermediate

Ingredients:

• 2 cups cooked rice (preferably cooled)
• 2 tablespoons tamarind paste (or a lemon-sized ball of tamarind soaked in water)
• 2 tablespoons oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 2 dry red chilies
• 1 tablespoon chana dal (split chickpeas)
• 1 tablespoon urad dal (split black gram)
• 8-10 curry leaves
• 2 tablespoons peanuts
• Salt to taste
• A pinch of asafoetida (hing)
• 1 teaspoon jaggery (optional, for sweetness)

Kitchen Tools Needed:

• Large mixing bowl
• Frying pan or wok
• Spatula

Instructions:

1. Heat oil in a frying pan or wok over medium heat.
2. Add mustard seeds and let them splutter.
3. Add cumin seeds, dry red chilies, chana dal, urad dal, peanuts, curry leaves, and asafoetida.
4. Sauté the mixture until the lentils and peanuts turn golden brown.
5. Add tamarind paste (or extracted juice) to the pan, followed by turmeric powder, chili powder, salt, and jaggery.
6. Mix well and simmer the mixture on medium heat for 5-7 minutes until it thickens and the raw tamarind smell fades.
7. Add the cooked rice to the pan and gently mix until the tamarind sauce evenly coats all the rice.
8. Serve warm, garnished with extra peanuts or curry leaves if desired.

Macros (Approximate, per serving):

• Total Calories: 210 kcal
• Carbs: 35g
• Proteins: 4g
• Fats: 6g

Follow this recipe to enjoy the tangy and flavorful Tamarind Rice, perfect for Pongal or any festive occasion. Don’t forget to share your experience, tweaks, or serving ideas in the comments—we’d love to hear from you!

Cook at Home and Share Your Experience

Enjoy the zesty goodness of Tamarind Rice, crafted with festive spirit and love! 🌾✨

Bon Appétit🧑‍🍳