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PrintPULLIODARAI SAATHAM (TAMARIND RICE)
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Mix tamarind paste, turmeric powder, salt and jaggery with a cup of warm water. Stir till smooth. Set aside.
- The Tempering: Put the oil in a large skillet over medium heat. When the oil is hot, add the tempering ingredients.
- Fry over medium heat, till mustard seeds splutter and the dhals are golden.
- Add tamarind mix and fenugreek powder to the skillet. Bring it to a boil.
- Add the cooked rice and stir gently, till it is well coated with the seasonings. Stir the peanuts into the rice.
INGREDIENTS
- 150 grams extra long-grained rice, rinsed, soaked, drained and cooked
- 1 teaspoon fenugreek seeds, roasted and grinded to fine powder
- 1 tablespoon tamarind paste
- ½ teaspoon turmeric powder
- Salt, to taste
- 1 teaspoon powdered jaggery
- 30 grams unsalted, roasted peanuts
Tempering
- 1 tablespoon Cooking Oil
- 1 teaspoon black mustard seeds
- ¼ teaspoon asafetida powder
- 1 teaspoon urad dhal
- Few curry leaves
- Dried red chilies, to taste
- 1 teaspoon chana dhal
4 comments for “Pulliodarai Saatham (Tamarind Rice)”
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nice recipe....
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