Tamil · Lunch, Dinner
Tamarind rice (puliyodarai)
Tangy, deeply spiced tamarind rice with roasted peanuts and sesame, a festival favourite.
- Calories
- 509 kcal
- Protein
- 12 g
- Carbs
- 72 g
- Fat
- 20 g
- Prep
- 15 min
- Cook
- 20 min
Per serving, for one person.
Contains: peanut, sesame, mustard.
Ingredients
- 70 g Basmati rice
- 15 g Peanuts
- 1¾ tsp Sesame seeds
- 2 tsp Tamarind paste
- 1 tsp Sambar powder
- 2 g Curry leaves
- ¼ tsp Mustard seeds
- 5 g Chana dal
- ½ tbsp Sunflower oil
- ¼ tsp Turmeric
- ¼ tsp Salt
Method
- Cook the rice until just tender, then spread out to cool.
- Simmer the tamarind pulp with sambar powder and turmeric for 5 minutes until thick and jam-like.
- Heat the oil, fry the peanuts golden, splutter mustard seeds, fry the chana dal, and add curry leaves and sesame seeds.
- Stir the tamarind paste into the tempering and cook 2 minutes.
- Toss the paste through the rice, season with salt and serve at room temperature or warm.
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