Tamarind Rice Recipe | Temple Style Tamarind Rice | Easy Tamarind Rice | Cookd

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Tamarind Rice is an easy variety rice recipe. Tamarin rice is a staple food in South Indian regions and it is cooked during festival times and during travel. In this recipe video, we have tried a Temple Style version of tamarind rice.

#TamarindRiceRecipe #TempleStyleTamarindRice #Cookd

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Tamarind Rice Recipe:

Spice Powder:

Urad dal - 1 tsp
Chana Dal / Kadalaiparuppu - 1 tsp
Fenugreek seeds - ½ tsp
Black Peppercorns - 1 tsp
Sesame Seeds - 1 tsp
Red Chilli - 5 nos
Asafoetida - 1 pinch
Curry Leaves - 10 nos

Tempering:

Gingelly Oil - 1 tbsp
Mustard Seeds - 1 tsp
Turmeric Powder - ¼ tsp
Curry Leaves - 5 nos

Other Ingredients:

Tamarind - ¼ Cup
Water - 2 Cups
Gingelly Oil - 3 tbsp
Urad Dal - 2 tsp
Chana Dal - 2 tsp
Peanuts - ¼ Cup
Red Chilli - 4 nos
Salt - 2 tsp

Assembling:

Cooked Rice - 2 Cups
Salt - If necessary

Cooking Instructions:

1. Soak Tamarind in warm water for 10 mins and extract tamarind Juice.

2. In a pan dry roast the ingredients under spice powder and grind it into a fine powder.

3. Heat 3 tbsp of oil in a pan, add split urad dal, Bengal gram, peanuts, curry leaves, asafoetida and red chilli. Fry until the dal and peanuts turn golden brown.

4. Add tamarind juice and salt. Let this cook for 10 mins.

5. Add the spice powder to the cooking tamarind juice.

6. Reduce the flame to low and Keep stirring the pan to incorporate the spices in the tamarind juice. Once the paste thickens, remove the pan from heat.

7. In another pan, heat oil and add the tempering ingredients.

8. Once the tempering splutters, add the tempering to the puliodharai mix. Once the mix is cooled, we can store this in an airtight container.

9. To assemble the puliyodharai, take 2 cups of cooked rice, add sesame oil, little salt and some puliyodharai mix. Mix well, rest for 15 mins and serve.

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