Instant Tamarind rice is a quick and simple version of the Traditional Puliyodharai. It takes just 5-6 minutes to make this pulikachal. If you have cooked rice ready, you can make tamarind rice in a jiffy. I learn’t this from my aunty (perima) and I love this so much. It tastes so delicious and you will not believe that it is an instant version of the authentic tamarind rice.
Ingredients needed for Instant Tamarind Rice
Cooked Rice as needed
Sesame seed oil – 1 tsp (for rice)
For Grinding
Tamarind – 30 grams or a small lemon sized ball (use aged tamarind – tamarind which is dark in color)
Red Chilli -4
Rock Salt – 1 heaped tsp or as needed
Roast and Powder
Sesame seeds – 1 tsp
Fenugreek seeds – 1/2 tsp
Coriander seeds – 1/2 tsp
For Seasoning
Gingelly Oil (nellennai) – 50 gms
Mustard seeds – 1 tsp
Asafoetida – a generous pinch
Curry leaves – a sprig
Turmeric powder -1/2 tsp
Roasted Peanuts – 3 tbsp
Preparations
Soak tamarind, red chillies, salt in very less hot water for 15-20 minutes.
After 15-20 minutes – Grind the tamarind, red chillies, salt to a fine paste with the water. The paste is ready.
Dry roast 1 tsp coriander seeds and 1/2 tsp fenugreek seeds together until you get a nice aroma. Remove from pan.
In the same pan, dry roast sesame seeds until it splutters. Now powder all the three together. Keep this spice powder aside.
Cooking Rice
Cook rice in such a way that each grains are separate.
Add 1/4 tsp of turmeric powder, a tsp of sesame seed oil to the rice and spread it on a plate. Let it cool completely.
Method
Heat 1/4 cup of sesame seed oil (nallennai), add a tsp of mustard seeds, asafoetida, 1/4 tsp turmeric powder and curry leaves.
When mustard seeds splutters, add the roasted peanuts and saute for a few seconds.
Pour the seasoning on the tamarind paste.
Add the prepared powder to it and mix well. Pulikachal is ready.
Now add needed paste to the rice and mix well.
Our tamarind rice is ready. Enjoy it with appalam or chips or paruppu vadai without onions or masal vadai.
Instant Tamarind Rice-Instant Pulikachal-Puli Sadam in 5 minutes
Instant Tamarind rice is a quick and simple version of the Traditional Puliyodharai. It takes just 5-6 minutes to make this pulikachal. If you have cooked rice ready, you can make tamarind rice in a jiffy.
Course:
Main Course
Cuisine:
South Indian
Keyword:
Instant Puliyodharai, Instant Tamarind Rice
Servings: 2
Ingredients
Ingredients needed for Instant Tamarind Rice
-
Cooked Rice
as needed -
1
tsp
Sesame seed oil
For Rice
For Grinding
-
30
gms
Tamarind
( 30 grams or a small lemon sized ball) -
4
Red Chilli -
1
tsp
Rock Salt
( 1 heaped tsp or as needed)
Roast and Powder
-
1
tsp
Sesame seeds -
1/2
tsp
Fenugreek seeds -
1/2
tsp
Coriander seeds
For Seasoning
-
50
ml
Gingelly Oil (nellennai) -
1
tsp
Mustard seeds -
1
pinch
Asafoetida -
1
sprig
Curry leaves -
1/2
tsp
Turmeric powder -
3
tbsp
Roasted Peanuts
Instructions
How to make Instant Tamarind Rice
-
Soak tamarind, red chillies, salt in very less hot water for 15-20 minutes.
-
After 20 minutes, grind the tamarind, red chillies, salt to a fine paste. The paste is ready.
-
Dry roast 1 tsp coriander seeds and 1/2 tsp fenugreek seeds together until you get a nice aroma. Remove from pan.
-
In the same pan, dry roast sesame seeds until it splutters. Now powder all the three together. Keep this spice powder aside.
Cooking Rice
-
Cook rice in such a way that each grains are separate.
-
Add 1/4 tsp of turmeric powder, a tsp of sesame seed oil to the rice and spread it on a plate. Let it cool completely.
Seasoning
-
Heat 1/4 cup of sesame seed oil (nallennai), add a tsp of mustard seeds, asafoetida, 1/4 tsp turmeric powder and curry leaves.
-
When mustard seeds splutters, add the roasted peanuts and saute for a few seconds.
-
Pour the seasoning on the tamarind paste.
-
Add the prepared powder to it and mix well. Pulikachal is ready.
-
Now add needed paste to the rice and mix well.
-
Our tamarind rice is ready. Enjoy with appalams or papads or paruppu vadai.
Recipe Notes
You can use leftover rice also but for best results, prepare it with freshly cooked rice.