Tamarind Rice(புளி சாதம்):

Tamarind Rice(புளி சாதம்): 

Variety rice always reminds me of tours and colege school tiffen boxes, where we need to hurry and these types aid us well. Tours or travel comprises of variety rice types with potato fry or egg fry or even chips keep our tummys safe throughout our journey. It also reminds me of the Baby shower events where u are served with 9 variety rice types.

                                   Tamarrind Rice recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time:15 mins    |  Cook time: 15 mins     |  Serves: 2

Ingredients

 Rice - 1.5 glass 

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Tamarind - Gooseberry size,

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Salt - As needed

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Curry leaves - 5nos

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To Temper :

Oil - 2 laddles (gingelly oil preferabble)

Mustard - 1/4 tsp

Asafoetida -a pinch

Curry leaves- 5 nos

Red chilly - 1nos

Turmeric Powder - 1/4 tsp

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To Roast:

Urad dhall - 1 tbsp

Channa dhall - 1 tbsp

Groundnuts - 1 tbsp

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To Roast & Grind :

Red chilly - 3-4 nos

Sesame seeds - 1/2 tsp

Fenugreek seeds - 1/2 tsp

Coriander seeds -2 tsp

Curry leaves - 5nos
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 Method:

• First soak the tamarind for 30mins and extract the pulp amounting to 150ml. Roast the ingredients in TO ROAST coloum with 1 tbsp oil and set aside. Soak rice in water and set it boil and ready.
  
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  Now roast the red chillies and dhaniya, curry leaves well in an empty pan and set aside. Roast the fenugreek seeds next and set aside. Roast the sesame seeds and set aside. We need to roast them separately because fenugreek may spread a bitter taste to the chillies and sesame will ooze out oil which will turn the rest sticky.Add the red chilly, coriander, fenugreek and curry leaves to a mixer and grind well to a fine powder, when its done add the sesame seeds and give two pulses. If u add the sesame seeds before hand it will stick to the powder.
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• Now take a kadaai and add the oil ( preferably gingelly oil for its nice aroma as well as a substiute to reduce the heat caused by tamarind to the body). Add the mustard seeds, asafoetida, red chilly broken into 2 pieces and turmeric powder. Saute it and now add the tamarind pulp and allow it to boil well. When u see it boiling well reduce the flame to si and allow it to boil for 4mins so that the tamarind smell vanishes.
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• Now add the powder and mix it well and let it boil for 3mins. Dont overboil it. Add salt and mix it well.
  
  
  
• Meanwhile ur rice will be ready, Now transfer the roasted urad dhall,channa dhal and groundnuts to the rice and mix it well. Now add the prepared extract little by little and mix it well with the rice. 
  
  
  
• And ur rice is ready to be served with potato fry or egg fry or even chips. This prepared extract will remain good until 10 days when placed in fridge.