Question

What is your secret ingredient to a perfect tamarind rice (pulihora)?

Answer 1

While there might not be a "secret ingredient" per se, there are certain key components and techniques that can enhance the flavor of tamarind rice. Here's a basic recipe with tips for achieving a delicious pulihora:

Ingredients:

• 1 cup rice (preferably a short-grain variety)
• 1 small lemon-sized ball of tamarind pulp
• 2 tablespoons oil (preferably sesame oil)
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon urad dal (split black gram lentils)
• 1 teaspoon chana dal (split Bengal gram lentils)
• 8-10 curry leaves
• 2 dried red chilies, broken into pieces
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust according to taste)
• Salt to taste
• Optional: roasted peanuts, cashews, or any other nuts of your choice

Instructions:

1. Cook the rice: Wash the rice thoroughly and cook it with the required amount of water. Once cooked, spread the rice on a large plate or tray and let it cool completely. Ensure that the grains are separate and not mushy.

2. Prepare the tamarind paste: Soak the tamarind pulp in warm water for about 15 minutes. Squeeze the pulp to extract the juice, removing any seeds or fibers. Set aside the tamarind paste.

3. Heat oil in a pan or kadai over medium heat. Add mustard seeds and let them splutter. Then add cumin seeds, urad dal, chana dal, curry leaves, and dried red chilies. Saute until the dals turn golden brown and aromatic.

4. Add the tamarind paste to the pan and mix well. Cook for a few minutes until the raw smell of tamarind disappears.

5. Add turmeric powder, red chili powder, and salt to the pan. Stir the mixture and cook for another minute or two.

6. Add the cooked rice to the pan and mix gently, ensuring that the tamarind mixture coats the rice evenly. If using roasted peanuts or cashews, add them at this stage and mix well.

7. Allow the tamarind rice to cook for a few minutes on low heat, stirring occasionally. This will help the flavors to blend and the rice to absorb the tamarind mixture.

8. Remove from heat and let the pulihora cool slightly before serving. You can serve it as is or accompany it with raita (yogurt sauce) or papadums.

While this recipe provides the basic steps for making tamarind rice, feel free to adjust the spices, quantities, or add any additional ingredients according to your taste preferences.