Tamarind Rice/ Pulihora /खट्टा चावल (Rice cooked with spices and Tamarind pulp)

Tamarind Rice

This preparation of rice is most popular in southern India. Tamarind rice is eaten in southern India with relish right from breakfast to dinner. The tangy taste tickles the taste buds and the experience is amazing. When I used to keep tamarind rice or lemon rice for my son’s lunch box, the standing order used to be please keep two lunch boxes full of it one for me one for my friends! Because of tamarind this preparation of rice does not get spoilt even for 24hrs. in summers so an good rice dish for traveling and picnic.

Preparation Time: 10min.

Cooking Time: 10min.

Servings: Makes 4 large servings.

Ingredients required for making Tamarind Rice

• 150gm. Rice
• 25gm. Tamarind
• 50gm. Ground nuts
• 1 Tea spoon Cumin seeds
• 1 Tea spoon Mustard seeds
• 2 Red chilies
• 4-5 curry leaves (sweet neem leaves).
• 1 tea spoon red chili powder
• Salt to taste
• 1 tea spoon sugar
• 5 ml. oil
• Water. 

Direction for preparing Tamarind Rice

Step 1 

• Wash tamarind and soak in 50ml. water for 10min.
• Mash the soaked tamarind to pulp.
• Pass the mashed tamarind through a sieve.
• Discard the solid on the sieve and keep the pulp aside.
• Pulp of tamarind is ready.

Tamarind Pulp

Step 2

• Wash the rice and soak it in 200ml. water for 30 min.
• Put the soaked rice in cooker along with the water used for soaking and close the lid.
• Cook the rice on high flame till the pressure builds in the cooker.
• Lower the flame when the pressure builds in the cooker and cook for 3-4 min. on low flame.
• Remove from heat and allow it to cool.
•  If the grain of cooked rice is sticking remove the rice from cooker and take the rice in a sieve and pass running water through rice and drain nicely.

Boiled  Rice

Step 3

• Take 5ml. oil in a wok.
• Heat it on high flame.
• Fry ground nuts till light brown and remove the fried ground nuts and keep aside.
• To the remaining hot oil add mustard seeds and let them splutter.
• Add cumin seeds, curry leaves and red chilies.
• Let the seeds of cumin splutter but they should not become black.
• Add tamarind pulp, salt, red chili powder, turmeric powder and sugar.

Tamarind pulp being cooked with seasoning

• Cook for 1min. so that the mixture becomes thick but not dry.
• Add cooked rice to the mixture in the wok and mix gently to make a homogeneous mixture of rice spices and tamarind.

Rice being cooked with seasoning and Tamarind pulp

• Add fried ground nuts and mix.
• Cover and cook on low flame for 5 min. with occasional stirring.

Tangy, spicy, and a hint of sweet tasting, tamarind rice is ready. Take out in a serving plate and garnish with grated fresh coconut. ( if fresh coconut is not available you can garnish with grated dry coconut), fresh green leaves of coriander. No accompaniment is required with tamarind rice but if your family insists serve papad with it

Tamarind Rice

Tips:-

• The mixture of tamarind pulp with spices can be made and kept in fridge for a week also, so for the ease of making tamarind rice you can make it and keep in the fridge.
• You can use cashew, almonds also along with ground nuts or  replace  ground nut with cashew and almonds.
• Tamarind mixture can be prepared and kept in fridge and used as and when required.
• You can boil rice in a thick bottom pan also instead of cooker, I personally prefer pressure cooker as it is easy and fast.

Suggested Variation:

• Ground nuts can be replaced by Cashew nuts / Almonds.
• Raisins can be added along with Ground nuts / Cashew nuts / Almonds. 

Sabudana Khichdi/ साबूदाना खिचड़ी (Sago cooked with ground nut powder)

Sabudana Khichadi

Sabudana is a very healthy, nutritious, tasty savory which is made from dried small balls of Tapioca starch. Sabudana khichadi is eaten during fasting in Maharashtra, Gujarat and some parts of south India. It can be taken as breakfast as well as evening snacks.  It is very nutritious and less oily preparation of sabudana and is my husband's favorite breakfast relished with curd.
Many people do not eat coriander in fasting food, so it can be avoided if sabudana khichadi is being made during fasting.

Preparation Time:  10-15 min.( not taking into account the soaking time).

Cooking Time: 15 - 20 min

Servings: Serves 4-5 large servings.


Ingredients Required For Sabudana Khichadi 

• 250 gm. Sabudana.
• 100 gm. Ground nut.
• 2 Potatoes (boiled and peeled.)

Boiled and peeled Potatoes

• 2 Green chillies finely cut.
• 2 Tea spoons Coriander leaves (washed and finely cut).
• 10 ml. Cooking oil.
• 1 Tea spoon Cumin seeds.
• 1 Tea spoon Mustard seeds.

Mustard,cumin seeds,curry leaves cut green chilies for seasonong

• Salt to taste.

Direction To Prepare Sabudana Khichadi : -

• Wash Sabudana in a sieve over running water
• Soak Sabudana in 100 ml water for 3-4 hrs.

soaked sabudana

• Roast ground nuts , remove the brown peelings, and grind to powder.

Powder of roasted ground nuts

• Crush the potatoes to small pieces.
• Take a thick bottom wok , put oil in it and heat till oil is smoking hot.
• Add cumin seeds , mustard seeds, green chilies and cook till seeds splutter.
• Add potatoes and cook for 2 min.

Boiled potatoes being cooked in the seasoning

• Add soaked Sabudana and mix .

Sabudana added to cooked potatoes

• Add salt , coriander leaves and mix.
• Cover and cook for 3-5 min. with stirring once or twice.
• Add ground nut powder and mix.

Groundnut powder added to sabudana

• Cover and cook for 5-10 min. till the color of Sabudana becomes transparent.
• Remove from heat.

Sabudana Khichadi without Fresh coriander leaves

Sabudana Khichadi with fresh coriander leaves

 Sabudana khichadi is ready to be served with curd / chutney

http://jyotsna-pant.blogspot.com/2011/10/green-coriander-and-mint-chutney.html

Tips : -

• Sabudana when soaked should not be soggy. The grains of Sabudana should be soft , fluffy and separated from each other.
• If too much water is added while soaking then the khichadi will become lumpy.

Suggested Variations:-

• Nuts like cashew/almonds can be added after cutting them fine.
• Those who do not like coriander can avoid it.