Pin Growing up, I ate a lot more of this tamarind rice than puliyodharai. As an ardent fan of any “South Indian variety rice”, I loved my tamarind rice with a generous amount of roasted peanuts and a beautiful tangy flavour. Tamarind rice packs well for a picnic or road / train trip and if you use wilted banana leaves like we do, then it adds an extra flavour and punch which is unmatchable. More South Indian Rice Recipes: Curd Rice Spinach Rice Capsicum Rice Pin Pin Pin Step by Step Tamarind Rice Recipe Soak the tamarind in 3/4 cup warm water for 30 minutes Pin Extract juice of tamarind with fingers and discard any seeds and pulp that remains Pin Heat the oil in a wide pan and add the mustard seeds, chana dal, and peanuts Pin Let the mustard seeds pop and the peanuts and dal roast to a light golden brown. Then add the curry leaves, red chillies, hing, and onions (if using) Pin Let these ingredients roast for 2-3 minutes or until the onions are cooked to a soft pink Pin Add the tamarind extract and bring to boil Pin Add salt and let the mixture boil until it thickens a bit PinPin Add cooked rice and mix well. Adjust salt if needed. Let the rice sit for at least one hour before serving Pin Goes well with curd and papad or red chilli coconut chutney. For tamarind rice recipe in Tamil, Malayalam, Kannada, Urdu, Telugu, Hindi, etc please use the Google translate button.
