Photograph of the finished Tamarind rice puliyogare

India · Cơm trộn me Puliyogare

Tamarind rice puliyogare

45 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice Rice 14.1 oz
  • Photograph of Sour tamarind Sour tamarind 4.2 oz
  • Photograph of Palm sugar Palm sugar 1.4 oz
  • Photograph of Roasted sesame seeds Roasted sesame seeds 1.4 oz
  • Photograph of Fenugreek seeds Fenugreek seeds 0.4 oz
  • Photograph of Mustard seeds Mustard seeds 0.3 oz
  • Photograph of Hulled urad beans Hulled urad beans 0.8 oz
  • Photograph of Roasted peanuts Roasted peanuts 2.8 oz
  • Photograph of Dried chillies Dried chillies 12
  • Photograph of Oil Oil ½ cup

Method

  1. 1 Roast fenugreek seeds, sesame seeds, and two dried chilies separately, then grind them into a puliyogare spice powder.
  2. 2 Soak the tamarind in 150 ml of warm water, then squeeze out the thickest juice.
  3. 3 Sauté the mustard seeds, urad beans, peanuts, and remaining dried chilies in the oil, then add the tamarind juice with palm sugar.
  4. 4 Simmer for 12 minutes until the mixture thickens into a sauce that clings to the spoon; the more the sauce thickens, the longer the mixed rice can be stored.
  5. 5 Mix the sauce and seasoning powder into the cooled rice, let it sit for 15 minutes to absorb the flavors, then eat.
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