Main Course

Tamarind Rice (Pulihora)

Name: Tamarind Rice (Pulihora)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 racions
Cuisine: indian
Ingredients: 1,5 tassa basmati rice cooked and cooled; 0,5 tassa tamarind pulp thick; 0,25 tassa water; 3 cs sesame oil; 1 ct mustard seed; 0,5 ct cumin seed; 1,5 cs chickpea lentil split (chana dal); 1,5 cs black gram lentil split (urad dal); 0,25 tassa peanut raw; 3 u dry red chili broken; 10 u curry leaf; 2 u green chili slit lengthwise; 0,5 ct turmeric powder; 0,25 ct asafoetida; 1,5 ct salt

A flavorful and tangy South Indian rice dish made with tamarind pulp, spices, and a tempering of mustard seeds, peanuts, and curry leaves. This vegan recipe offers a delightful balance of sour, spicy, and savory notes, perfect for a light meal or as a side.

Una recepta original de Forkin

Temps total: 50 min
Racions: 4
Dificultat: Mitjana
Per ració: 550 kcal

Informació sobre al·lèrgens: pot contenir mostassa, fruita seca, cacauets i sèsam. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

1,5 tassabasmati rice, cooked and cooled
0,5 tassatamarind pulp, thick
0,25 tassawater
3 cssesame oil
1 ctmustard seed
0,5 ctcumin seed
1,5 cschickpea lentil, split (chana dal)
1,5 csblack gram lentil, split (urad dal)
0,25 tassapeanut, raw
3 udry red chili, broken
10 ucurry leaf
2 ugreen chili, slit lengthwise
0,5 ctturmeric powder
0,25 ctasafoetida
1,5 ctsalt

Estris

fork · large plate · large pan · bowl · kadai

Elaboració

Pas a pas

1
If not already done, cook the basmati rice according to package instructions and spread it on a large plate or tray to cool completely.
Nota de cuina: Cooling the rice completely prevents it from becoming mushy when mixed.
2
In a small bowl, combine the tamarind pulp and water; stir until well mixed and set aside.
Uns 2 min
3
Heat the sesame oil in a large pan or kadai over medium heat.
Uns 1 min
4
Add the mustard seed and cumin seed to the hot oil and let them splutter.
Uns 1 min
5
Stir in the chickpea lentil, black gram lentil, and peanut; fry until the lentils turn golden brown and the peanuts are roasted, about 3-5 minutes.
Uns 4 min
Nota de cuina: Stir continuously to ensure even roasting.
6
Add the dry red chili, curry leaf, and green chili; sauté for about 30 seconds until fragrant.
Uns 1 min
7
Pour in the tamarind pulp mixture, turmeric powder, asafoetida, and salt.
Uns 1 min
8
Bring the mixture to a simmer and cook, stirring occasionally, until the tamarind paste thickens and the oil separates from the mixture, about 5-7 minutes.
Uns 6 min
Nota de cuina: This step is crucial for developing the deep tamarind flavor.
9
Remove the pan from the heat and allow the tamarind mixture to cool slightly for a few minutes.
Uns 3 min
10
Add the cooled cooked basmati rice to the pan with the tamarind mixture.
Uns 1 min
11
Gently mix the rice with the tamarind paste using a fork or your hands, ensuring every grain is coated without mashing it.
Uns 5 min
Nota de cuina: Use a light hand to keep the rice grains separate.
12
Serve the tamarind rice warm or at room temperature.
Nota de cuina: Tamarind rice often tastes even better after resting for a few hours, allowing the flavors to meld.

Per ració

Nutrició

56%Puntuació

Calories: 550,2kcal
Proteïnes: 9,8g
Hidrats de carboni: 91,8g
Greixos: 16,2g
Fibra: 3,1g
Sucre: 12,1g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover tamarind rice in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat in a microwave or on the stovetop with a splash of water to prevent drying.