Main Course

Tamarind Rice (Pulihora)

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

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 50 dk.
Porsiyon: 4
Zorluk: Orta
Porsiyon başına: 550 kcal

Alerjen bilgisi: hardal, kuruyemişler, yer fıstığı ve susam içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

1,5 su bardağıbasmati rice, cooked and cooled
0,5 su bardağıtamarind pulp, thick
0,25 su bardağıwater
3 yemek kaşığısesame oil
1 çay kaşığımustard seed
0,5 çay kaşığıcumin seed
1,5 yemek kaşığıchickpea lentil, split (chana dal)
1,5 yemek kaşığıblack gram lentil, split (urad dal)
0,25 su bardağıpeanut, raw
3 adetdry red chili, broken
10 adetcurry leaf
2 adetgreen chili, slit lengthwise
0,5 çay kaşığıturmeric powder
0,25 çay kaşığıasafoetida
1,5 çay kaşığısalt

Ekipman

fork · large plate · large pan · bowl · kadai

Hazırlanışı

Adım adım

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.
Aşçının notu: 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.
Yaklaşık 2 dk.
3
Heat the sesame oil in a large pan or kadai over medium heat.
Yaklaşık 1 dk.
4
Add the mustard seed and cumin seed to the hot oil and let them splutter.
Yaklaşık 1 dk.
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.
Yaklaşık 4 dk.
Aşçının notu: Stir continuously to ensure even roasting.
6
Add the dry red chili, curry leaf, and green chili; sauté for about 30 seconds until fragrant.
Yaklaşık 1 dk.
7
Pour in the tamarind pulp mixture, turmeric powder, asafoetida, and salt.
Yaklaşık 1 dk.
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.
Yaklaşık 6 dk.
Aşçının notu: 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.
Yaklaşık 3 dk.
10
Add the cooled cooked basmati rice to the pan with the tamarind mixture.
Yaklaşık 1 dk.
11
Gently mix the rice with the tamarind paste using a fork or your hands, ensuring every grain is coated without mashing it.
Yaklaşık 5 dk.
Aşçının notu: Use a light hand to keep the rice grains separate.
12
Serve the tamarind rice warm or at room temperature.
Aşçının notu: Tamarind rice often tastes even better after resting for a few hours, allowing the flavors to meld.

Porsiyon başına

Besin değerleri

56%Puan

Kalori: 550,2kcal
Protein: 9,8g
Karbonhidrat: 91,8g
Yağ: 16,2g
Lif: 3,1g
Şeker: 12,1g

Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.

Tazeliğini koruyun

Saklama

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

Yeniden ısıtma

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