Tamarind rice (Pulliogre) and Raffle Prizes

This Dassera we had a delicious South Indian menu for lunch. In my house whenever we have a South Indian menu I am the one who enjoys it the most! And I just love Tamarind rice (Pulliogre) – sour and spicy.

Pongal, Sagoo, Puliogre, Engai (Brinjal curry) for the Dassera Lunch

This is my Mother-in-law’s recipe and I like it so much that I don’t make any variations to this every time I make it! The Pulli Gojju (tamarind paste), that is made for the Tamarind Rice can be made in bulk and kept in the refrigerator to make instant tamarind rice whenever you want. 

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Tamarind Rice recipe

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2 cups cooked rice

¼   cup tamarind pulp

1 tsp jaggery (adjust tamarind and jaggery to your taste) 2-3 tsp Rasam powder2 tbsp sesame seeds roasted and powdered1 tbsp peanuts½ tbsp chana dalFew curry leaves¼ tsp mustard seeds¼ tsp hing3-4 tsp oilSalt to taste 

Cook rice with salt and 1 tsp oil and cool. The grains should separate nicely.

Heat oil in a pan.

Add the mustard seeds, hing ,peanuts, chana dal, curry leaves. Fry for a few minutes.

Add the tamarind pulp, jaggery, Rasam powder and boil nicely.

Boil till the raw tamarind smell goes away (10-12 minutes), the paste becomes thick and oil separates out.Add this tamarind pulp to the rice.

Add the powdered sesame mix nicely, so that the mixture coats the rice nicely.

Serve hot or cold with Curd/yoghurt or as it is. 

Note: When you have the precooked tamarind pulp, just add the pulp to cooked rice and add some tempering to it with mustard seeds, hing ,peanuts, chana dal, curry leaves and then serve.

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