Tamarind Rice (Puliyodharai Recipe)
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Dassana's Veg Recipes · by Dassana Amit★ 5.0 (24)

Tamarind Rice (Puliyodharai Recipe)

NUTRITION · PER SERVING60M COOK
CAL 31%·PRO 19%
CARBS 92G60% OF CAL
4G FIBER78G OTHER11G TOTAL SUGAR
FAT 24G35% OF CAL
3G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Fragrant tamarind rice with a spiced tempering of lentils, peanuts, and seeds. A tangy, flavorful South Indian rice dish served warm or at room temperature.

mainindiangrain bowldairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 3
  • 1 cup heaped sona masuri rice (or 230 grams rice or 4 cups cooked rice)
  • ¼ to ⅓ teaspoon salt (or add as required)
  • 2 to 2.5 cups water for cooking rice
  • ¼ teaspoon turmeric powder
  • 1 tablespoon sesame oil
  • 4 dry red chillies
  • 2 teaspoons coriander seeds
  • 1 teaspoon chana dal ((split and husked bengal gram))
  • 1 teaspoon urad dal ((split and husked black gram))
  • ¼ teaspoon fenugreek seeds ((methi seeds))
  • ¼ teaspoon whole black pepper
  • ½ teaspoon sesame seeds
  • ¼ teaspoon asafoetida ((hing))
  • 50 grams tamarind (or ⅓ cup tamarind - not tightly packed)
  • 2 cups hot water for tamarind pulp
  • 3 tablespoons sesame oil
  • 1 teaspoon mustard seeds
  • ¼ cup peanuts
  • a pinch of asafoedita ((hing))
  • 1 sprig curry leaves (or 10 to 12 curry leaves)
  • 2 to 3 dry red chillies
  • 2 teaspoons jaggery powder
  • salt as required
PREP
30M
SODIUM
508MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.