|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
South Indian Tamarind Rice |
|
Serves: 4 Print this RecipePuliyodarai or Puliogore Category: South and West Indian Vegetarian Rice Dishes, Vegan Makes 4 to 6 servings Known as puliyodarai or puliogore in the south, this classic is a tribute to its main ingredient--tamarind. It is primarily tart, with a fruity, sweet fragrance. This rice is lovely by itself and pairs deliciously with a yogurt pachadi, such as Spicy Yogurt with Mango and Coconut (see Yogurt Raitas and Pachadis). 1/2 cup Tamarind Paste, or to taste 1 1/4 cups long-grain white rice, sorted 2 1/2 cups water 1 teaspoon salt, or to taste 1 1/2 tablespoons coriander seeds 1 teaspoon white sesame seeds 2 to 4 dried red chili peppers, such as chile de arbol, broken 2 tablespoons vegetable oil, or melted ghee 1/2 cup shelled raw peanuts, without red skin 15 to 20 raw cashew nuts, coarsely chopped 10 to 15 fresh curry leaves 1 teaspoon black mustard seeds 1/2 teaspoon coarsely ground fenugreek seeds 1 tablespoon dried yellow split chickpea (channa dal), sorted 1/4 teaspoon ground turmeric 1. Prepare the tamarind paste. Then, put the rice, water, turmeric, and salt in a medium nonstick saucepan and bring to a boil over medium-high heat. Reduce the heat to the lowest setting, cover the pan (partially at first, until the foam subsides, then snugly), and cook until all the water has been absorbed and the rice is tender, 12 to 15 minutes. Let the rice rest undisturbed about 5 minutes. Transfer to a serving platter. Cover and keep warm. 2. In a small skillet, over medium heat, dry-roast--separately and in order--coriander seeds (about 1 minute), sesame seeds ( about 30 seconds), red chili peppers( about 1 1/2 minutes), until lightly browned, transferring each to a bowl as it is done. Let cool, then grind them all together as fine as possible. Mix into the rice. 3. Heat 1 tablespoon oil in a small nonstick skillet over medium-high heat and cook the peanuts, cashews, and curry leaves until fragrant and lightly browned. Add to the rice. 4. Add the remaining 1 tablespoon oil to the skillet and add the mustard and fenugreek seeds; they should splutter upon contact with the hot oil, so cover the pan and reduce the heat until the spluttering subsides. Quickly add the chickpea dal and turmeric, and cook, stirring, until golden, then add the tamarind paste and cook, stirring, 1 to 2 minutes. Transfer this sauce to the rice platter and mix it into the rice, taking care that some of it is visible as a garnish. Serve. VARIATIONS: To enhance and bring out the sweetness of the dish, sprinkle 2 to 3 tablespoons powdered jaggery (gur) or dark brown sugar over the dish while it's still warm--just after you've transferred it to a platter. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Basmati Rice with Whole Spices Basmati and Wild Rice Pilaf with Roasted Nuts Boiled Basmati Rice Brown Basmati Rice with Asafoetida Coorgi Yogurt Rice Corn, Peas, and Tomato Fried Rice Cranberry Pilaf Creamy Cracked Wheat with Mixed Lentils and Beans Creamy Cracked Wheat, Rice, and Mung Beans Creamy Rice and Mixed Vegetables with Spinach Ribbons Creamy Rice and Split Mung Beans with Cumin Seeds Garlic Shrimp Pilaf with Coconut Milk Ginger-Mint Pilaf with Potatoes and Roasted Cumin Seeds Goan Coconut Milk Pilaf Grilled Bell Pepper Fried Rice Hyderabadi Layered Rice with Cooked Chicken Hyderabadi Layered Rice with Marinated Chicken Hyderabadi Layered Rice with Mixed Vegetables Kashmiri Mixed Vegetable Pilaf Layered Rice with Eggplant and Coconut Layered Rice with Fragrant Lamb Chops Layered Rice with Fragrant Mixed Nuts and Saffron Layered Rice with Lamb and Apricots Lemon Rice Long-Grain Rice with Roasted Peanuts Madras-Style Spicy Eggplant Rice Mixed Cauliflower Pilaf Mixed Vegetable Pilaf Moist Ground Lamb Pilaf Morel Mushroom Pilaf with Pistachios and Silver Leaves Pilaf-Style Rice and Yellow Mung Beans with Ginger Pilaf-Style Tapioca Pearls Potato, Coconut, and Yogurt Fried Rice Pressed Rice Flakes with Peas and Potatoes Pressed Rice Flakes with Tamarind Punjabi Green Chickpea Pilaf Quick Cilantro-Garlic Pilaf with Peas Quick Soybean Pilaf Roasted Fresh Fenugreek Leave Pilaf Roasted Saffron Basmati Rice Royal Fresh and Dried Fruit Pilaf Savory Saffron and Almond Rice Simple Cumin Basmati Rice Simple Lamb Pilaf South Indian Mustard and Asafoetida Pilaf South Indian Sesame Rice South Indian Tamarind Rice Spicy Chicken Pilaf Spinach and Red Bell Pepper Pilaf Steamed Basmati Rice (Absorption Method) Steamed Basmati Rice with Dry-Roasted Spices Steamed Turmeric and Red Peppercorn Basmati Rice Stir-Fried Indian Vermicelli with Coconut and Vegetables Stir-Fried Mushrooms and Red Chard Pilaf Stir-Fried Spicy Semolina Tangy South Indian Rice and Pigeon Peas Tofu and Chickpea Pilaf Yogurt and Cashew Rice Spicy North Indian Egg Curry * Rice Steamed Green Basmati Rice |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
