Tamarind Rice (Puliyogare)

Puliyogare or Tamarind rice is a south Indian rice preparation often given as prasad at temples.

I have always loved the tangy taste of tamarind. I remember as a kid, I would love eating it just like that or sometimes along with jaggery. When I first read tamarind rice on my cafeteria menu, I was eager to try it. However I felt the cafeteria one missed the required tang. Soon I tried it out at home and the result was awesome. Its very easy to make and I find it as an excellent option to use up any left-over rice.

Serves : 1
Preparation Time: 5 minutes
Cooking Time: 10 minutes

Ingredients:
Boiled Rice (1.5 cups)
Tamarind : marble size
Onion : 1 (medium) finely chopped
Ground Nuts : 1 tsp (can be increased as per liking)
Split Black Gram Dal : 1/2 tsp
Toor Dal : 1/2 tsp
Chana Dal : 1/2 tsp
Dried Methi Seeds : 1/4 tsp
Coriander Seeds : 1/4 tsp
Red Chilli : 1
Oil : 2 tsp
Asafoetida (Hing) : a pinch
Salt : as per taste

Method of Preparation:

1. Dry roast the dals, methi seeds and coriander seeds. Once it starts giving that nice smell, add the chilli and asafoetida. Remove from flame after a minute and cool.
2. Once these ingredients have reached room temperature, grind them along with the tamarind and little water.
3. Heat oil in a skillet and add onion and groundnuts. Once the onion turns slightly brown, add the paste prepared in step 2. Mix well and let it fry on low flame till water dries up.
4. Add rice, mix gently and remove from flame. Your tangy tamarind rice is ready.