Temple Style Tamarind Rice (Pulihora)

Tamarind rice, simply to put together , It is a sour and tart flavored rice with lentils and peanuts. It is prepared on all special occasions at our house. I personally love temple style tamarind rice. It just tastes so yummy and flavorful .Some people do add some coriander seeds too, personally I do not like that flavor in tamarind rice. My mother in law makes the best tamarind rice after my mom .So many friends have requested me to post this recipe . So here you go guys . I made the paste before and then added with rice ,which is the easier method .It tastes best the next day. It stays in refrigerator for 2-3 weeks ,if used properly.

Temple Style Tamarind Rice (Pulihora)        

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Makes About : 1 bottle of paste 

Ingredients

• 2 Gooseberry sized Tamarind
• 1/2 tsp of Turmeric Powder
• 1/4 tsp of Asafoetida
• 1 tbsp of Jaggery
• Salt To taste
• 9-10 Curry Leaves
• 1/2 Cup of Peanuts

To Temper

• 1 tbsp of Mustard seeds
• 10-12 Red Chillies
• 5 tbsp of Urad dal
• 4 tbsp of Channa dal
• 1 tsp of Asafoetida
• few Curry Leaves
• 5-6 tbsp of Sesame Oil

To Roast and Grind

• 3 tbsp of Channa dal
• 6-7 Red Chillies
• 3/4 tsp of Fenugreek seeds
• 2 tsp of Urad dal
• 2 tsp of pepper 

Method

• Extract the tamarind juice from tamarind by soaking it in hot water for 10-15 mins. Use your hand to squeeze the juice from the tamarind by removing the seeds and set aside
• Roast some peanuts and set aside
• Heat some oil in a pan, Add all the ingredients under " To roast and grind" and fry them till brown and ground them to a fine powder and set aside
• Heat some oil in a pan, Add all the ingredients under " To temper" one after one and fry for a minute
• Next Add some tamarind juice, Salt,Turmeric and 1/4 cup of water. Bring it to boil
• After 10 minutes of boiling, Add some jaggery and ground powder to it and mix well.Check for salts and switch off the stove.
• When its cooled, Add some peanuts and set them in an air tight container and use as needed.
• For use, Add required amount of paste to some cooked rice and mix well with 2 tsp of sesame oil. Tamarind rice is ready to eat with papad.