Essence of Life - Food
Essence of Life - Food


  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • Cuisine : South Indian (Tamilnadu)
  • Course : Main
  • Spicy Level : Medium
  • Difficulty : Easy
  • Serves : 3- 4
  • Author : SM
  • Preparation Time - 15-20 Minutes
  • Cooking Time - 20 - 30 Minutes
  • Raw Rice - 11/2 Cup
  • For Puli Kachal/ Tamarind Mix
  • Tamarind - 75 Gms
  • Dry Red chillies - 2-3 Nos.
  • Turmeric Powder - 1/2 Tspn
  • Red Chilli Powder - 1 Tspn
  • Mustard Seeds - 1 Tspn
  • Roasted Ground Nuts - 1/4 Cup
  • Bengal Gram Dhal - 1 Tbspn
  • Fenugreek Seeds Powder - 1 Tspn
  • Asafoetida Powder - 1/2 Tspn
  • Curry Leaves - 2 Sprigs
  • Gingelly Oil - 2-3 Tbspns
  • Salt - To Taste
  • Jaggery - 1 Small Piece


    METHOD :

    Cook raw rice as per instructions until soft (But not mushy). Allow it to cool down.
    Mix the Rice with 1 Tbspn of Gingelly Oil and leave it aside.
    Soak Tamarind in warm water for about 10 minutes.
    Extract Tamarind Juice, add Salt to it and leave it aside.
    Dry roast Fenugreek seeds in low flame until aromatic and grind it into a fine powder and keep it aside.
    Heat Oil in a pan, splutter Mustard seeds, Dry Red Chillies and Curry Leaves.
    Add roasted Ground Nuts, Bengal Gram Dhal and fry for a while until they turn into golden brown colour.
    Add Turmeric Powder, Red Chilli Powder and give a quick stir, let the flame be at low.
    Add roasted Fenugreek Powder and Asafoetida Powder to the above and mix well.
    Immediately pour in the Tamarind Extract and leave it in a low flame for few minutes until Oil separates from the mix.
    Add Jaggery piece and mix well, wait until its well dissolved.
    Add the cooked Rice and mix it until well combined in a very low flame.
    Keep the rice aside for at least an hour before serving.
    This is to ensure that all the flavours get infused into the rice.
    Serve hot or cold with any veggie of your choice, or just eat it with Appalams or Vadagams.

    NOTES :

    Can prepare this dish with par-boiled rice too.
    Cook the rice variety you are using, Al dente.
    Adjust the amount of Red Chilly Powder and Dry Red Chillies to suit your spice preference.
    Gingelly (sesame) Oil would suit best for the dish.
    Adjust the amount of Tamarind to suit your level of tanginess.
    The Tamarind Mix/Puli Kachal stays good for about 3-4 days at room temperature and for at least a month when kept in refrigerator.
    Make sure the mix is well cooked without any trace of water.
    Store it in a dry, airtight container for later use, preferably glass/plastic containers.
    Use dry spoons while handling the mix.
    Do not cook or store this Tamarind Mix in Copper/ Iron pans, tamarind tend to react with the metals.


Log in or Register to write a comment.