Imli Rice, Tamarind Rice or Puliyodarai is a common rice preparation in South India. Puli in puliyodarai can be translated as "sour taste", referring to the characterizing use of Tamarind as one of the main ingredients.
The "Tamarind Rice" is prepared with tamarind and jaggery cooked in oil and mixed with rice along with spices, peanuts, and curry leaves. So, many South Indian travelers carry the prepared tamarind rice at the time of long journeys
INGREDIENTS
Boiled Rice - 4 Cup For Imli Paste Tamarind/Imli – 40 gm Til ka Tel (Sesame Oil) – 4 tbsp/60 ml Sarso Dana (Mustard Seeds) – 1 tsp/5 gm Methi Dana (Fenugreek Seeds) - 1 tsp/5 gm Urad Dal – 1 tbsp/15 gm Channa Dal – 1 tbsp/15 gm Peanuts – 2 tbsp/30 gm Whole Red Chilli – 4-5 Nos Hing (Asafoetida) – ½ tsp/2.5 gm Curry Pata - 1 tsp Turmeric Powder – 1 tsp/5 gm Sambar Masala – 2 tbsp/30 gm Gur (Jaggery) – 1 tbsp/15 gm Salt – 2 tsp/10 gm For Tempering | Tadka
Sesame Oil – 1 tbsp/15 ml
Peanuts – 1 tbsp/15 gm
Cashew Nuts – 2 tbsp/30 gm
Urad Dal – 1 tsp/5 gm
Channa Dal – 1 tsp/5 gm
Black Peppercorn – 1 tsp/5 gm
Curry Leaves - 1 tsp
METHOD
For Imli Paste
Soak Tamarind in water for 1 hour or in hot water for 15 minutes.
In a Pan add Sesame Oil, Mustard Seeds, Fenugreek Seeds, Urad Dal, Channa Dal, Peanuts, Whole, Red Chilli, Asafoetida, Curry leaves and fry till it turn brown.
Strain Tamarind water and add it to the above mixture.
Then add Turmeric Powder, Sambar Masala, Jaggery and Salt.
Cook on medium flame until Oil separates.
* This Imli paste can store in air-tight container in fridge upto 2-3 weeks.
For Rice Preparation
In a separate bowl, take 4 cups of boiled Rice and add 2 spoons (Big) of Imli Paste.
Mix well. If required, add more Imli paste.
For Tempering | Tadka
In a Pan add Sesame Oil, Peanuts, Cashew Nuts, Urad Daal, Channa Daal, Black Peppercorn, Curry leaves and mix well.
Garnish the Rice with prepared Tadka.
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