Tamarind matta rice | Kerala puliyodharai | Tamarind kerala rice | Palakkad puli sadam

Cuisine Style: Kerala, Tamil Nadu,South india | Cooking Time: 10 minutes | To Serve: 3 | Type : Lunch, Rice | Take with : Pappadam, Pickle, Papad, appalam, chips, chutney, Stir fry or fry, varuval

Ingredients

• Kerala Matta Rice - 2 cups [Boiled]
• Tamarind water or extract- ¼ cup or tamarind paste-2 tbsp
• Peanuts – ¼ cup [Roasted, peeled]
• Sambar onion [shallots] – 4 [chopped]
• Garlic – 2 cloves [mashed]
• Curry leaves - 1 spring
• Dry red chilli - 2 nos
• Mustard seeds - 1 tbsp
• Bengal gram – 1 tbsp
• Jaggery – 1 tbsp [grated]
• Turmeric powder- 1 tsp
• Peppercorns - 6
• Asafetida - 1 sp
• Salt to taste
• Oil – 2 tbsp
• Gingelly oil – 1 tbsp

For roasting & grinding-Ingredients

• Fenugreek seeds – 1 tbsp [Dry roast & grind separately]
• Coriander seeds – 1 tbsp
• Peppercorns – 5
• Dry roast coriander seeds, peppercorns & grind to fine or coarse powder.

Preparation Method

• Heat oil in a pan then add mustard seeds. Once it’s spluttered add Bengal gram, urad dal, peppercorns & onion sauté till golden brown or soft. Then add garlic, roasted peanuts sauté gently.
• Add dry red chilli, curry leaves, asafetida, fenugreek and turmeric powder mix well.
• Then add salt, coriander and pepper powder mix well & add tamarind puree, jaggery mix well leave it for boil & wait till mixture becomes thick.
• Then add boiled rice mix well & add gingelly oil mix well & cut off heat serve hot.

Tamarind matta rice