Print
Email
 |
Ingredients
- For Tamarind Chutney (Pullikaichal):
- Tamarind paste - ½cup (about orange sized raw tamarind)
- Turmeric Powder - ½tsp
- Jaggery - 2tbsp, powdered
- Salt - to taste
- For the Spice Powder:
- Oil - 2tbsp
- Coriander seeds - ½cup
- Dry red Chilies - 8
- Asafoetida powder/ Hing - ½tsp
- Black peppercorns - 1tsp
- Cumin seeds - 1tsp
- Fenugreek seeds - 1tsp
- Mustard seeds - ½tsp
- Chana dal - 1tbsp
- Urad dal - 1tbsp
- For the Garnish:
- Sesame seeds - ¼cup
- Dry grated coconut - 2tbsp
- For the tempering:
- Gingelly Oil - 2tbsp
- Dry red chilies - 10
- Mustard seeds - 2tsp
- Chana Dal - 1tbsp
- Curry leaves - 8~10
View Full Recipe at Cook's Hideout
Toolbox
Add the recipe to which day?
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 118g | |
| Calories 414 | |
| Calories from Fat 381 | 92% |
| Total Fat 42.94g | 54% |
| Saturated Fat 5.54g | 22% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 63mg | 3% |
| Potassium 275mg | 8% |
| Total Carbs 8.63g | 2% |
| Dietary Fiber 2.2g | 7% |
| Sugars 3.73g | 2% |
| Protein 1.94g | 3% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
%20and%20Chakkara%20Pongal%20(Sweet%20pongal)%20for%20the%20festival.%3C/p%3E%3Cp%3EI%20tried%20both%20the%20recipes%20from%20Chandra%20Padmanabhan's%20'Dakshin'%20cookbook.%20Both%20the%20dishes%20turned%20out%20just%20like%20the%20ones%20served%20in%20temples.%20My%20mom's%20tamarind%20rice%20is%20quite%20straight%20forward%20with%20just%20cooked%20tamarind,%20but%20this%20version%20has%20tamarind%20cooked%20with%20spices%20and%20it%20tasted%20just%20amazing.%20This%20cooked%20tamarind%20masala%20can%20be%20refrigerated%20and%20used%20as%20needed%20at%20a%20later%20time.%3C/p%3E%3Cp%3EDon't%20be%20intimidated%20with%20the%20long%20list%20of%20ingredients,%20almost%20all%20of%20them%20should%20be%20in%20a%20well%20stocked%20Indian%20pantry,%20if%20not%20it%20is%20good%20to%20have%20them%20in%20the%20pantry%20:-)%20Using%20gingelly%20oil%20gives%20this%20recipe%20a%20very%20unique%20and%20delicious%20taste.%20Making%20the%20tamarind%20paste%20is%20a%20little%20time%20consuming%20but%20since%20it%20is%20made%20in%20bulk;%20it%20makes%20it%20very%20easy%20with%20minimum%20efforts%20when%20made%20later.%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3EMethod:%3C/p%3E%3Cp%3EIf%20using%20raw%20tamarind,%20then%20soak%20it%20in%203%20cups%20of%20water%20and%20extract%20the%20juice.%20If%20using%20tamarind%20paste,%20add%202%20cups%20of%20water%20to%20it%20and%20set%20aside.%3C/p%3E%3Cp%3ETo%20make%20the%20Spice%20powder:%20Heat%202tbsp%20oil%20in%20a%20pan%20and%20fry%20all%20the%20ingredients%20until%20golden%20and%20fragrant.%20Cool%20a%20little%20bit%20and%20grind%20to%20a%20fine%20powder.%3C/p%3E%3Cp%3EFor%20the%20Garnish:%20Dry%20roast%20the%20sesame%20seeds%20and%20dry%20grated%20coconut%20until%20golden.%20Cool%20slightly%20and%20grind%20to%20a%20fine%20powder.%20Set%20aside.%3C/p%3E%3Cp%3ETo%20make%20Tamarind%20Chutney:%20Heat%202tbsp%20gingelly%20oil,%20add%20red%20chilies%20and%20fry%20till%20dark%20brown.%3C/p%3E%3Cp%3EAdd%20the%20remaining%20ingredients%20for%20the%20tempering.%20When%20the%20mustard%20seeds%20splutter,%20add%20the%20tamarind%20juice,%20salt%20and%20jaggery.%3C/p%3E%3Cp%3ESimmer%20on%20low%20heat%20till%20the%20mixture%20thickens%20almost%20to%20the%20consistency%20of%20a%20jam,%20about%2010~12%20minutes.%3C/p%3E%3Cp%3EAdd%20the%20spice%20powder%20and%20mix%20well.%3C/p%3E%3Cp%3ENext%20add%202tbsp%20of%20the%20garnish%20powder.%20Mix%20well%20and%20turn%20off%20the%20heat.%20Reserve%20the%20remaining%20garnish%20powder%20for%20garnishing%20the%20rice.%3C/p%3E%3Cp%3ECool%20the%20tamarind%20chutney%20completely%20and%20store%20in%20an%20airtight%20container%20in%20the%20fridge%20for%20later%20use.%3C/p%3E%3Cp%3ETo%20make%20Tamarind%20Rice:%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3ERice%20-%201cup%20(I%20use%20Sona%20masoori%20rice)%3C/p%3E%3Cp%3EGingelly%20Oil%20-%202tbsp%3C/p%3E%3Cp%3ETurmeric%20-%201tsp%3C/p%3E%3Cp%3ESalt%20-%20to%20taste%3C/p%3E%3Cp%3EFor%20Tempering:%3C/p%3E%3Cp%3EGingelly%20Oil%20-%201tbsp%3C/p%3E%3Cp%3EMustard%20seeds%20-%202tsp%3C/p%3E%3Cp%3EChana%20dal%20-%201tbsp%3C/p%3E%3Cp%3EUrad%20dal%20-%201tbsp%3C/p%3E%3Cp%3EPeanuts%20-%20%C2%BCcup%3C/p%3E%3Cp%3ECurry%20leaves%20-%2010~12%3C/p%3E%3Cp%3EMethod:%3C/p%3E%3Cp%3ECook%20rice%20and%20make%20sure%20it%20does%20not%20get%20mushy%20and%20the%20grains%20are%20separate.%20Spread%20on%20a%20plate%20to%20cool.%3C/p%3E%3Cp%3EAdd%20the%20oil,%20turmeric%20and%20salt.%20Mix%20well.%3C/p%3E%3Cp%3EHeat%201tbsp%20gingelly%20oil,%20add%20all%20the%20ingredients%20and%20fry%20till%20dals%20are%20golden%20and%20mustard%20seeds%20splutter.%20Add%20the%20tempering%20to%20the%20rice.%3C/p%3E%3Cp%3EAdd%203~4tbsp%20tamarind%20chutney%20and%20mix%20well.%3C/p%3E%3Cp%3ESprinkle%20the%20reserved%20garnish%20powder%20and%20mix%20well.%3C/p%3E){kind=link}