Tamarind Rice Recipe – Authentic South Indian Lemon Rice with Sesame Oil

Last Updated on 4 months by Neha Deshmukh

Tamarind Rice Recipe – Authentic South Indian Lemon Rice with Sesame Oil

Hey everyone! If you’re anything like me, you absolutely love a good South Indian meal. And today, I’m sharing one of my all-time favorites: Tamarind Rice, or Puli Sadam as it’s lovingly called back home. It’s tangy, flavorful, and surprisingly easy to make. I first learned this recipe from my grandmother, and it’s been a family staple ever since. Get ready to transport your tastebuds!

Why You’ll Love This Recipe

This isn’t just any rice dish. Tamarind rice is a beautiful balance of sweet, sour, and spicy. It’s incredibly satisfying and perfect for a quick lunch, a flavorful side dish, or even a light dinner. Plus, the aroma of sesame oil and roasted spices is just heavenly! It’s a dish that truly embodies the vibrant flavors of South India.

Ingredients

Here’s what you’ll need to create this magic:

• 2 tablespoon Tamarind
• ?? teaspoon Turmeric
• 12 Small onion
• 12 Garlic cloves
• Salt (to taste)
• Few Curry leaves
• 1 teaspoon Cumin seeds
• 1 teaspoon Fenugreek seeds
• 3 tablespoon Sesame oil
• ?? teaspoon Mustard seeds
• 1 teaspoon Urad dal
• 2 teaspoon Chana dal
• 6 Dry red chillies
• 1 Curry leaves sprig
• ??> teaspoon Asafoetida

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Tamarind: This is the star! You can find tamarind in pods, blocks, or as a concentrate. I prefer using the pods for the most authentic flavor. Look for plump, brownish pods.
• Sesame Oil: Don’t underestimate the power of good sesame oil. South India uses different varieties – Gingelly oil (pure sesame) is traditional, but you can find lighter, more refined sesame oils too. The aroma is key!
• Unique Spice Blend: Cumin & Fenugreek: Roasting these seeds is essential. It unlocks their fragrance and adds a depth of flavor you just can’t get otherwise. Trust me on this one!
• Urad & Chana Dal: These lentils aren’t just about texture. They add a nutty flavor and contribute to the overall richness of the dish. They’re pretty standard in South Indian tempering (tadka).

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the tamarind in 1 cup of hot water for about 30 minutes. This softens it up and makes it easier to extract the pulp. After soaking, mash it well and strain it through a sieve, collecting the tamarind extract. Repeat this process with another cup of hot water to get every last bit of flavor. You should end up with around 2.5 cups of tamarind extract.
2. Now, let’s work on the spices. Dry roast the cumin seeds and fenugreek seeds separately in a pan until they become fragrant. Be careful not to burn them! Once roasted, grind them into a fine powder using a mortar and pestle (or a spice grinder).
3. Heat about 2-3 tablespoons of oil in a kadai (a deep, round-bottomed wok). Add the mustard seeds. Once they splutter, add the urad dal, chana dal, dry red chillies (broken into pieces), curry leaves, and a pinch of asafoetida. Let this tempering sizzle for a minute or two.
4. Add the chopped small onions and garlic cloves to the kadai. Sauté them until they turn a beautiful golden brown. This adds a lovely sweetness to the rice.
5. Pour in the tamarind extract, add turmeric powder, salt to taste, and a few fresh curry leaves. Bring the mixture to a boil, then reduce the heat and simmer until the gravy thickens slightly.
6. Stir in the roasted spice powder and cook for another 2 minutes, until the oil starts to separate from the gravy. This is a sign that the spices are well incorporated.
7. Finally, mix the tamarind gravy with cooked rice (warm or cooled is fine!) and drizzle with sesame oil. Gently fluff the rice to ensure it’s evenly coated. Let it rest for at least 30 minutes before serving – this allows the flavors to meld together beautifully.

Expert Tips

• Don’t skip the resting time! It really makes a difference.
• Adjust the salt and spice levels to your liking.
• Using good quality rice is important.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your asafoetida, as some brands contain wheat.
• Spice Level Adjustment: For a milder flavor, reduce the number of red chillies. If you like it spicy, add a few more!
• Festival Adaptations: This is a popular dish during festivals like Pongal and Onam. You can add roasted peanuts or cashews for extra crunch.
• Rice Variations: Traditionally, short-grain South Indian rice varieties like Sona Masuri are used. But you can experiment with other types too!

Serving Suggestions

Tamarind rice is delicious on its own, but it also pairs well with:

• A side of yogurt or raita
• Crispy papadums
• A simple vegetable curry

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

What is the best type of tamarind to use for this recipe?

I recommend using tamarind pods for the most authentic flavor. But tamarind concentrate works in a pinch – just adjust the quantity accordingly.

Can I make the tamarind extract ahead of time? How long will it keep?

Yes, absolutely! You can make the tamarind extract a day or two in advance and store it in the refrigerator.

What is the purpose of dry roasting the cumin and fenugreek seeds?

Dry roasting enhances their flavor and aroma. It’s a crucial step!

Can I use pre-ground spice powders instead of grinding them myself?

While it’s convenient, freshly ground spices always taste better. But if you’re short on time, pre-ground powders will work.

How can I adjust the sourness/tanginess of the tamarind rice?

Add a little jaggery (gur) or sugar to balance the sourness.

What is the significance of sesame oil in this recipe, and can I substitute it?

Sesame oil adds a unique nutty flavor that’s characteristic of South Indian cuisine. While you can substitute it with vegetable oil, it won’t be quite the same.