Pulihora & Daddojanam (Tamarind Rice & Curd Rice)

After posting two American sandwiches as picnic food, today I have two South Indian dishes that are great make-ahead meals and perfect picnic food. I remember my mom making these for our school picnics and we would be happy campers eating them on site.

Tamarind rice is perfect for picnics since the flavor gets time to meld and the more time the rice has a chance to absorb all the tangy & spicy flavors the better it tastes. Curd rice, if made with half yogurt & half milk, tastes sweet and not sour at all. All in all both these dishes are really close to heart and bring a ton of memories associated with picnics.

Pulihora & Daddojanam (Tamarind Rice & Curd Rice)
After posting two American sandwiches as picnic food, today I have two South Indian dishes that are great make-ahead meals and perfect picnic food. I remember my mom making these for our school picnics and we would be happy campers eating them on site. Tamarind rice is perfect for picnics since the ...

Tamarind Rice

Summary

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  • Coursemain course
  • Cuisineandhra
  • Yield4~6 serving s 4~6 serving
  • Cooking Time30 minutesPT0H30M
  • Preparation Time20 minutesPT0H20M
  • Total Time50 minutesPT0H50M

Ingredients

Rice (I use sona masoori rice)
2 cups
Tamarind
¼cup
Peanuts
3tbsp
Chana dal
2tbsp
Urad dal
2tbsp
Mustard seeds
2tsp
Dry red chilies - broken
4
Hing
1/8tsp
Curry leaves
8-10
Turmeric
1/8tsp
Green chilies
4
Ginger (optional)
2tbsps
Salt
to taste

Steps

  1. Cook rice so that each grain is separate. Remove in a large, wide bowl to cool. Add a pinch of turmeric and salt, mix gently and set aside.
  2. Add 1 cup of hot water to tamarind and set aside until tamarind is soft. Squeeze and remove the stringy matter and keep the pulp to the side.
  3. Add 2tbsp oil in a medium pan, add peanuts and fry them on medium flame, stirring constantly until reddish and nicely fried on all sides. Keep aside.
  4. Add 1tbsp more oil to the same pan, add the dals and fry until they turn golden, next add mustard seeds and once the seeds start to splutter, add dry red chilies and hing.
  5. Once the red chilies turn slightly darker, add green chilies, curry leaves and ginger (if using). As soon as the mixture starts to smell fragrant, return the fried peanuts to the pan. Next slowly pour in the tamarind pulp.
  6. Lower the heat and simmer the mixture until thickened, takes about 8-10 minutes.
  7. Add the cooked tamarind mixture to the rice, season with salt; mix well, be gentle. Take care not to break the grains.
Pulihora & Daddojanam (Tamarind Rice & Curd Rice)

Cover and let the rice sit for at least 30 minutes to an hour before serving.

Notes: If you think the rice is not sour/ tangy enough, add some lemon juice. No one would even know that the sourness is coming from lemon.

Curd Rice:

Pulihora & Daddojanam (Tamarind Rice & Curd Rice)
After posting two American sandwiches as picnic food, today I have two South Indian dishes that are great make-ahead meals and perfect picnic food. I remember my mom making these for our school picnics and we would be happy campers eating them on site. Tamarind rice is perfect for picnics since the ...

Curd Rice

Summary

Rate it!0050
  • Courseside dish
  • Cuisineandhra
  • Yield3~4 serving s 3~4 serving
  • Cooking Time30 minutesPT0H30M
  • Preparation Time20 minutesPT0H20M
  • Total Time50 minutesPT0H50M

Ingredients

Rice
1cup
Yogurt
¾cup
Milk - (or more if necessary)
½cup
Green chilies - slit
2
Ginger - finely grated
1"
Carrot - grated
3tbsps
Salt
to taste
For tempering:
Chana dal
1tsp
Urad dal
1tsp
Mustard seeds
1tsp
Hing
a pinch
Dry red chili -broken
1
Curry leaves
6-8
Turmeric
a pinch
Salt
to taste

Steps

  1. Mash rice a little bit, add turmeric, salt, yogurt and milk. Set aside.
  2. Heat 1tsp oil in a small sauce pan, add chana and urad dals and once they turn golden, add mustard seeds. Add dry red chili and hing once the seeds start to splutter. Next add ginger, green chilies and curry leaves. Fry until it starts to smell fragrant.
  3. Add the tempering to the rice mixture. Mix well. Check the seasonings and garnish with grated carrot.
  4. Serve at room temperature or chilled.
  5. Notes: If the rice soaks up all the yogurt and milk and seems dry, add some milk to make it more soupy.
Pulihora & Daddojanam (Tamarind Rice & Curd Rice)

Now lets see what my fellow marathoners have been cooking up for Day 3 of BM#6.

Pulihora & Daddojanam (Tamarind Rice & Curd Rice)
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