Belated Sankranthi wishes to all of you who celebrate it. I had a very low key festival this year because my husband was away on business and the kids had school and after-school activities. So it was a busy day with too much going on. But I did make tamarind rice (Pulihora/ Puliyodarai) and Chakkara Pongal (Sweet pongal) for the festival.
I tried both the recipes from Chandra Padmanabhan’s ‘Dakshin‘ cookbook. Both the dishes turned out just like the ones served in temples. My mom’s tamarind rice is quite straight forward with just cooked tamarind, but this version has tamarind cooked with spices and it tasted just amazing. This cooked tamarind masala can be refrigerated and used as needed at a later time.
Don’t be intimidated with the long list of ingredients, almost all of them should be in a well stocked Indian pantry, if not it is good to have them in the pantry 🙂 Using gingelly oil gives this recipe a very unique and delicious taste. Making the tamarind paste is a little time consuming but since it is made in bulk; it makes it very easy with minimum efforts when made later.