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Tamarind Rice
With Rice
Puliyodarai - Tamil/Kannada for tamarind rice, a temple prasadam classic.
Tangy, spicy rice made with tamarind pulp and a freshly roasted spice powder.
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AMMAMMA'S NOTES.
Rice
1 cup
Tamarind
orange size
Red chilli
3
Urad dal
2 spoon
Chana dal
2
Pepper
2 or 3
Oil
5 spoon
Asafetida
1/4 spoon
Turmeric
1 spoon
Methi
1/2 spoon
Til
1/2 spoon
Curry leaves
few leaves
Mustard
1/2 spoon
Urad dal
1/2 spoon
Chana dal
1/2 spoon
Salt
to taste
Jaggery
1 spoon
01
In a pan, add red chilli, urad dal, chana dal, pepper, and methi; dry roast without oil.
02
Once roasted, remove from stove and add til (sesame seeds).
03
When it splutters, remove from stove and grind everything in a mixie to a dry powder.
04
In a pan, add oil, mustard, urad dal, chana dal, and curry leaves.
05
Add the tamarind pulp.
06
Add turmeric, salt, and 1 spoon jaggery.
07
Let it all boil; when the tamarind pulp thickens, add the ground powder and mix.
08
Remove from fire.
09
Add this mixture to the rice and mix well.
Mango Rice
Tangy raw mango rice with grated mango and carrot in a quick seasoning.
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Coconut Rice
Thengai Sadam - Tamil for coconut rice, a South Indian temple classic.
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I REMEMBER KEEPING KALANDA CHADAM (MIXED RICE) ON THE TERRACE FOR THE CROWS TO FEAST ON — WAKING UP EARLY, HALF ASLEEP, TO ROLL BALLS OF RICE FOR CROWS IS ONE OF MY MOST PAINFUL MEMORIES UNFORTUNATELY. THE RICE STUCK TO YOUR HAND, YOUR EYES KEPT CLOSING, AND IT WAS BITING COLD OUTSIDE IN BANGALORE AT 5AM. AMMAMMA WOULD GENUINELY GET UPSET IF A CROW DIDN'T EAT HER RICE ON THOSE DAYS. THE BEST PART CAME AFTER, WHEN WE GOT TO EAT ALL OF IT FOR LUNCH AFTER SCHOOL.
YAMINI VENKATESAN
WHAT'S FOR LUNCH, 2026