My tamarind rice (Pulihora/Puliyogare) tastes raw or has a sharp tamarind bite. How do you mature the flavor of the tamarind paste?

Question

Does your tamarind rice (Pulihora) taste raw or have a sharp tamarind bite? Learn the proper way to cook and mature the tamarind paste for a deeper flavor.

Answer 1

To mellow the raw tamarind flavor in your Pulihora, cook the tamarind extract with jaggery, spices, and oil for a longer duration until it thickens and darkens, allowing the flavors to meld and mature.

Detailed Explanation:

The 'raw' or 'sharp' taste in tamarind rice typically comes from the unrefined acidity of the tamarind extract. Maturing the tamarind flavor involves a cooking process that reduces the acidity and allows the other ingredients to harmonize. Here's a step-by-step guide:

1. Extract Tamarind Pulp: Soak tamarind in warm water for about 30 minutes. Squeeze the pulp to extract a thick tamarind extract. Strain to remove any seeds or fibers.

2. Prepare the Base: In a heavy-bottomed pan or wok, heat oil (sesame oil is traditional). Add mustard seeds, urad dal, chana dal, and red chilies. Let them splutter.

3. Sauté Aromatics: Add curry leaves, asafoetida (hing), and turmeric powder. Sauté for a few seconds until fragrant.

4. Cook the Tamarind Extract: Pour in the tamarind extract. Add jaggery (or brown sugar), salt, and any other spices like fenugreek powder or coriander powder, as per your recipe. The jaggery helps to balance the tartness.

5. Simmer and Mature: This is the crucial step. Simmer the mixture on low to medium heat, stirring frequently to prevent sticking. The mixture will gradually thicken and darken in color. This process can take anywhere from 20-40 minutes, depending on the quantity and heat. The longer you cook it, the more the flavors will mature and the raw tamarind taste will dissipate.

6. Check for Consistency: The tamarind paste is ready when it coats the back of a spoon and leaves a trail when you swipe your finger through it. It should have a glossy sheen and a rich, deep color.

7. Cool and Store: Allow the tamarind paste to cool completely before mixing it with cooked rice. You can store the prepared tamarind paste in an airtight container in the refrigerator for several days.

Pro Tip:

Don't rush the cooking process of the tamarind extract. Low and slow cooking is key to mellowing the raw tamarind flavor and developing a complex, well-rounded taste. Taste as you go and adjust the jaggery and salt to your preference.