When making Tamarind Rice (Pulihora), what is the technique for cooking the tamarind paste to remove its raw taste?

Question

When making Tamarind Rice (Pulihora), how do you cook the tamarind paste? Learn the method to remove its raw taste for a deeper flavor.

Answer 1

The key to removing the raw taste from tamarind paste when making Tamarind Rice (Pulihora) is to cook it with oil, spices, and jaggery until it thickens and the raw smell disappears, usually around 15-20 minutes.

Detailed Explanation:

Cooking the tamarind paste properly is crucial for a delicious Pulihora. Here's a step-by-step guide:

1. Prepare the Tamarind Extract: Soak tamarind in warm water for about 30 minutes. Squeeze the tamarind to extract the pulp and discard the seeds and fibers. This gives you tamarind extract.
2. Heat Oil: In a heavy-bottomed pan or kadai, heat oil (preferably sesame oil) over medium heat. The oil helps in mellowing the tamarind's tartness.
3. Add Spices: Add mustard seeds, cumin seeds, fenugreek seeds, dry red chilies, and asafoetida (hing) to the hot oil. Let them splutter. These spices add depth and complexity to the flavor.
4. Sauté Curry Leaves: Add curry leaves and sauté until they become crisp. Curry leaves impart a distinct aroma.
5. Add Tamarind Extract: Pour the tamarind extract into the pan. Add turmeric powder, salt, and jaggery (or sugar). Jaggery balances the sourness of the tamarind.
6. Cook the Paste: Bring the mixture to a simmer and cook on medium-low heat, stirring occasionally, until the tamarind paste thickens and reduces. This usually takes about 15-20 minutes. The raw smell of the tamarind should disappear, and the paste should have a glossy appearance. The oil will start to separate from the sides.
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 the refrigerator for several days.

Pro Tip:

Don't rush the cooking process. Cooking the tamarind paste on low to medium heat is essential to mellow the sourness and develop a rich, complex flavor. Cooking it too quickly on high heat can result in a burnt taste.