Introduction: Indulge in the tangy and aromatic flavors of South India with our Millet Tamarind Rice recipe. Also known as Puliyodharai or Puliyogare, this traditional dish is a delightful combination of cooked millets tossed in a tangy and spicy tamarind sauce, tempered with aromatic spices. Join us as we explore the steps to create this flavorful and satisfying dish that’s perfect for lunch, picnics, or any special occasion.

Ingredients:

For Cooking Millets:

• 1 cup millet (any variety such as foxtail millet, little millet, or pearl millet)
• 2 cups water
• A pinch of salt

For Tamarind Sauce:

• 1 lemon-sized ball of tamarind
• 1 tablespoon sesame oil
• 1 teaspoon mustard seeds
• 1 teaspoon chana dal (split chickpeas)
• 1 teaspoon urad dal (split black gram)
• 1/4 teaspoon asafoetida (hing)
• 2-3 dried red chilies
• 10-12 curry leaves
• 1/2 teaspoon turmeric powder
• 1 tablespoon jaggery (optional)
• Salt, to taste

For Tempering:

• 2 tablespoons sesame oil
• 1 teaspoon mustard seeds
• 1/2 teaspoon fenugreek seeds
• 2-3 dried red chilies
• A pinch of asafoetida (hing)
• A handful of roasted peanuts or cashew nuts (optional)

Instructions:

1. Cook the Millets:
   • Rinse the millets thoroughly under running water and drain well.
   • In a saucepan, combine the rinsed millets and water. Add a pinch of salt.
   • Bring it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and let the millets simmer for about 15-20 minutes or until all the water is absorbed and the millets are cooked through.
   • Once cooked, remove the saucepan from the heat and fluff the millets with a fork. Set aside.
2. Prepare the Tamarind Sauce:
   • Soak the tamarind in warm water for about 15-20 minutes. Then, extract the pulp and discard the seeds and fibers.
   • Heat 1 tablespoon of sesame oil in a pan over medium heat.
   • Add mustard seeds and let them splutter. Then, add chana dal, urad dal, asafoetida, dried red chilies, and curry leaves. Sauté until the dals turn golden brown.
   • Add the tamarind pulp, turmeric powder, jaggery (if using), and salt to the pan. Mix well and let it simmer for 8-10 minutes until the sauce thickens and the raw smell of tamarind disappears. Adjust the seasoning according to your taste.
3. Combine Millets and Tamarind Sauce:
   • Add the cooked millets to the tamarind sauce and mix gently until the millets are evenly coated with the sauce. Turn off the heat.
4. Prepare the Tempering:
   • In a separate pan, heat 2 tablespoons of sesame oil over medium heat.
   • Add mustard seeds and let them splutter. Then, add fenugreek seeds, dried red chilies, and a pinch of asafoetida. Sauté for a few seconds until fragrant.
   • Add roasted peanuts or cashew nuts (if using) and sauté until lightly golden.
5. Mix and Serve:
   • Pour the tempering over the prepared Millet Tamarind Rice and mix gently to incorporate.
   • Allow the flavors to meld for a few minutes before serving.
   • Serve warm or at room temperature with a side of yogurt, papad, or pickle.

Variations:

• You can add a handful of grated coconut or sesame seeds to the tamarind sauce for extra flavor and texture.
• For a spicier version, increase the quantity of dried red chilies or add a teaspoon of red chili powder.
• You can also add a teaspoon of powdered fenugreek seeds (methi powder) to enhance the aroma of the dish.

Nutritional Information: Millet Tamarind Rice is a nutritious and wholesome dish that’s rich in fiber, vitamins, and minerals. Millets provide complex carbohydrates and essential nutrients, while tamarind offers vitamin C, antioxidants, and iron. This dish is also gluten-free and vegan, making it suitable for various dietary preferences.

Conclusion: Millet Tamarind Rice is a flavorful and satisfying dish that’s perfect for any occasion. With its tangy and spicy flavors, it’s sure to tantalize your taste buds and leave you craving for more. Try making it at home and enjoy the delightful combination of millets and tamarind in every bite.