Tamarind Takes Center Stage: Tangy Tamarind Rice Paired with Sweet-Spicy Tamarind Glazed Fish

From the comforting flavors of South Indian Tamarind Rice to the irresistible sweet-tangy glaze on succulent fish, these two recipes showcase tamarind as the ultimate hero ingredient.

• Bilkul Online | Sunday Special
• By Sudha Rao

Tamarind Rice (Puliyodarai / Pulihora)

• 2 cups cooked rice (cooled)
• 3 tbsp tamarind pulp
• 2 tbsp sesame oil
• 2 tbsp peanuts
• 1 tsp mustard seeds
• 1 tsp chana dal
• 1 tsp urad dal
• 2 dried red chilies
• 10-12 curry leaves
• ¼ tsp turmeric powder
• 1 pinch asafoetida (hing)
• Salt to taste

Method

1. Heat oil and fry peanuts until golden. Remove and keep aside.
2. In the same oil, add mustard seeds, chana dal, urad dal, red chilies, curry leaves, and hing.
3. Add turmeric and tamarind pulp. Cook until the mixture thickens and the raw smell disappears.
4. Add salt and mix well.
5. Fold the tamarind mixture into the cooked rice.
6. Garnish with fried peanuts and let it rest for 15 minutes before serving.

Why It Shines

The tangy, earthy tamarind flavor permeates every grain of rice, making it a perfect lunchbox or festive dish.

Tamarind Glazed Fish

Ingredients

• 500 g fish fillets (pomfret, surmai, or basa)
• 4 tbsp tamarind pulp
• 2 tbsp jaggery or brown sugar
• 1 tbsp ginger-garlic paste
• 1 tsp red chili powder
• ½ tsp turmeric powder
• 1 tbsp oil
• Salt to taste
• Fresh coriander for garnish

Method

1. Mix tamarind pulp, jaggery, ginger-garlic paste, chili powder, turmeric, and salt.
2. Marinate the fish in half of the mixture for 30 minutes.
3. Heat oil in a pan and cook the fish until golden on both sides.
4. Add the remaining tamarind mixture and cook for 2–3 minutes until it forms a glossy glaze.
5. Garnish with coriander and serve with steamed rice.

Why It Shines

The tamarind creates a beautiful balance of tanginess and sweetness, giving the fish a rich, caramelized coating.

Serving Suggestion

Pair Tamarind Rice with Tamarind Glazed Fish for a complete meal that celebrates the bold, tangy character of tamarind from two different culinary traditions. 

Note: You can also send a maximum of two recipes, subject to editorial approval. They have to be original and accompanied with images if possible.  Also, all of those who wish to sponsor this column and support us may write to us  at editorbilkul@gmail.com