Tamarind Rice/Puli Sadham/Puliyodharai

Prep time and cook time - 1 hr

Serves - 3 to 4

Ingredients:

• Tamarind - big lemon size
• Rice - 2 cup
• Gingelly oil - 1 tbsp
• Red chilies - 4 nos
• Curry leaves - few
• Chana dhal - 1 tsp
• Roasted peanuts - 2 tbsp
• Mustard seeds - 1/2 tsp
• Asafoetida - a pinch
• Turmeric powder - 1/4 tsp

To Fry:

• Coriander seed - 3 tsp
• Chana dhal - 2 tsp
• Red chilies - 3
• Fenugreek seed - 1/4 tsp
• Sesame seed - 1 tbsp

Method:

1. Soak tamarind in a cup of water and extract its juice.
2. Cook the rice and allow it to cool down by spreading it on a plate.
3. Mix the rice with little turmeric power and oil.
4. Fry the items given under "To Fry" and grind it to a powder.
5. Heat the pan. Add oil. Once the oil is hot, splutter mustard seeds.
6. Add chana dhal, roasted peanuts, asafoetida, turmeric powder and saute for 30 mins.
7. Add the curry leaves and red chilies.
8. Add tamarind juice and salt.
9. Allow tamarind to cook till the raw smell leaves and the oil starts to separate. This takes approximately 20 to 30 mins.
10. Stir in between to avoid burning.
11. Now add the ground powder cook for about 5 to 7 minutes.
12. Add the rice and mix gently until everything is incorporated well.

Note:

Tamarind rice tastes better when served after few hrs of preparation or even the next day.