Puliyadore - Tamarind Rice

Rice 2 cups
Tamarind Paste 1 1/2 tablespoons
Mustard seeds 1/2 teaspoon
Dried red chilli 1-2
Split Bengal gram (chana dal) 1/2 teaspoon
Peanuts 2 tablespoons
Curry leaves 8-10
Jaggery (gur), freshly made 1 teaspoon
Red chilli powder 1 teaspoon
Salt to taste
Sesame oil (til oil) 1 tablespoon
Mustard seeds 1/2 teaspoon
Split Bengal gram (chana dal) 2 teaspoons
Coriander seeds 2 teaspoons
White sesame seeds 1 1/2 teaspoons
Dried red chillies 2
Asafoetida a pinch
Dry coconut (khopra), grated 2 tablespoons
Method

Step 1

For the puliyogare powder dry roast mustard seeds, chana dal, coriander seeds and sesame seeds lightly in a non-stick pan. Add red chillies, asafoetida and dry coconut and roast till lightly coloured. Cool and grind to a powder. Heat 2 tbsps oil in a deep non-stick pan.

Step 2

Add mustard seeds, red chillies, chana dal and peanuts and sauté for a few minutes. Dilute tamarind paste in ¼ cup water. Add curry leaves and tamarind water to the pan and mix well. When it comes to a boil, add jaggery and red chilli powder and mix.

Step 3

Cook on medium heat till the raw smells disappear and the mixture thickens. Add 1½ tsps puliyogare powder, mix and cook for 1-2 minutes. Add rice and mix gently till the rice gets heated through. Add salt and mix well. Drizzle til oil, mix and serve hot.

Recipe Credit : Chef Sanjeev Kapoor