Puliyodharai (Tamarind Rice)

Ingredients

• 1/4 cup chana dal
• 1/4 cup dhania (coriander) seeds
• 1/2 tsp peppercorns
• 1/2 tsp jeera (cumin) seeds
• 1/2 tsp methi (fenugreek) seeds
• 2-3 small pieces compound hing or 1 tsp hing powder
• 2 tsp white sesame seeds
• 1 tbsp urad dal
• 12-15 Bedige chillies
• 1/2 tsp coconut oil (for roasting chillies)
• 1/2 cup sesame oil
• 1 heaped tsp mustard seeds
• 4-5 round red chillies
• 12-15 curry leaves, chopped
• 1 heaped tsp turmeric powder
• tamarind extract from 2 lime-sized balls soaked in 750 ml water
• 1 1/2 tbsp rock salt
• 2 tbsp jaggery powder
• ~5 cups cooked rice (~1.5 cups raw short-grain rice)
• salt to taste
• 4-5 heaped tbsp puliyodarai podi
• 1/2 cup fried peanuts
• fresh curry leaves, chopped

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Method

1. Dry-roast each spice-powder ingredient separately on a low flame until aromatic, roasting the chillies with the coconut oil.
2. Cool completely, then grind everything into a fine powder.
3. Heat the sesame oil in a kadai and let the mustard seeds splutter.
4. Fry the red chillies and curry leaves briefly.
5. Add the turmeric and tamarind extract and bring to a boil.
6. Add the rock salt and jaggery and cook on medium for 20-25 minutes, stirring occasionally, until thick and the raw smell disappears.
7. Place the cooked rice in a large bowl and season gradually with salt.
8. Add all of the tamarind sauce, then the spice powder, peanuts, and fresh curry leaves.
9. Toss gently until evenly coated, adjusting salt or spice powder as needed.