Puliyodharai

Yield: 4 servings

Measure Ingredient
400 grams Rice
Salt to taste
50 grams Tamarind
200 millilitres Or more water
50 grams Urad dal
50 grams Chana dal
20 grams Red chillies
150 millilitres Mustard oil
1 teaspoon Asafoetida; (5 g)
A pinch of mustard seeds
A few peppercorns
A pinch of turmeric powder
1 Green chilli
A small piece of ginger; julienned
A few sprigs curry leaves; chopped

COOK the rice with salt to taste, till just done and cool.

Soak tamarind in 200 ml. water and extract the pulp. Roast urad dal, chana dal and red chillies separately and grind to a coarse powder.

Heat oil. Add asafoetida, mustard seeds, peppercorns, turmeric powder, green chillies, ginger and curry leaves. When the mustard seeds crackle, add tamarind pulp, powdered masala and salt to taste. Cook till all the water evaporates and the mixture thickens.

Add the tamarind masala to the rice and mix well till the rice is well coated with the masala. Cover and serve hot. Garnish the rice with fried cashewnuts or groundnuts.

Converted by MC_Buster.

NOTES : Tamarind rice

Converted by MM_Buster v2.0l.

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