KOVIL PULIYODARAI

The combination of rice, tamarind, groundnuts, seasame and special spices, with red chillies and coriander defining it, this is indeed a food of the gods-very taaava Pettina Pulihora Recipe Tamarind Rice flavoured with Mustard powder:

Serves 5-6

Prep time: 10 mins

Cooking time: 30 mins

Total time: 40 mins

Ingredients:

1 cup Rice(Sona masuri or equivalent)

1 big lemon sized Tamarind

2 tsp grated Jaggery(optional)

3/4 tsp Mustard seeds

Salt to taste

1 tbsp. Sesame Oil

For tempering:

1 tsp Mustard seeds

3-4 tbsp. Groundnuts

1 tbsp. Chana dal

2 tsp Urad dal

2 tsp Sesame seeds

3-4 whole Red chillies

4-5 light colored long Green chillies, slit

1/2 tsp Turmeric powder

A sprig of Curry leaves

A pinch of strong Asafoetida

2 tbsp. Oil
Method:

1)  Wash and soak rice for 10-15 mins and cook it in rice cooker or pressure cooker with 2 cups of water until it is done. Let the rice sit for some time and spread it on a wide plate by smearing a tbsp. Of sesame oil which helps in keeping the grains separate.

2)  Soak tamarind in water for 15 mins and extract the pulp and keep it aside.

3)  Dry roast mustard seeds until they start popping and pound it into a fine powder using a pestle and mortar. You can even grind it in mixer but the pestle and mortar works efficiently here and adds a nice taste.

4)  Heat oil in a deep bottomed kadai/pan and crackle mustard seeds.

5)  Add ground nuts and fry them until they turn slight red in color and the skin begins to split.

6)  Add chana dal, urad dal, red chillies and slit green chillies and fry until the chillies wilt and the dals turn light golden brown in color.

7)  Add curry leaves, sesame seeds, asafoetida, turmeric powder and fry half a minute.

8)  Add extracted tamarind pulp and jaggery and let it cook until it thickens and the oil separates from the edges. It takes 7-8 mins.

9)  Switch off the flame and let it cool completely.

10)           Reserve some portion(2-3 tbsp) of the tamarind mixture we prepared now and add cooled and spread rice along with freshly ground fine mustard powder and salt and mix it nicely until everything is neatly incorporated. Now taste the rice and add more tamarind mixture or salt as needed and adjust the rice according to your taste buds. Prepare it slightly sour so that it tastes delicious once it is rested for some time. Rest it for an hour at least.

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About Chef Ramaa shanker

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