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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

India · Side

Puliyodarai (South Indian Tamarind Rice)

Serves 5 · 20 minutes

Suits: Vegetarian, Vegan, Pescatarian. Allergens named in the ingredients: Peanuts, Mustard, Sesame. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1 tbsp split peas
  • 1 tbsp coriander seeds
  • ½ tsp fenugreek seeds
  • 2–3 dry red chillies
  • 4 cups cooked white rice
  • Vegetable oil
  • 2 tsp mustard seeds
  • 3 tbsp gingely (sesame) oil ("Til" oil in Hindi, "Nallennai" in Tamil)
  • 2 tbsp split peas
  • 2 tbsp groundnuts (peanuts)
  • ½ tsp asafoetida (heengh in Hindi, perungayum in Tamil)
  • 3–4 dry red chillies
  • 4–5 curry leaves
  • 1.5 tbsp tamarind concentrate
  • 1 tsp turmeric powder
  • ¾ tbsp salt

Method

  1. Dry roast all ingredients in a pan without oil until deep brown.
  2. Grind to a fine powder after the mix cools down.
  3. Heat the oil in a pan.
  4. Add groundnuts and split-peas, and fry until golden brown.
  5. Add mustard seeds, asafoetida and red-chillies (broken into pieces). Wait until the mustard seeds splutter, then remove pan from stove.
  6. Mix rice, salt, turmeric powder and tamarind concentrate. Add a little oil to the raw rice before cooking it. This gives it a better texture.
  7. Add the garnishing powder and curry leaves and mix well.