Puliyodharai

Method

Step 1: Clean and wash the rice, soak in water for 20 minutes. Add enough water and cook with salt to taste till just and cool.
Step 2: Soak tamarind in 200 ml, water and extract the pulp.
Step 3: Dry roast bengal gram, black gram, red chillies, sesame seeds separately and grind
into a coarse powder.
Step 4: Heat oil in a pan and seasonings with mustard, pepper, turmeric, asafoetida, green chillies, peanuts, curry leaves and ginger, when the mustard seeds crackling add tamarind pulp, powered masala and salt, (optionally add jaggery).
Step 5: Cook till the water evaporates and the mixture thickens.
Step 6: Add tamarind masala to the rice and mix well, till the rice is well, till the rice is well coated with; the masala.
Step 7: Cover and serve hot.

Ingredients

Rice - 2 cups

Tamarind - 50 gms

Bengal gram - 3 tbsp

Back gram - 3 tbsp

Green chillies - 2

Red chillies - 4

Turmeric powder - 1 tsp

Asafoetida - 1 tsp

Sesame seeds - 1 tbsp

Ginger - 1 small piece

Black pepper - A few

Peanuts - 50 gms (Choice)

Oil - 100 ml

Curry leaves - few

Jaggery - 1 tbsp (Optional)

Mustard seeds - 1 tsp