South Indian · serves 2
Puliyogare
Tamarind rice. Made once, eats for two days, travels anywhere.
Ingredients
- 3 cups cooked rice, cooled
- Lemon-sized tamarind, thick pulp
- 1/3 cup peanuts
- 2 tbsp chana dal
- 1 tbsp urad dal
- 1 tsp mustard seeds
- 5 dried red chillies
- 20 curry leaves
- 1 tsp jaggery
- 1 tbsp sesame seeds
- 1/2 tsp fenugreek seeds
- 5 tbsp sesame oil
Method
- Dry roast sesame seeds and fenugreek, grind to a powder.
- Sesame oil, mustard, chana dal, urad dal, peanuts, red chillies, curry leaves — all till golden.
- Tamarind pulp, salt, jaggery and turmeric. Boil hard 12 minutes until it thickens into a dark paste and the oil separates.
- Stir in the ground powder. This paste keeps in the fridge for weeks.
- Fold spoonfuls through cooled rice — never hot rice, it breaks the grains.
- Rest an hour before eating. It gets better.