Puliorai / Pulihora / Puli sadam/ Tamarind rice

My anytime favourite.

Things we need

Tamarind / Tamarind extract - about 10 table spoons

Corriander seeds - 2 spoons

Methi/fenugreek seeds - 1/2 spoon

Red chilli 12

Asafoetida
Salt

Water

Oil

For seasoning

Oil

Mustard Seeds

Red chilli 2/4

Urad Dal

Channa dal

Peanuts

Curry leaves

Turmeric - 1/2 spoon

Cashew nuts

First we have to make the paste (Pulikaichal).

Take the tamarind add 1 1/2 glass of water and the necessary salt to it. Do not add a lot of salt, as the water would evaporate. In a thick bottom vessel or a kadai, take a little oil. When it is hot, add the methi seeds, 12 red chillies & corriander seeds roast them. When done, put it aside & allow it cool. When cool, grind them into a powder.

Then in the kadai, take 2 spoons of oil, when hot add the mustard seeds & let them sputter. Then add 2/3 Urad dal, Channa dal, Peanuts. When they are golden brown, add the tamarind mix. Then allow it to boil till the paste solidifies to half of the quantity.

Tip: When the tamarind boils, it would spill all over the gas. So use a lid to cover it.

Now the paste is ready. Cook 2 cups of rice. Allow it cool. This makes the rice non sticky. Add a little oil. Then in a kadai, add some oil, when hot add a little mustard seeds & allow it to sputter, then some turmeric. Add this on top of the rice. Then some paste. Mix it well with the rice. Then taste if it needs more salt andd add accordingly. Fry the cashews in ghe & add them. Then at last garnish it with curry leaves. The aroma is good when added at alast.

Now some alternatives. Instead of adding the dals & allowing it to boil, we can actually season it along with the turmeric and add it to the rice. This keeps the lentils crisp.

Pulihorai is done. Awesome with any fried pakoda/ Masala vadai