Puliyodarai (South Indian Tamarind Rice)
Puliyodarai is the tamarind rice of Tamil Nadu, and it gets its character from a freshly ground powder of roasted coriander, fenugreek, split peas and red chillies. Toasting the spices until deep brown gives the rice a nutty base, while peanuts, mustard seeds and curry leaves add crunch and aroma. The powder keeps for two months, so a second batch comes together fast.
Instructions
Dry roast the first group of spices and split peas (the 1 tbsp split peas, coriander seeds, fenugreek seeds and 2-3 dry red chillies) in a pan with no oil. Keep them moving until they turn a deep brown.
Let the roasted mix cool completely, then grind it to a fine powder. This is the garnishing powder for the rice.
Heat the sesame oil in a pan. Add the groundnuts and the 2 tbsp of split peas and fry them until golden brown.
Add the mustard seeds, asafoetida and the 3-4 red chillies broken into pieces. When the mustard seeds splutter, take the pan off the heat.
Put the cooked rice in a large bowl with the salt, turmeric powder and tamarind concentrate. If you can, add a little oil to the raw rice before cooking it, as this gives the grains a better texture.
Add the garnishing powder and the curry leaves to the rice, along with the fried mixture from the pan. Mix well so every grain is coated, and serve with yogurt.
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