Ingredients:

• Rice – 2 cups
• Oil – 4tbsp
• Tamarind – 1 lemon sized ball
• Mustard seeds – 1 tsp
• Salt – to taste
• Red Chillies – 10
• Gram Dal – 1 tbsp
• Asafoetida – 1 tsp
• Fenugreek seeds – 1/2 tsp
• Groundnuts – 2 tbsp
• Turmeric powder – 1/2 tsp
• Coriander seeds – 2 tsp
• Curry Leaves – 10

Method:

Cook the rice separately (do not overcook) and allow to cool.

Soak the tamarind and salt in water and squeeze out the pulp. Heat 2 tbsp oil in a pan, splutter mustard seeds, and then add the gram dal and 5 chillies (break into half). Fry for a while. Add curry leaves, ground nuts and fry for 1/2 minute. Then add the tamarind extract and turmeric powder into it. bring to a boil and then allow to simmer until the mixture becomes slightly thick. Fry fenugreek, asafoetida, remaining red chillies and coriander seeds with some little oil separately and then powder them. Add this powdered mixture to the boiling tamarind mixture. Stir well and remove from heat. This is called “Puli Kaaichal” and can be mixed with the cooled rice.

Miscellaneous Info:

• Tips:The “puli kaaichal” can be stored upto 10 days in the fridge. Tamarind rice goes well with appalams, vathal or chips.
• Cuisine: Indian
• Cooking Time: 30 min
• Serves 4-5