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Puliotharai – South Indian Tamarind Rice
This flavored rice is a great accompaniment to any Indian meal.
yellow split peas
dried red chiles
dry roasted peanuts
strand curry leaves
a pinch of asoefetida
In a dry skillet, toast coriander and fenugreek seeds until they start to change color. Add sesame seeds and roast for another 30 seconds. Cool and grind in a coffee/spice grinder.
In the same skillet, heat 1 tablespoon of the oil. Add channa dal, chile and peanuts for about 2 minutes until the nuts turn golden. Cool and grind coarsely.
In a large skillet, heat the remaining tablespoon of oil. Add mustard seeds. After they start to pop, add curry leaves and asoefetida and fry for 1 minute.
Add grinded sesame seed mixture and channa dal mixture. Fry for 1 minute.
Add cooked rice, tamarind water and salt. Toss until the rice is well coated.
To make tamarind extract, add 1/2 cup boiling water to 3 tablespoons tamarind paste and leave for 20 minutes. Strain tamarind and retain the water.
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