Tamarind Rice - Puliyodarai

Serves 2
This is a very authentic south Indian dish.In Tamil Nadu there are many versions of this , each community has its own version. This is one of my favorite rice dishes.I have lots of fond memories associated with it.As kids my sister and I used to spend time in a day care during summer holidays .It was fun, with lots of children around all the time.It was a day care cum Women's hostel  and there was an old matronly cook who was in charge of the kitchen there.She used to make the most splendid Puliyodarai that I've ever tasted. We used to have our lunches packed from home in our lunch boxes,but the moment she finishes cooking this dish she would call me and serve this hot from the stove on a little plate.I don't know whether the love with which it was given or the wonderful taste that still makes me remember this.The version I've shared here is the one that comes close to the taste in my memory :) Do increase the amount of red chillies according to your spice level,most of my recipes are very mild.
You'll Need :
Uncooked rice - 1 cup( 125 g)
Tamarind - the size of a medium lemon.
Hing - 1/4 tsp
Whole Red Chilli - 1 big
Green chilli -1
Sesame seeds(white) - 1 tbsp
sesame oil - 2 tsp
Coriander leaves - 1 tbsp(finely chopped)

To Temper :
Sesame oil - 2 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1 tsp
Channa dal - 1 tsp
Peanuts(skinless) -  1 tbsp
Curry leaves - 1 sprig

To fry  in little oil - Spice Powder :
Whole red chilli - 2 -3
Coriander seeds - 1.5 tsp
Urad dal - 3/4 tsp
Channa dal - 1 tsp
Whole Pepper Corns - 1/4 tsp
Fenugreek seeds - 1 /4 tsp
Fry the above ingredients in a little oil on a low flame until they are well browned.Let them cool and grind to a fine powder.You can make this in big batches and store in airtight containers.

Method:
-Cook the rice with salt and little oil ,so that it isn't sticky and each rice grain is firm.
-The amount of tamarind should be a small firmly packed ball the size of a big or medium lemon that we find in India.Add  2-3 cups of water to this and let it cook on a medium flame for 5 minutes. Remove from the stove and squeeze & strain to extract the juice.Alternatively you can just let it soak in the water for 30 - 45 minutes and squeeze & strain to remove the juice.
-Dry roast the sesame seeds and grind to a fine powder.
-To a pan add 2 tsp of oil and when it heats up splutter the hing and whole red chilli .When the chilli browns add the chopped green chilli and saute for a minute or two.
-Add the tamarind juice and salt .Let it cook on a low to medium flame till it reduces in volume and oil starts separating from the mixture.It will start to leave the bottom of the vessel.You will only be left with 1-2 tbsp of this mixture.
-Remove it from the stove and add the finely ground sesame powder and mix well.
-Add this to the cooked rice and mix well so that it's evenly spread.Check for salt.
-For Tempering:Add oil to a pan and when it heats up add the mustard seeds,when it splutters add the channa dal and peanuts and saute until they are slightly browned.Next add urad dal and curry leaves and saute until the ural dal is browned.
-Add the tempering & the ground spice powder to the rice and mix well again. Serve hot with potato chips or pappads.Enoy !

Thanks for stopping by ! Happy Cooking !

Sending this to Walk through Memory lane and Gayathri's page & Let's cook rice dishes & Dish name starts with T