Sourashtra puliyodharai rice (ambat bhath / puli satham / tamarind rice)

Ingredients

• Raw Rice 450 gm
• Tamarind (shell removed) 50 gm
• Dry red chillies 10 to 12 no
• Bengal gram 2 tsp
• Black gram 1 tsp
• Mustard seeds 1 tsp
• Feenugreek 1 tsp
• Turmeric powder 1/2 tsp
• Asafoetida 1/4 tsp
• Curry leaves 1 spring
• Oil 3 tbsp
• Salt to taste

Preparation

• 1. Cook rice in 1:2 rice water ratio.Keep aside in a large plate and let it cool.
• 2. Soak tamarind in luke warm water for few minutes. Strain 2 or 3 times to extract enough tamarind juice or pulp.
• 3. Heat oil in a thick bottom kadai.Add mustard seeds and let it splutter, then add bengal gram, black gram, dry red chillies, curry leaves and fry.
  4. Add turmeric powder, fenugreek, and asafoetida and fry till the grams turn light brown in colour.
  5. Add extracted tamarind juice or pulp and salt. Cook in a slow flame till it becomes as a semi solid paste and the oil comes our seperately.
  6. Remove from fire and leave it to cool.
• 7. Mix the cool paste with the cooked rice with a spatula. Mixing with your clean hands gives a delicious taste as it is mixed well.
• 8. Serve with Coconut chutney and steamed pulses.

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