Tamarind rice/puzhiyodarai

Name: Tamarind rice/puzhiyodarai
Prep time: 17 min
Cook time: 45 min
Total time: 1 h 2 min
Yield: 4
Cuisine: En
Ingredients: 250-300 g of tamarind; 4 tablespoons of channa dal(kadala paruppu); 4 tablespoons of coriander seeds; 2 tablespoons pepper corns; 1 teaspoon of sesame seeds; 8 red chillies (depends on your spice level); a teaspoon of jaggery; hing; Mustard; urad dal; 4 red chillies; broken peanuts; gingelly oil(nallennai); 1 cup of boiled raw rice or basmati rice; puzhikachal; 1 teaspoonturmeric powder; curry leaves; mustard seeds; 1 teaspoon of channa dal; few broken cashews(optional); 1 tablespoon of vendhayam(fenugreek seeds

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Main Dish

Very Easy

1 h 2 m

Preparation

Preparation17 min

Cook time45 min

1)Tamarind Rice:
Pre-cooking. Soak the tamarind in hot water and extract the juice to its fullest and keep aside. Dry roast all the ingredients highlighted in yellow color and grind them to a fine powder. Heat liberal amount of oil in the kadai and temper with the the items highlighted in green. Now add the tamarind extract. Add enough water with the salt and jaggery. Bring it to a nice boil. You might get little splattering here and there depending on your kadai. Now add the ground mixture to this and turn off the heat once the mixture solidifies to a thick paste. The consistency should be like the tamarind extract you get in the grocery store. Finally add roasted peanuts to this mixture. This is the Puzhikachal. Put it into an airtight container and store it in normal temperature.
The rice:
When the rice is hot, add a tsp of gingelly oil and turmeric powder, mix well and keep aside to cool. After cooling, add the required amount of puzhikachal and gently stir it. Incase your salt is little less do not worry, just add as required. Temper the ingredients highlighted in green color and add to the rice. Dry roast the fenugreek seeds and grind to a fine powder. Add it finally and mix the rice well.