PULLIODARAI (TAMARIND RICE)

Preparation Method :

• Tamarind Chutney : Soak the tamarind in 3 cups water and extract the juice. Set aside.
• The Spice Powder: Fry in 2 tablespoon oil all the ingredients for the spice powder and grind fine. Set aside.
• Dry roast the sesame seeds and the grated copra. Grind fine and set aside for the garnish.
• Heat 2 tablespoon gingelly oil, add the red chillies and fry till dark brown.
• Add the remaining ingredients for tempering. When the mustard seeds splutter, add the tamarind juice, salt, turmeric powder and jaggery.
• Simmer on low heat till mixture thickens almost to the consistency of a jam.
• Add the spice powder. Mix well.
• Add 2 tablespoon of the garnishing powder. Blend well. Set aside the remaining powder for garnishing the rice.
• Rice : Pressure-cook the rice. Spread on a platter to cool.
• Pour 2 tablespoon gingelly oil over the rice. Sprinkle in the turmeric powder and salt. Mix well.
• Heat 1 tablespoon gingelly oil and add all the ingredients for tempering. When the mustard seeds splutter, add the peanuts. Add to the rice.
• Add the tamarind chutney. Mix well.
• Sprinkle the reserved garnishing powder. Stir well.
• Serve with fried appalams or potato wafers.