Iyengar Puliyodarai

Method

1. 1

   Make Iyengar-style tamarind paste: Soak a large lemon-sized ball of high-quality tamarind in 1 cup warm water 20 minutes. Extract all pulp and strain. Cook on medium heat 8-10 minutes until very thick and concentrated.

2. 2

   Make Iyengar puliyodarai masala: Dry roast separately 2 tbsp coriander seeds, 1 tsp cumin, 1 tsp black peppercorns, 4 dried red chillies, 1 tbsp chana dal, 1 tbsp urad dal and 1 tsp sesame seeds. Grind together to a coarse powder.

3. 3

   Cook rice: Cook 2 cups raw rice for separate grains. Cool completely.

4. 4

   Make tempering: Heat 4 tbsp sesame oil. Add 1 tsp mustard seeds. When they pop add 1 tbsp chana dal and 1 tbsp urad dal. Fry golden.

5. 5

   Add aromatics: Add 3 dried red chillies, 1 sprig curry leaves, a large pinch of asafoetida and 4 tbsp raw peanuts. Fry 3 minutes.

6. 6

   Add tamarind paste: Add the thick tamarind paste. Fry and mix on low heat 3 minutes.

7. 7

   Add puliyodarai masala: Add the freshly ground masala powder. Mix on low heat 2 minutes.

8. 8

   Add rice: Add cold cooked rice. Fold gently.

9. 9

   Rest: Let rest 15-20 minutes — Iyengar puliyodarai is better after resting.

10. 10

    Serve: Adjust salt. Iyengar puliyodarai uses freshly roasted masala and is darker and more intensely flavoured than regular tamarind rice. Serve with papad.