Iyengar Puliyodarai

Ingredients

• - Iyengar tamarind rice
• - 2 tbsp ghee
• - 1 tsp mustard seeds
• - 1/4 tsp asafoetida (hing)
• - Curry leaves
• - Salt to taste

Method

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. 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. Cook rice: Cook 2 cups raw rice for separate grains. Cool completely.
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. 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. Add tamarind paste: Add the thick tamarind paste. Fry and mix on low heat 3 minutes.
7. Add puliyodarai masala: Add the freshly ground masala powder. Mix on low heat 2 minutes.
8. Add rice: Add cold cooked rice. Fold gently.
9. Rest: Let rest 15-20 minutes — Iyengar puliyodarai is better after resting.
10. Serve: Adjust salt. Iyengar puliyodarai uses freshly roasted masala and is darker and more intensely flavoured than regular tamarind rice. Serve with papad.