Kolambu Choru

Method

1. 1

   Make kolambu: Prepare a thick, spiced tamarind kuzhambu — fry shallots and garlic in sesame oil, add tomatoes and spice powders, pour tamarind water and reduce to a very thick sauce.

2. 2

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

3. 3

   Mix rice and kolambu: In a wide vessel add the cooled rice. Pour 3-4 ladles of the warm thick kolambu over the rice. The ratio should be generous sauce to rice.

4. 4

   Mix gently: Fold the rice and kolambu together using a flat spatula until every grain is coated with the tangy dark sauce.

5. 5

   Add sesame oil: Drizzle 2 tsp raw sesame oil over the mixed rice. Fold gently. The raw oil adds aroma.

6. 6

   Add tempering: Heat 1 tbsp sesame oil. Add mustard seeds, curry leaves and a pinch of asafoetida. Pour over the kolambu choru.

7. 7

   Add peanuts: Dry roast 3 tbsp raw peanuts and add to the rice. Toss gently.

8. 8

   Rest: Let rest 10 minutes so rice absorbs the kolambu completely.

9. 9

   Taste and adjust: Add more sesame oil, salt or kolambu if the rice seems dry.

10. 10

    Serve: Kolambu choru should be dark, tangy and fragrant. Serve with papad and raw onion.