Kolambu Choru

Ingredients

• - sambar rice village style as main ingredient
• - 3 tbsp sesame oil
• - 3 shallots
• - 1 tsp mustard seeds
• - 1/4 tsp turmeric
• - Tamarind or lemon as souring agent
• - 1 tsp red chilli powder
• - Salt to taste
• - Curry leaves

Method

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. Cook and cool rice: Cook 2 cups raw rice for separate grains. Cool completely.
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. Mix gently: Fold the rice and kolambu together using a flat spatula until every grain is coated with the tangy dark sauce.
5. Add sesame oil: Drizzle 2 tsp raw sesame oil over the mixed rice. Fold gently. The raw oil adds aroma.
6. Add tempering: Heat 1 tbsp sesame oil. Add mustard seeds, curry leaves and a pinch of asafoetida. Pour over the kolambu choru.
7. Add peanuts: Dry roast 3 tbsp raw peanuts and add to the rice. Toss gently.
8. Rest: Let rest 10 minutes so rice absorbs the kolambu completely.
9. Taste and adjust: Add more sesame oil, salt or kolambu if the rice seems dry.
10. Serve: Kolambu choru should be dark, tangy and fragrant. Serve with papad and raw onion.