Puli Kuzhambu Saadam

Method

1. 1

   Make puli kuzhambu: Heat 3 tbsp sesame oil. Add mustard seeds, curry leaves, shallots and garlic. Fry until golden. Add tomatoes, red chilli powder, coriander powder and tamarind water. Reduce to a very thick paste.

2. 2

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

3. 3

   Combine rice and kuzhambu: In a wide vessel add cooled rice and the thick puli kuzhambu.

4. 4

   Mix gently: Fold together with a flat spatula until rice is evenly coated with the dark tangy sauce.

5. 5

   Add sesame oil: Drizzle 2 tsp raw sesame oil. Fold gently.

6. 6

   Make final tempering: Heat 1 tbsp sesame oil. Add mustard seeds, curry leaves and asafoetida. Pour over rice.

7. 7

   Add peanuts: Toss 3 tbsp roasted peanuts through the rice.

8. 8

   Rest: Let rest 10 minutes so rice fully absorbs the tamarind flavours.

9. 9

   Adjust: Add more sesame oil or salt if dry.

10. 10

    Serve: Puli kuzhambu saadam (tamarind rice) is intensely flavoured. Serve with papad and raw onion.