Puli Kuzhambu Saadam

Ingredients

• - tamarind rice with kuzhambu 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 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. Cook and cool rice: Cook 2 cups raw rice for separate grains. Cool completely.
3. Combine rice and kuzhambu: In a wide vessel add cooled rice and the thick puli kuzhambu.
4. Mix gently: Fold together with a flat spatula until rice is evenly coated with the dark tangy sauce.
5. Add sesame oil: Drizzle 2 tsp raw sesame oil. Fold gently.
6. Make final tempering: Heat 1 tbsp sesame oil. Add mustard seeds, curry leaves and asafoetida. Pour over rice.
7. Add peanuts: Toss 3 tbsp roasted peanuts through the rice.
8. Rest: Let rest 10 minutes so rice fully absorbs the tamarind flavours.
9. Adjust: Add more sesame oil or salt if dry.
10. Serve: Puli kuzhambu saadam (tamarind rice) is intensely flavoured. Serve with papad and raw onion.