Puliyogare

Method

1. 1

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

2. 2

   Make tamarind paste: Soak a lemon-sized tamarind in half cup warm water 15 minutes. Extract and strain.

3. 3

   Cook tamarind to thick paste: Cook tamarind pulp on medium heat 8-10 minutes until very thick and jam-like.

4. 4

   Make puliyogare masala: Dry roast and grind 1 tbsp coriander seeds, 1 tsp cumin, 4 dried red chillies, 2 tbsp chana dal, 1 tsp sesame seeds and half tsp peppercorns to a coarse powder.

5. 5

   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.

6. 6

   Add aromatics: Add 3 dried red chillies, 1 sprig curry leaves, a pinch of asafoetida and 3 tbsp raw peanuts. Fry 2-3 minutes.

7. 7

   Add tamarind paste: Add the thick tamarind paste and the puliyogare masala powder. Mix on low heat.

8. 8

   Add rice: Add cold cooked rice. Fold gently with a flat spatula.

9. 9

   Mix evenly: Fold until all rice is coated with the dark tamarind-masala mixture.

10. 10

    Serve: Adjust salt. Karnataka puliyogare is similar to Tamil Nadu tamarind rice but uses a special dry masala powder. Serve with papad.