Tamarind Rice Andhra

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. Squeeze out all pulp and strain.

3. 3

   Cook tamarind to a thick paste: Pour tamarind pulp into a pan. Cook on medium heat 8-10 minutes until it thickens to a jam-like paste.

4. 4

   Make tempering: Heat 4 tbsp sesame oil. Add 1 tsp mustard seeds. When they pop add 1 tsp urad dal and fry golden.

5. 5

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

6. 6

   Add spices: Add half tsp turmeric and 1 tsp red chilli powder. Stir 30 seconds.

7. 7

   Add concentrated tamarind: Add the thick tamarind paste to the tempering. Mix well on low heat.

8. 8

   Add rice: Add cold cooked rice. Fold gently.

9. 9

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

10. 10

    Serve: Adjust salt. Andhra style tamarind rice (pulihora) is darker and more intensely sour than Tamil Nadu version. Serve with papad.