Tamarind Rice Andhra Prasad

Method

1. 1

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

2. 2

   Make prasad-style tamarind paste: Soak a large lemon-sized tamarind in half cup warm water 20 minutes. Extract all pulp and strain. This should be very thick and concentrated.

3. 3

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

4. 4

   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.

5. 5

   Add aromatics: Add 3 dried red chillies, 1 sprig curry leaves, a pinch of asafoetida and 4 tbsp raw peanuts. Fry 3 minutes.

6. 6

   Add spices: Add half tsp turmeric, 1 tsp red chilli powder and salt.

7. 7

   Add thick tamarind paste: Add the very thick tamarind paste. Mix on low heat until combined.

8. 8

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

9. 9

   Mix evenly: Fold until all rice is coated. This pulihora is made in larger batches for temple offerings.

10. 10

    Serve: Let rest 10 minutes so flavours meld. Andhra pulihora used as temple prasad is more intensely flavoured. Serve at room temperature.