Tamarind Rice Andhra

Ingredients

• - 2 cups raw rice
• - 400g tamarind paste
• - 3 large onions
• - 2 tomatoes
• - 1/2 cup yogurt
• - 4 tbsp oil
• - 2 tbsp ginger-garlic paste
• - Whole spices
• - Fresh mint and coriander
• - Saffron in warm milk
• - Salt to taste

Method

1. Cook and cool rice: Cook 2 cups raw rice for separate grains. Cool completely.
2. Make tamarind paste: Soak a lemon-sized tamarind in half cup warm water 15 minutes. Squeeze out all pulp and strain.
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. Make tempering: Heat 4 tbsp sesame oil. Add 1 tsp mustard seeds. When they pop add 1 tsp urad dal and fry golden.
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. Add spices: Add half tsp turmeric and 1 tsp red chilli powder. Stir 30 seconds.
7. Add concentrated tamarind: Add the thick tamarind paste to the tempering. Mix well on low heat.
8. Add rice: Add cold cooked rice. Fold gently.
9. Mix evenly: Fold until all rice is coated with the dark tamarind masala.
10. Serve: Adjust salt. Andhra style tamarind rice (pulihora) is darker and more intensely sour than Tamil Nadu version. Serve with papad.